Preheat the oven to 200degree celcius

Rinse and chop the tomatoes roughly

Place an aluminium foil on a baking sheet and place the chopped tomatoes leaving some gap in between each

Drizzle 2 tablespoon olive oil over the tomatoes

Grill/Roast until you see the skin of the tomatoes loosen

Meanwhile, in a large bowl, dissolve yeast with sugar and warm water

Cover the bowl and rest for 10 minutes and let the yeast get activated

Once the tomatoes are ready, allow them to cool off for a while

Once cooled, peel off the skin and blend into a purée

Combine the flours, salt and Italian seasoning in another bowl

Once the yeast is activated, stir it a bit and add the flour mix

Add 2 tablespoon olive oil and tomato purée

Mix well with a spoon/spatula before starting to knead soft

Stretch and create enough gluten while kneading the dough

Tuck the dough into a ball and place in a greased bowl

Apply some oil on the dough and cover the bowl with cling wrap

Place the bowl in a warm place and allow the dough to rise to double it's size

Once done, uncover and punch the dough twice or thrice

Sprinkle some flour and knead the dough for a minute

Flatten the dough gently and roll from one end tightly into a log

Tuck the edges and pinch the seams

Grease a bread tin and place the dough log in it seam side down

Cover with cling wrap again and place in a warm place to double it's size

Uncover the dough once doubled and bake for first 10minutes at 200 degree celcius

Then at 180degree until ready

Let the bread cool off once ready

Slice and your tasty bread is ready to be relished!

Store airtight and use within a week

For more interesting recipes visit : https://www.youtube.com/channel/UCrRiXQZZrIUv4bE9gvy12aA