Healthy Dinner

Sun-Dried Tomato Bread

Average: 4.7 (6 votes)
(6 votes)
Sun-Dried Tomato Bread

Sun-Dried Tomato Bread - Spicy alternative to ciabatta or baguette

share Share
bookmark_border Copy URL
Health Score:
6,5 / 10
40 min.
ready in 16 h. 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The low-calorie, slightly sour tasting tomato bread with yeast is wonderfully suited as an accompaniment to light starters and salads and does not disturb any slimming diet! Since it is completely fat-free, it fits well into the menus of all those who pay attention to a fat-conscious diet. The wholemeal content also ensures good digestion, as the many roughage fibres get the intestines going.

Let your creativity run wild and vary the tomato bread with fresh herbs (e.g. oregano), finely chopped olives or chopped walnut kernels. The latter also bring valuable omega-3 fatty acids into play and thus support the blood pressure.

1 slice contains
(Percentage of daily recommendation)
Calorie140 kcal(7 %)
Protein4 g(4 %)
Fat0 g(0 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate27 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7 mg(7 %)
Potassium187 mg(5 %)
Calcium14 mg(1 %)
Magnesium62 mg(21 %)
Iron0.9 mg(6 %)
Iodine2 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0 g
Uric acid28 mg
Cholesterol0 mg
Development of this recipe:


1 ½ pounds Pastry flour
½ cube fresh Yeast
4 ounces sun-dried tomatoes
4 ounces Pastry flour
1 ounce salt
How healthy are the main ingredients?

Kitchen utensils

1 Baking sheet, 1 Small baking dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fine-mesh sieve, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 1 Oven rack, 1 Plastic wrap

Preparation steps

Sun-Dried Tomato Bread preparation step 1

The night before: Place 250 grams (approximately 1 cup) all-purpose flour in a bowl, make a well in the center and crumble in yeast.

Sun-Dried Tomato Bread preparation step 2

Pour 500 ml (approximately 2 cups) lukewarm water into well of flour and beat with a hand mixer until a dough forms, 2-3 minutes. Cover with plastic wrap and let rest at room temperature for at least 12 hours, preferably 16 hours.

Sun-Dried Tomato Bread preparation step 3

The next day: Chop the dried tomatoes.

Sun-Dried Tomato Bread preparation step 4

Add tomatoes, pastry flour and the salt to the dough and beat briefly with the hand mixer.

Sun-Dried Tomato Bread preparation step 5

Turn out dougn onto a floured surface and knead by hand for about 10 minutes.

Sun-Dried Tomato Bread preparation step 6

Place the dough in a bowl, cover with plastic wrap and let rise in a warm spot until doubled in bulk. 

Sun-Dried Tomato Bread preparation step 7

Return dough to floured surface and knead by hand, shaping the dough into 2 oval loaves.

Sun-Dried Tomato Bread preparation step 8

Place dough on a parchment-lined baking sheet, cover with a floured kitchen towel and let rise again until doubled in bulk, about 90 minutes.

Sun-Dried Tomato Bread preparation step 9

Place a small baking dish filled with 200 ml (approximately 3/4 cup) water on the bottom rack of a preheated oven at 225°C  (approximately 425°F). Slide loaves directly onto oven rack and bake for 10 minutes. Remove baking dish from oven and reduce oven heat to 200°C (approximately 400°F). Continue to bake until golden, 25-30 minutes more. Remove from oven and let cool on a cooling rack before serving.