Sundried tomato and pesto sourdough bread really highlights the best of both worlds. Although you COULD use pesto made from sundried tomatoes (I considered it) you lose a lot of the traditional pesto experience… and so I combined the two as separate ingredients.
If you decide to make your bread with sundried tomatoes and pesto as two separate ingredients, as well, I highly recommend julienned tomatoes. I used halves, and although the bites with tomato were amazing, the bites without just didn’t measure up. Using julienned tomatoes (which you can purchased pre-done or do yourself) would distribute the tomato more evenly.
Sundried Tomato and Pesto Sourdough Bread Equipment:
I highly recommend a stand mixer for making sourdough bread.. it’s just so much easier than worrying about stretch and folds… although if you do not have a stand mixer, that would be an option. Please do NOT try to make sourdough with a hand mixer. It would probably burn out the motor.
Also, I use a clay baker when making sourdough bread, and this sundried tomato and pesto loaf is no exception. Actually, I use TWO clay bakers, so I can bake two loaves at a time, but that’s a story for another day. If you don’t have a clay baker, you could try a loaf pan, or I have also baked a loaf on a pizza stone.
Keep in mind, however, that your directions for prepping the clay bakers would no longer be needed, and the baking time would probably change.
An instant read thermometer has become a MUST in my bread baking repertoire… great results every time!
If you are looking for a loaf more on the sweet end of things (but not too sweet) consider this Cranberry Apple Sourdough Bread. Cranberries are finally in season (but not for much longer) and it’s definitely worth a try!!
Sundried Tomato and Pesto Sourdough Bread
Equipment
- stand mixer (with dough hook)
- clay baker (optional, but what I used and provide instructions for)
- instant read thermometer
Ingredients
- 1 1/2 c sourdough starter active
- 1 1/4 c water
- 1 tbsp honey
- 2 tbsp vital wheat gluten
- 3-4 c white whole wheat flour
- 4 oz sundried tomatoes julienned, packed in oil
- 4 oz pesto
- 1 tsp salt
Instructions
- In the bowl of a stand mixer, combine the sourdough starter, water, honey, and vital wheat gluten. Mix until well combined.
- Add the flour, starting with the smaller quantity, until dough is pulling away from the sides of the bowl.
- Mix in the sundried tomatoes with about a tbsp of the packed oil (if using the jarred variety). Add slightly more flour (about 1/4 - 1/2 c) if needed.
- Mix well.
- Let rest for about 15-20 minutes.
- Add the pesto and salt, and mix again. Add slightly more flour if needed, until dough again pulls away from the sides of the bowl.
- Place in a greased bowl, and let rise for about six hours.
- In the last 20-30 minutes of rising, soak any unglazed parts of your clay baker in water.
Second Rise
- Dump the water out of your clay baker, and place the empty clay baker in a cold oven.
- Preheat the oven to 425°F with the clay baker inside for one hour.
- Meanwhile, divide the dough into two separate loaves and place in two separate greased bowls, seam side up.
- Allow dough to rise, lightly covered, while the clay baker(s) preheat.
Baking
- Gently flip a bowl of dough onto a piece of parchment paper, seam side down. Score as desired, and carefully place in hot clay baker. If using two clay bakers simultaneously, repeat with second loaf.
- Bake with the lid on for about 30-40 minutes.
- Remove lid, and bake for about five more minutes, or until internal temperature (tested with an instant read thermometer) reads 195°-200°F.
- If using only one clay baker, repeat the steps under "baking" with second bowl of dough.
- Cool and enjoy!
Notes
Did you try this recipe? How did it turn out? Let me know in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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