Bread with Pesto, Sun-dried Tomatoes and Parmesan

Summary

Ingredients

• 450 g flour
• 1 teaspoon, leveled baking soda
• 0.5 teaspoon ½ salt
• 110 g tomato (s), pickled, dried
• 2 tablespoon pesto, (basil pesto)
• 50 g parmesan, rated
• 350 ml buttermilk
• Olive oil, for greasing

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Instructions

1. Preheat the oven to 170 ° C. Lightly oil a flat baking sheet and sprinkle some flour over it.
2. Sift the flour and baking soda into a mixing bowl, add salt and chopped tomatoes and mix.
3. Make a well in the middle of the flour and pour in the buttermilk. Mix with a spoon to form a soft batter. On a floured surface to a square of about 23 cm. Roll out the dia.
4. Spread the pesto on top and sprinkle the parmesan on top. Then roll up like a Swiss roll and carefully place on the baking sheet. Sprinkle a little with flour.
5. Bake for 35-40 minutes, until the bread sounds hollow when you tap the underside.