📖 Instructions

1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 cup whole wheat flour, 2 teaspoons of salt, 1 tablespoon of sugar, and 2 teaspoons of active dry yeast.
2. In a separate bowl, warm 1 1/2 cups of water (105-115°F) and add 2 tablespoons of olive oil. Stir until combined.
3. Add the wet ingredients to the dry ingredients and mix using a wooden spoon or a stand mixer with a dough hook. Mix until the dough begins to form a ball. If using a stand mixer, mix on low for 5 minutes.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be slightly sticky but not overly so.
5. Add 1/2 cup of grated Asiago cheese and 1/2 cup of chopped sun-dried tomatoes to the dough and knead for another minute until incorporated.
6. Place the dough in a lightly oiled bowl, turning to coat, then cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Once doubled, punch down the dough to release the air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.
8. Cover loosely with plastic wrap or a damp kitchen towel and let it rise for another 30-45 minutes, or until almost doubled in size.
9. Preheat your oven to 375°F (190°C).
10. Brush the top of the loaf with olive oil or melted butter for a nice sheen. You could also sprinkle a little more Asiago cheese on top if you like.
11. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the bread from becoming soggy.
13. Enjoy your homemade Asiago wheat bread with sun-dried tomatoes! It's amazing toasted or enjoyed on its own! (Mmm, just writing this makes me hungry!)