Ingredients

• 1-1/2 cups Water (very warm) divided
• 1/4 oz Yeast
• 1 tsp Sugar
• 1 cup Black Bean Flour
• 2 Tbsp Sea Salt (divided)
• 1 cup Whole Wheat Flour or Organic Whole Wheat Flour
• 1 cup Unbleached White Fine Pastry Flour
• 1/2 cup Basil chopped fresh
• 1/3 cup Rosemary chopped fresh
• 8 Garlic cloves sliced
• 3/4 cup Sun-Dried Tomatoes
• 1 Tbsp Olive Oil

Instructions

1. Soak sun dried tomatoes in 1-1/2 cups warm water while mixing dough.
2. Mix 1/4 cup of the warm tomato soaking water with the yeast and sugar. Let stand for about 5 minutes until yeast foams.
3. Add remaining warm tomato soaking water.
4. Mix in flour and salt in until well mixed. The dough will be sticky.
5. Place dough in a bowl lightly sprayed with olive oil then cover with a damp dish towel and let rise for 2 hours.
6. While dough is rising chop the basil, rosemary, garlic, and sun dried tomatoes then toss with 1 tablespoon of olive oil. Cover and let chill until ready to mix into dough.
7. After the dough finishes rising gently fold in ¾ of the sun dried tomato mixture, being careful not to over mix.
8. Divide the dough into two balls and place it on a cutting board dusted with flour. Add a little more flour if the dough is too sticky.
9. Spoon the remaining sun dried tomato mixture over the dough and spray with olive oil. Sprinkle with sea salt and let rise for another 30 minutes.
10. Preheat oven to 450° and bake for 30 minutes or until the bread sounds hollow when tapped with a spoon.
    
    
    
    Makes about 12 servings.