Sourdough Tomato Bread

    1 hour 30 min

    Tomato juice makes a rosy bread with just a hint of tomato flavour. Perfect for sandwiches or cheese toasties.

    55 people made this

    Serves: 30 

    • 225ml (8 fl oz) warm water (45 C)
    • 1 (7g) sachet dried active baking yeast
    • 225ml (8 fl oz) warm tomato juice (45 C)
    • 375g (13 oz) sourdough starter
    • 1 dessertspoon caster sugar
    • 1 teaspoon salt
    • 800g (1 3/4 lb) plain flour

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Dissolve yeast in 225ml warm water, set aside.
    2. In large bowl; mix starter and tomato juice. Add yeast mixture, salt and sugar and stir well. Add 1/3 of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1/3 of flour as you go.
    3. Turn into oiled bowl, lightly oil top, cover with towel and place in draught free area for 2 hours. Will double in bulk.
    4. Punch down and divide dough in two, form into rounds and place each on a baking tray that has been sprinkled generously with polenta.
    5. Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 180 C / Gas mark 4 for 45 to 60 minutes or until bottoms are lightly browned when checked.
    6. For a soft crust, cool under a clean tea towel. For a harder crust, cool uncovered.

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    Reviews in English (45)


    This bread was very tasty . Added some garlic and sundried tomatoes  -  06 Sep 2017


    Used different ingredients. This bread is SUPER!!! I've made it several times, and it always comes out great. I add chopped sundried tomatoes, 3 or 4 minced cloves of garlic, and 1 1/2 tsp dried basil. YUM!! I have a friend who begs me for a loaf of this every week. Thanks for a GREAT recipe!  -  14 Jul 2008


    Used different ingredients. We loved this bread! However, I would like to be able to make it with soya milk instead of juice, but my attempt to substitute didn't work. Any suggestions?  -  14 Jul 2008