How to make
Dissolve the yeast in lukewarm water with pinch of sugar and a little flour. Leave it to activate in a warm place for 10 minutes.
Pour the tomato juice into a heated cookware and season it with oregano. Cut a few cloves of garlic into bulky pieces and add it. Add salt and leave the sauce to simmer. When the sauce thickens, remove it from the heat, remove the garlic and cool it briefly.
Cut the sun-dried tomatoes. Pour the white flour into a bowl and add a teaspoon of salt, then pour the rye flour. Add the yeast, 2-3 tbsp. of the olive oil from the tomatoes and 5 fl oz (150 ml) of water. Stir and add the tomato sauce and chopped sun-dried tomatoes.
Knead all of the ingredients together and at this stage the dough should be slightly sticky. Transfer it into a greased bowl, cover it with foil and leave it to rise for half an hour.
When the bread rises, beat the dough several times on the worktop and place it in a bread baking mold. Spread it with the beaten egg yolk and bake it in a preheated oven at 370°F (190°C) for 40-45 minutes.
