Cover the sundried tomatoes in boiling water and leave to soak for 30 minutes before draining and chopping up fine.
Place all the the ingredients, except for the beaten egg and polenta, in your bread machine in the manufacturers recommended order and select the dough cycle.
Alternatively, combine the dry ingredients together, make a well, pour in the wet ingredients and knead in the sundried tomatoes. Knead for 10 minutes, cover and leave to rise until doubled in size.
When the dough cycle has finished, transfer the dough to a floured surface and knock back. Either divide into eight bread rolls and place on a baking tray sprinkled with coarse polenta, or form into a single loaf. Leave to rise, covered, until doubled in size, about half an hour.
Using a sharp knife score the top of each bread roll in an X, or slash across a single loaf, glaze with the beaten egg and bake at 230 C/ 210 C (fan) for 15-20 minutes, until the bread sounds hollow when tapped. Transfer to a wire rack to cool completely, covered with a tea towel.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.