Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. The dough can be supplemented with any number of ingredients such as garlic or olives.