You don't need any fancy equipment or unusual ingredients. This is just a lovely, simple, rustic bread. The day I made it, we had it along side a hearty vegetable soup. After a couple days, so it had firmed up more and was not quite as soft, it was perfect for steak sandwiches.
Rosemary and Sundried Tomato Honey Wheat Bread
2 C whole wheat flour
1/2-3/4 C AP flour (possibly a little more)
1 pkg fast rise yeast
3 1/2 Tbsp honey
1 1/2 C hot tap water (just as hot as your tap will get)
1/4 C finely chopped sundried tomatoes (not in oil)
1 tsp dried rosemary
1/2 tsp salt
1 egg, beaten
extra virgin olive oil
In a large bowl, add whole wheat flour, yeast, honey and hot water. Stir to combine. Allow to proof for about 5minutes.
Add tomatoes, rosemary, and salt. Slowly incorporate all-purpose flour until dough forms a ball and is only slightly sticky to the touch. Turn dough onto a lightly flour surface. Knead for 6-8 minutes.
Place in an oiled bowl (about 2 Tbsp oil) and roll dough in oil so it is coated. Cover with a warm damp towel, place in a warm dry place. Let rise for 1 hour.
Sprinkle corn meal on a baking sheet. Punch dough down, and form into 2 balls. They should settle down a little and be about 6-inches in diameter. Let rise for another 20-30 minutes.
Brush with egg.
Bake at 400 deg F for 20-22 minutes. (When bread is browned and not squishy to the touch, it should be done)
2 rounds (enough for 8 sandwiches or enough for about 12 as a bread side)