Pour the warm water into a bowl, add the honey
an stir. Sprinkle the yeast on top of the water, set a side until
foamy. After about 5 minutes the yeast should be foamy add in 2 cups
of the whole wheat flour. Mix well with a wooden spoon. Cover and
let rise for 30 minutes. Stir in the tomatoes, olive oil, tomato paste,
salt and just enough flour to make a kneadable dough. Knead the dough
for 5-8 minutes or until smooth and elastic but not to sticky. Place
in a clean oiled bowl and cover, allow to rise for 30 minutes. Grease
two 5x9 loaf pans. Pour out dough and knead for 2 minutes to remove
the air. Divide the dough in half. Shape the dough and place into
the loaf pans and allow to rest for 20 minutes. Preheat the oven to
375F. Bake the bread for 40 minutes. Then cool on a wire rack.
|
