Mediterranean bread

Ingredients for 1 servings:

• 550 g wheat flour (any type between 405 and 1050)
• 500 ml buttermilk, room temperature
• 30 g yeast, fresh
• 1 tbsp, levelled sugar
• 1 tsp salt
• 80 g tomatoes, dried in oil
• 60 g old Parmesan, finely grated
• 1 tbsp, heaped thyme, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

Airy wheat yeast bread, Mediterranean style. Totally quick and easy to make

Weigh out the ingredients and gather them together. In a small bowl, mix the yeast with the sugar, then let the dissolved yeast stand for another 20-30 minutes. Cut the tomatoes into small cubes. Grate the cheese very finely. Crush the thyme again in your hand. Mix the flour with the salt, thyme, and cheese. Add the buttermilk, diced tomatoes, and dissolved yeast. Knead thoroughly for three to five minutes using a food processor or a hand mixer fitted with a dough hook. Let the dough rise for about an hour. Grease a 32cm loaf pan. Instead of kneading the dough, pour it straight into the pan and smooth it out. Preheat the oven to 190°C (top/bottom heat), draw a line in the dough with a knife, place the bread in the hot oven, and pour half a cup of water onto the hot oven floor. Close the oven door immediately and bake the bread for about 35 minutes. Check after 30 minutes to be on the safe side due to oven temperature fluctuations. Remove the bread from the pan immediately and let it cool. Tip: The bread is very airy on the inside and nice and crispy on the outside. It’s best to bake two loaves for grilling, as one won’t survive the evening and will probably be eaten lukewarm. It also tastes great as a regular sandwich, and if a piece should get a little “old,” just pop it in the toaster and it’ll be delicious again. Note: The dough will seem very soft. Please do not add more flour. It must be baked in the pan, otherwise it will lose its airiness.