-
1
Put the sun-dried tomatoes in a bowl with a cup of hot water and leave them to soak for at least 1/2 hour.
-
2
Peel the onions, quarter them lengthwise, and slice them.
-
3
Heat 1 1/2 tablespoons of olive oil in a non-stick pan and add the onions and a teaspoon of salt.
-
4
Cook the onions in the oil over medium heat, stirring very often, until they are golden brown all over, then set them aside until needed.
-
5
Cut the fresh tomatoes into chunks, working over a bowl so as not to lose their juice.
-
6
Simmer them in their own juice for 510 minutes, just until they are tender and their juice is slightly thickened.
-
7
You should have 2 cups of chunky sauce.
-
8
Combine the cooked fresh tomatoes, the soaked sun-dried tomatoes with their water, 2 tablespoons of olive oil, and a teaspoon of salt in a bowl and allow the mixture to cool slightly.
-
9
In the bowl of a food processor, fitted with the short plastic blade, combine the whole wheat flour and 1 1/2 cups of the white flour with the yeast and sugar, and spin briefly to blend.
-
10
Add the tomatoes and liquid, and process for several seconds at a time, scraping the sides down with a spatula in between, until you have a soft batter.
-
11
Start adding the remaining flour, a little at a time, and process briefly after each addition.
-
12
Continue adding flour only until the batter is thick and elastic but not yet stiff: Add the cooked onions and process for a few seconds only.
-
13
To prepare the batter by hand, combine the whole wheat flour and 1 1/2 cups of the white flour with the yeast and sugar in a large mixing bowl and stir with a whisk to blend.
-
14
Add the tomatoes and liquid and beat vigorously with a wooden spoon for several minutes.
-
15
Add as much of the remaining flour as is needed, a little at a time, beating it in thoroughly each time, until the batter is thick and elastic.
-
16
You should use almost all the 5 cups of flour.
-
17
Add the cooked onions and stir them into the batter.
-
18
Generously oil two deep-dish pie pans, or one large oblong baking dish, about 9 by 12 inches.
-
19
Using a large spoon or spatula, scoop the batter out into the prepared pans.
-
20
It should be thick enough to hold a shape, but softer and stickier than a dough that you would knead.
-
21
Spread the batter evenly in the pans, and push it into the corners.
-
22
The surface will remain rough, which is fine.
-
23
Cover the pans with plastic wrap and leave the loaves to rise for about 45 minutes.
-
24
The batter will nearly double in size.
-
25
Bake the bread in a preheated 375 oven for 35-40 minutes, or until it is lightly browned on top and the bottom sounds hollow when tapped.
-
26
A thin knife inserted near the middle should come out dry.
-
27
Let the bread cool on a rack for a little while, then cut it into wedges or squares to serve.
