Sun-Dried Tomato-Herb Bread - cooking recipe

Ingredients

3 cups water
2 tablespoons honey
1 tablespoon active dry yeast
6 -7 cups whole wheat flour
1/2 cup sun-dried tomato packed in oil, drained and diced
1/2 cup olive oil
1 tablespoon tomato paste
2 teaspoons herbal salt substitute

Preparation

In a large bowl, combine the water, honey and yeast.
Let stand in a warm place until the mixture foams, about 10 minutes.
Stir in 2 cups of the flour, mixing well with a wooden spoon.
Let the batter rise in a warm place for 30 minutes.
Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
Place in a lightly oiled bowl.
Cover.
Let rise in a warm place for 1 hour.
Punch down and let rise again for 30 minutes.
Lightly oil 2 9X5 loaf pans.
Divide the dough in half, form each half into a loaf and place in the pans.
Let rise for 20 minutes Preheat the oven at 375 degrees F.
Bake the loaves for 40 minutes, or until lightly browned.
Turn out onto wire racks and let cool before slicing.