Crunchy, Juicy Rosemary Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 225 g wholemeal flour or spelled flour
- 225 g wheat flour
- 350 ml buttermilk
- 50 g tomato (s), dried
- 50 g parmesan, freshly rated
- 4 sprig rosemary, chopped
- 2 teaspoons sea salt, coarse
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1 sprig rosemary for decoration
- 1 handful flour for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat. Place the casserole / baking pan you want with a lid in it (I recommend a round casserole dish for a nicer bread pan).
- Knead the flour types with salt, sugar and buttermilk in a food processor for approx. 15 minutes to form a smooth dough. Chop the dried tomatoes and rosemary and finally add to the dough with the baking soda and parmesan and knead briefly.
- Shape the dough into a round flatbread. Take the hot tin out of the oven and dust the bottom with a little flour. Put the dough in the hot pan, score with a sharp knife on top, put on the lid and bake the bread for about 30 minutes.
- Remove the bread, carefully remove it from the mold and let it cool down. Place a sprig of fresh rosemary on the bread crust for decoration. Serve the bread with salted butter.
- The dough can be supplemented with any number of ingredients such as garlic or olives.
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