Herby and hearty, this basil and sun-dried tomato loaf is packed with flavour but is also much healthier than a traditional loaf due to the addition of quinoa and wheat bran.
- 400g bread flour
- 2 1/2 tsp. dried active baking yeast
- 3 tbsp. wheat bran
- 5 tbsp. quinoa
- 3 tbsp. dried milk powder
- 2 tbsp. freshly chopped basil
- 25g sun-dried tomatoes, finely chopped
- 1 tsp. salt
- 280ml warm water
- 250ml boiling water
Pour the boiling water over the tomatoes and soak for 10 minutes before chopping, then drain really well.
Place the bread flour, yeast, wheat bran, quinoa, milk powder, basil, tomatoes, salt and warm water into the bread machine in the order recommended by the manufacturer. Select Basic or White Bread cycle and press Start.