As usual, I used my food processor but you can knead the dough by hand. Put the whole wheat flour, 1 cup of all purpose flour, salt, brown sugar, olive oil, basil leaves and the yeast into the food processor bowl. Run a couple of times to blend.

Now add the tomato juice and paste (and a couple of tbsps of water if necessary) and process until a thick, shaggy mass forms which just clears the side of the bowl.

Turn out the dough onto a lightly floured board and knead the dough well, adding a little flour, till the dough is smooth and elastic.

Place the dough in an oiled bowl, turning it to coat with the oil, and allow it to rise till double in volume (about 2 hours)

Gently deflate the dough, and divide it into 3 equal portions. Using your palms, roll each portion into a rope that is 12" long. Braid the three "ropes" into a loaf, tucking the ends underneath. Alternatively, just shape the dough into a plain loaf.

Place in greased and dusted (with cornmeal or semolina) loaf tin, cover loosely and allow the dough to rise until even with rim of the tin (about 45 minutes). Brush the surface with milk or eggwash. Sprinkle with nigella seeds, if using.

Bake at 190C (375F) for about 30 to 40 minutes till light brown in colour and the loaf sounds hollow when tapped. Cool on a rack.

This recipe makes one small loaf, which makes excellent tomato-mayonnaise or cheese and vegetable sandwiches.

This is my entry for BBD #23 being hosted by Imafoodblog this month and also for Andrea's Grow Your Own. This bread is also being YeastSpotted!