Whole-wheat sourdough bread with sun-dried tomatoes and oregano Calories

It pairs well with soup, salads, olive oil, hummus and mild cheeses. The tomato-and-herb flavor also works in sandwiches with roasted vegetables or mozzarella, so you can serve it as part of a Mediterranean-style lunch.

Whole-wheat flour naturally makes a loaf denser than one made with white flour. Under-proofing, too little water or adding very wet tomatoes can make the crumb heavier; drain the tomatoes and let the dough rise fully before baking.

Soak very dry tomatoes briefly in warm water before chopping so they soften inside the loaf. Drain them thoroughly before adding them to the dough; oil-packed tomatoes usually need draining rather than soaking.

Yes, it makes flavorful toast. Toast the slices until crisp at the edges, then top them with ricotta, hummus or a fried egg; the tomato and oregano already bring plenty of savory flavor.

Keep the loaf at room temperature in a bread box or paper bag, with the cut side covered. Refrigeration can make bread stale faster. Discard it if you see mold, rather than cutting away only the visible spot.

Yes. Slice the bread first, separate slices with parchment, and freeze them in a sealed bag. You can toast slices straight from frozen, which makes it easy to use only what you need.

Yes, especially with fillings that complement its savory herbs, such as grilled vegetables, mozzarella or hummus. Slice it evenly and avoid very wet fillings, which can soften the crumb and make the sandwich difficult to handle.

Yes, but sourdough and whole-wheat flour do not prevent the bread from raising blood glucose. Portion size and what you eat with it matter; people managing diabetes can use their own glucose response to guide portions.

Not always. Sun-dried tomatoes can already taste salty, particularly when preserved in brine or oil, so taste the tomatoes before mixing the dough and adjust the recipe’s salt accordingly.