Crispy, moist rosemary bread without yeast

Ingredients for 4 servings:

• 225 g wholemeal flour or spelt flour
• 225 g wheat flour
• 350 ml buttermilk
• 50 g dried tomatoes
• 50 g Parmesan, freshly grated
• 4 rosemary sprigs, chopped
• 2 tsp sea salt, coarse
• 1 tsp baking soda
• 1 tsp sugar
• 1 rosemary sprig(s) for decoration
• 1 handful of flour for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Preheat the oven to 220°C (top/bottom heat). Place the desired casserole/baking dish with a lid inside (I recommend a round casserole dish for a nicer loaf shape). Knead the flours with salt, sugar, and buttermilk in a food processor for about 15 minutes until you have a smooth dough. Finely chop the sun-dried tomatoes and rosemary, then add them to the dough along with the baking soda and Parmesan cheese, and knead briefly. Form the dough into a round flatbread. Remove the hot dish from the oven and dust the bottom with a little flour. Place the flatbread in the hot dish, score the top with a sharp knife, replace the lid, and bake the bread for about 30 minutes. Remove the bread from the dish, carefully remove it from the dish, and let it cool. For decoration, place a fresh rosemary sprig on the crust. Serve the bread with salted butter. The dough can be enhanced with any number of ingredients, such as garlic or olives.