Mediterranean bread without yeast

Ingredients for 1 servings:

• 225 g wheat flour, type 550
• 225 g wholemeal spelt flour
• 1 tsp sugar
• 1 pinch of salt
• 350 ml buttermilk
• 50 g tomatoes, dried
• 50 g Parmesan, grated
• 1 sprig(s) rosemary, fresh
• 1 tsp baking soda

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

without yeast and without sourdough

Mix 225g plain flour, 225g wholemeal spelt flour, 1 teaspoon sugar, and 1 pinch of salt well, then add 350ml buttermilk and knead into a smooth dough. Then knead in 50g sun-dried tomatoes and 50g Parmesan or Pecorino cheese with a few chopped fresh rosemary sprigs. Let it rest for 15 minutes, then knead 1 teaspoon of baking soda into the dough. Preheat a lidded cast iron pot to 220°C (425°F). Dust the hot pot with flour and place the dough in the pot. Press a rosemary sprig lengthwise into the top of the dough. Immediately place the lidded pot in the oven preheated to 220°C (425°F) and bake for 30 minutes.