Tarragon and Sun Dried Tomato Bread

1 cup sun-dried tomatoes - not oil packed
1 cup boiling water
1 1/4 oz. pkg. active dry yeast
1 tbls. sugar
1/4 cup chopped fresh tarragon
2 cups whole wheat flour
2 tsp. salt
2 tbls. good quality olive oil
approx. 2 cups unbleached flour

Put the tomatoes in a medium mixing bowl and pour the boiling water over them. Let stand for 10 minutes, then drain, pouring the water into a two- to four-cup measure. Squeeze the tomatoes, letting the water drip into the measure then add enough cool water to make 1 1/2 cups. Blot the tomatoes dry on paper towels, then chop coarsely and reserve.
When the water is just warm to the touch, pour it into a large mixing bowl and stir in the yeast and sugar. Set aside for 5 minutes to dissolve the yeast then stir in the tarragon and whole wheat flour. Beat vigorously with a wooden spoon for 1 minute. Then cover with a tea towel and set in a warm, draft-free spot for 30 minutes.
After 30 minutes stir the salt, oil and reserved tomatoes into the sponge. Add enough of the unbleached flour, about 1/2 cup at a time, to make a soft but kneadable dough. Turn the dough out onto a floured surface and knead for 8 minutes until smooth and elastic. Oil a bowl lightly and place the dough in it, turning to cover the entire surface of the dough with oil. Cover and let rise in a warm spot until doubled.
Punch the dough down and turn it out onto a floured surface. Find a bowl that is likely to just hold the bulk of the dough once it has doubled, line it with a tea towel - not a terry cloth one - and dust the towel generously with flour. Knead the dough into a ball, dust it with flour too. Then place it into the towel-draped bowl, smooth side up. You want the area where the dough gathers together on the bottom of the bowl, so that the loaf blossoms open somewhat after it is inverted and baked. Dust the top of the dough with a little more flour and let it rise in a warm, draft-free spot until it has doubled in bulk Preheat the oven to 400 degrees F when it appears nearly doubled.
Once the dough has doubled, put a baking sheet on top of the bowl and invert it, letting the dough slip out onto the sheet. Remove the bowl and towel and bake the bread for 40 minutes until well browned. The bottom, when tapped, should sound hollow and echo. Cool on a wire rack, then bread can be stored in a sealed, plastic bag.
This bread is delicious! :ohmy:
 
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