Sometimes, in the summer, I like to slip into the shoes of those old aunts and grannies who would climb up to their terraces in the morning with cotton bedsheets and foodstuff to dry. I have no access to a terrace or backyard, but I do have some very sunny windows. That’s where most of the photography on this blog happens.

Last week, I spotted a pack of very plump cherry tomatoes at the market but I was in no mood to pop them into a salad–I was in my aunt/granny-on-terrace mood, so I came home, halved them and put them out to dry in my window. Two days later, I was left with crisp, red, cherry tomato shells that would do wonders on a pizza or in a bread or rice of some sort. But then, summer meals are all about lightness and small portion-ness. So I made this wonderfully fragrant wholewheat and bran bread with my freshly sun-dried tomatoes, garlic, and rosemary, and ate it toasted and buttered, with a chilled tomato and carrot soup. Happiness is here.


  • 1 cup of all purpose flour
  • 3/4 cup of wholewheat flour
  • 1/4 cup of wheat bran
  • 1 and 1/2 tsp. dried yeast
  • 1 tsp. sugar
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • A handful of sun-dried tomatoes
  • 2 sprigs of rosemary
  • 3-4 cloves of garlic, chopped


  1. Place the yeast and sugar in a bowl and top with a quarter of a cup of warm, not hot water. Allow to froth up, about 10 minutes.
  2. In a large mixing bowl or on a work counter, place the flour and bran, and make a well in the center.
  3. Pour in the frothy yeast mixture and knead until soft and elastic. Use more water if required.
  4. Cream the oil and salt separately and knead into the dough. Knead until the dough is smooth and soft.
  5. Leave to prove in a warm place (like the top of a pre-heating oven).
  6. Knock back the dough once it doubles in size. Shape as desired and leave to prove for another 10 minutes.
  7. Sprinkle lightly with water or brush with egg/milk before you bake it in a 180 degree centigrade oven for about 40 minutes or until done.
  8. Cool completely and rest for at least 4 hours before slicing.
  9. Eat with thick-ish sauces or plain, toasted and buttered.