For the tomato bread, put the flour in a large enough bowl and make a dent in the center.
Stir half of the milk with the yeast and pour into the flour hollow. Stir through with a little flour.
Mix the rest of the milk with the salt and add it together with the oil. Mix everything together and knead for 8 to 10 minutes to form a smooth, supple dough. Cover and let rise in a warm place for about 1 1/2 hours.
Drain the tomatoes on a sheet of kitchen roll, then chop coarsely. Remove the skin from the onion and chop finely. Knead both into the risen dough.
Form two loaves, place them on a baking sheet covered with parchment paper and let them rise for another half hour, covered with a tea towel.
Preheat the oven to 220 °C.
Sprinkle the breads with a few pumpkin seeds and dust with a little flour. Bake in the 220 °C oven on the lowest shelf for about 30 minutes.
Preparation Tip:
Lukewarm, this tomato bread tastes exceptionally good. It can also be made into delicious crostini. In this case, cut into slices, brush with olive oil, toast briefly and spread with a topping of your choice (e.g. olive or tomato paste) while still warm.
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