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Spiced Tomato Swirl Bread

I enjoy baking bread and make a special effort to bake something especially for Bread Baking Day. This has helped me discover many new types of bread while improving my bread baking skills quite a bit.
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Course breads
Cuisine global vegetarian
Servings 1 number

Ingredients
  

For the Tomato Paste:

  • 1 onion big , chopped
  • 3 tomatoes medium , deseeded and chopped
  • 1 tsp garlic paste
  • 2 tbsps tomato ketchup
  • 1 tsp chilli powder
  • 1 1/2 tsps garam masala
  • to taste salt

For the plain dough:

  • 1/2 cup water warm
  • 1 tbsp honey
  • 1 1/4 tsps active dry yeast
  • 1 1/4 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 3/4 tsp salt

For the tomato dough:

  • 1/2 cup water warm
  • 1 tbsp honey
  • 1 1/4 tsps active dry yeast
  • 2 xbd1/2 cups all purpose flour
  • 3/4 cup tomato paste
  • 3/4 tsp salt (remember there is in the tomato paste)

Instructions
 

  • For the tomato paste : Puree the tomatoes and onions together.
  • Heat the oil, add the garlic paste and the onion-tomato puree. Saute well, and then add the tomato ketchup, chilli powder and salt. Cook over medium heat till all the water has evaporated and the tomato paste is thick. Add the garam masla and herbs and cook for another couple of minutes.
  • Take off the heat and cool completely. This paste can me made a couple of days ahead and refrigerated. Bring back to room temperature before use.
  • This recipe gave me the 3/4 cup tomato paste required for the tomato dough.
  • For the plain dough : Mix the honey in the warm water and add the yeast. Stir till it dissolves and keep aside to prove.
  • Put yeast mixture and all the other ingredients in the food processor (you may knead by hand if you prefer), adding just enough water to knead into a soft and elastic dough that is just short of sticky.
  • Form the dough into a ball and place in a greased bowl, cover and allow to rise till double in size.
  • For the tomato dough : Knead the dough as for the plain dough, using the tomato paste to knead the dough. You will not need water for this dough. Should you feel the need, sprinkle the water a little at a time. The dough should be soft but not sticky.
  • Allow this dough to also double in size.
  • To make the bread : Gently deflate the plain dough. Using oiled hands, gently roll out the dough into a rectangle about 1/4u201d thick. Similarly roll out the tomato dough into a rectangle of the same size. Gently lift the tomato dough rectangle and place exactly over the plain dough rectangle.
  • Now, from the shorter side of the rectangle, roll both the dough tightly together like you would roll a jelly/ swiss roll. Seal the roll and neaten the sides.
  • Place in greased loaf tin(s), or on a tray dusted with cornmeal or semolina, cover and allow to rise for about 20 to 30 minutes. Brush with water and bake at 190C (375F) for about 30 minutes till the bread is done and sounds hollow when tapped.
  • Cool on a rack. Slice and serve. This bread makes very nice sandwiches.

Notes

This bread is my submission for BBD #14 and goes to Susan of Wild Yeast for YeastSpotting