Tomato Bread
235 ml tomato juice
235 ml water
15 g dry yeast
60 ml oil
80 ml honey
15 g chopped parsley
25 g chopped chives
2 garlic cloves, finely chopped
1 grated carrot
6 g salt
820 g flour
Warm the tomato juice and water together in a pot. Mix with yeast and honey, allowing the yeast to foam. Add the oil, parsley, chives, garlic, carrot, and salt. Gradually add the flour until the dough begins to stiffen.
Knead for about 5 minutes. Place the dough in a well-greased bowl and let it rise until doubled in size. Punch down the dough and divide it into two halves. Place in greased loaf pans (12x22 cm) and let rise for 45-60 minutes.
Bake at 220°C for 30 minutes.