1-1/2 cups lukewarm water (110 degrees)
1 tablespoon honey
1 teaspoon instant yeast
3-1/2 cups whole wheat flour (more or less to make a silky dough)
1/4 cup sun-dried tomatoes packed in oil (drained and roughly chopped)
2 tablespoons olive oil
1 teaspoon tomato paste
1 teaspoon salt
1-1/2 teaspoons Italian seasoning
Egg wash: 1 egg yolk mixed with 1 teaspoon water
In mixer bowl add water, honey, yeast to 1 cup of wheat flour. Mix well and let rest for 10 minutes. Stir in tomatoes, olive oil, tomato paste, salt, Italian seasoning and remaining flour to make a kneadable dough. Knead for 5-6 minutes until smooth and elastic. Place in lightly oiled bowl and cover. Allow to rise for 1-1/2 hour. Turn dough out, shape and place in a 5×9 loaf pan to rest for 1 hour. Before baking, mix egg wash and brush the top of the loaf. Sprinkle with more Italian seasoning.
Bake at 375 for 40 minutes.
Note: If using a pre-heated clay baker like I have, 450 for 30 minutes (covered) and 5 minutes (uncovered) should do well.