1 1/8 cups tomato juice

2 1/4 tablespoons Billington's Dark Brown Molasses Sugar

1/2 teaspoon sea salt

2 tablespoons sunflower or olive oil

3 cups strong unbleached bread flour

1/4 oz sachet easy blend yeast

2 ounces sun dried tomatoes

2 ounces sun dried peppers

Combine the flour, yeast and salt in a large bowl and make a well in the center.  Add the tomato juice and 1 tablespoon oil and mix to a soft dough.  Knead lighlty on a floured surface for about 10 minutes until smooth and elastic.  Place the dough in a lightly oiled bowl and cover with oiled clear film.  Leave to rise in a warm place for 1 hour or until the dough has doubled in size.

Turn out onto a lightly floured surface and knock back.  Knead in the sun dried tomatoes and peppers and shape into a round or oval loaf and place on a greased baking sheet.  Cover with lightly oiled clear film and leave in a warm place to rise for 30-45 minutes until well risen.  Brush the bread with the remaining oil and bake in a preheated oven at 400 degrees for 35 minutes.  Place on a wire rack to cool.