At a Glance
A flavorful Weizenbrot enriched with concentrated tomato for aroma and color. Long fermentation develops wheat's sugars and the acidic environment from sourdough integrates tomato flavor without weakening gluten when added correctly[1][6].
Not suitable if:
- • You don't have an active starter → create a starter
- • You need a very neutral loaf (tomato flavor is noticeable) → plain wheat loaf
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Helps shape the loaf and create a well-supported final proof
Dutch Oven
Creates a steamy micro-environment for oven spring and crisp crust
Dough Scraper
Makes handling and folding hydrated dough easier
Bread Lame
Precise scoring helps control oven expansion
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Ingredients
Weigh all ingredients on a kitchen scale. Use grams for baker's percentage accuracy—this is critical when adding high-moisture ingredients like tomato puree[5][6].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (strong wheat) | 450g | 90% | Provides structure; high protein helps compensate for tomato addition |
| Whole wheat flour | 50g | 10% | Adds flavor and texture |
| Water | 300g | 60% | Adjust ±10g depending on tomato puree hydration |
| Active wheat starter (100% hydration) | 120g | 24% | Peak activity, 4-6 hours after feeding |
| Tomato puree (drained weight) | 120g | 24% | Use concentrated puree or pureed sun-dried tomatoes rehydrated and drained; higher water content reduces dough hydration accordingly[6][12] |
| Salt | 12g | 2.4% | Add after autolyse to avoid retarding enzymatic activity |
| Olive oil (optional) | 10g | 2% | Adds extensibility and sheen |
Schedule
Weekend Version
Mix and bake the same day with optional cold retard
Weekday Version (Night Before)
Mix in evening, shape and cold retard, bake next day
💡 Tips
- If bulk doubles too quickly → move to fridge to slow fermentation[1][2]
- Tomato puree varies in water; reduce added water if puree is very wet[6]
Step by Step
Autolyse
Combine bread flour and whole wheat with measured water in a large mixing bowl. Mix until hydrated and no dry flour remains. Rest 30–45 minutes. Autolyse improves gluten development and allows enzymes to start breaking down starches[5].
⏱ 30-45 minutes
Mix in starter and tomato
Add active starter and drained tomato puree to the autolysed dough. Incorporate gently using a dough scraper or wet hands; avoid overworking. Wait 20 minutes, then add salt and fold until salt is distributed. Tomato should be concentrated or well-drained to avoid over-hydrating the dough[6][12].
⏱ 10-15 minutes
Bulk fermentation with folds
Perform 3 sets of stretch-and-folds every 30–45 minutes during the first 2–3 hours. Rest the dough between folds. Tomato particulates can weaken gluten; frequent gentle folds build strength without degassing[2][6].
⏱ 2-4 hours
Pre-shape and bench rest
Turn dough onto lightly floured surface, pre-shape into a round/oblong using gentle tension. Rest 20-30 minutes to allow gluten to relax.
⏱ 20-30 minutes
Final shaping and proof
Shape tightly to create surface tension and transfer to a floured banneton, seam side up for a loaf that will be inverted into a preheated vessel. Cover and proof: 1.5–2 hours at room temp or 10–16 hours in fridge for deeper flavor[1][2].
⏱ 1.5-16 hours (depending on method)
Bake
Preheat oven to 250°C/480°F with your Dutch oven inside for 30–40 minutes. Turn loaf onto parchment paper, score with a bread lame at 45° for a controlled ear[2]. Place in Dutch oven, cover for first 15 minutes, then remove lid and reduce to 200°C/400°F for another 30–35 minutes. Internal temp should be 96–98°C (205–208°F)[5].
⏱ 45-60 minutes
Cool before slicing
Remove from oven, transfer with oven mitts to a rack and cool at least 2 hours. Tomato and high-moisture crumb continue to set; cutting too early yields gummy crumb[5][6].
⏱ 2+ hours
Tips & Variations
Variations
Sun-dried tomato concentrate
Use 80g rehydrated sun-dried tomatoes + 40g less water
→ More intense tomato flavor with less added water[6]
Herb infusion
Add 15g chopped fresh basil or oregano during final folds
→ Complementary fresh-herb aroma
Cheesy variation
Add 60g grated hard cheese at last fold
→ Savory richness and added fat for softer crumb
Pro Tips
- 💡 Measure tomato puree drained weight to adjust hydration precisely[6]
- 💡 Score at 45° with a bread lame to avoid uneven bursting[2]
- 💡 Use a digital kitchen scale for every ingredient to reproduce results
Common Issues
Not turning out as expected? Common issues:
Storage
Room temperature (bread bag or box)
3-5 days
Store cut side down; tomato bread is best within 48–72 hours
Kitchen towel wrap
2-3 days
Use linen to avoid trapping moisture
Freezing
3 months
Slice and freeze; toast from frozen for best texture
⚠️ Avoid the fridge — it accelerates staling through starch retrogradation[5]
Sources
-
[1]
Dirndl Kitchen – German Sourdough Bread Recipe (With Rye) – Link
-
[2]
The Baked Collective – Sourdough Bauernbrot (German Farmer's Bread) – Link
-
[3]
Allrecipes – Authentic German Bread (Bauernbrot) Recipe – Link
-
[5]
King Arthur / The Clever Carrot – Sourdough Baking | King Arthur Baking – Link
-
[6]
Florian Noeding / The Clever Carrot – Sourdough Bread: A Beginner's Guide – Link
-
[12]
Küchenzauber – Tomaten-Sauerteigbrot (Weizenbasis) – Link