Sundried tomatoes, Red Leicester, kamut and rye sourdough, with toasted garlic slices!

Toast
Hotbake on 26 Aug 2019 at 10:58

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I've been making the same sundried tomato cheese bread for a long time and honestly I think that's one of the best tasting bread in the world..UNTIL I saw Danni put roasted garlic in hers!! Talking about putting another one of my favorite things in my favorite bread?

So this time I follow my old recipe but did a few things differently:

1.added garlic slices that's been toasted slowly in the same oil that comes with the sundried tomatoes

2.Toasted the chopped up tomatoes because why not

3. Instead if chopping the tomatoes super fine and mixed in the dough to create a beautiful orange tinted dough  I kept them chunky and only did light mixing and folds! 

The result is amazing, lots of big chucks of sundried tomatoes, mildly garlicky, pretty wild looking bread 

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I think I still prefer the look of kneading the tomatoes into the dough, but the garlic....oh the garlic will always be included in this bread in the future! SO DELICIOUS 

we speak the same language! I put garlic in almost everything... Although I prefer the pungent flavour of raw garlic, roasted garlic seems more suitable for adding to dough. Cheese and sun-dried tomato bread can hardly taste bad. And the crumb looks better with them too!

How much kamut and rye have you used? I love the former but don't use the latter a lot because of its stickiness. 

I love raw garlic too! I could be totally delusional but I remember learning about not to mix raw garlic in bread dough, the enzymes could kill the yeast.

But I make raw garlic yogurt dip all the time, that garlic breath is totally worth it?

I used 100g kamut and 50g rye out of the 460g flour, the rest is a small amount of whole wheat and bread flour.

It's not too sticky, sometimes I use spelt instead of rye, or einkorn instead of kamut for the same recipe