Bread with a whiff of the South

I have a recipe for really good and easy bread but I decided to spice things up a little. So every time I make it, I experiment with extra ingredients. This one is a favourite among our family.

You'll need (small loaf)

• 2 cups flour (I use 1 cup whole grain which I have at the moment of making - rye, barley, etc. they all work fine, with 1 cup of what is called bread flour in the shop T1000 the cover says)
• 1 cup water
• 20g yeast (from the cube)
• 1 tea spoon salt
• and now the extras: 7 sun dried tomatoes (chopped), 2 table spoons herbs de provence, 3 table spoons pumpkin seeds, 3 table spoons flax seeds.

1)  Mix all the ingredients together and let it rest in dark warm ennvironment for a couple of hours. I usually make it in the morning and then bake it in the evening so that we can eat it for breakfast the next day.
2) Preheat your oven to 220°C.
3) If you have a glass bread pan, put the pan on the oven and take it our after a while and then put the dough in. If you have one of those non-stick things, just put the dough in and then in the oven. If you have something else, grease the pan and pour some flour in it first so that the dough won't be able to stick to the pan, then put the dough in and put it in the oven.
4) I usually bake this 30 minutes with a cover on and then remove it and let it get nice light brown color in the following 15 minutes. (If you are making double-sized bread, add 10 minutes to the covered baking and five to the no-cover baking)
5) Let it cool on the cooling rack and enjoy!