Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)

 Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature.

 Combine the tomato-water mixture with 3 cups of whole wheat flour and a tablespoon of instant yeast. Place it in a container with a lid and allow this to ferment for 1 to 12 hours. I allowed it to ferment overnight. The first photo is when it was just mixed; the second was in the morning, when it was fully ripe (click to see larger images).

Pour the starter into the bowl of an upright electric mixer fitted with a dough hook. Add 6 cups unbleached bread flour, 2 teaspoons kosher salt, 1/4 cup virgin olive oil, and another tablespoon of instant yeast. Mix the dough on medium for about 6 minutes. If the dough seems dry, add a little water (the tomatoes tend to absorb water). Then add about 4 ounces of shredded cheddar and a couple ounces of grated parmesan. Mix it for another couple of minutes.

This is what the dough will look like when it is fully mixed. It will have passed the windowpane test and will have s light sheen to it. There will pieces of tomato easily apparent; there will also be specks of cheddar and Parmesan visible.

Remove the dough from the mixer, knead it for a minute or two on the counter, then place it in a lightly oiled bowl or rising bucket. Allow the dough to ferment for about 90 minute, or until doubled in size.

 

 Pour the dough onto a work surface, cut it into 4 equal pieces (or two pieces if using larger loaf pans), shape the dough into loaves, and roll them in Parmesan cheese.

 

Place the loaves into lightly oiled pans. Preheat an oven to 400F. Allow the bread to rise for about 60 minute.

Bake the bread for about 30 minute. Mist the oven every ten minutes with water, and rotate the breads halfway through the baking process. Remove the bread from their pans and allow to cool for 15 minutes before slicing.