Sun-Dried Tomato No Knead Bread | Blue Jean Chef - Meredith Laurence

Ingredients

• 3 cups all-purpose or bread flour (420 g)
• 1 cup whole wheat flour (140 g)
• ¾ teaspoon active dry yeast (4 g)
• 2 teaspoons salt (10 g)
• ½ cup chopped sun-dried tomatoes (75 g)
• ½ cup olives (sliced (75 g))
• 1 tablespoon chopped fresh rosemary (2 g)
• 1½ to 1¾ cups water (405 g)