Mix the dry ingredients, the flour, in a bowl and then gradually add the other ingredients and knead a dough, add the sun-dried tomatoes and knead well. Let the dough rise in the mixing bowl.
Knead the dough well again, use a little more flour if necessary and place it in the floured Römertopf, cut into it with a knife and dust a little more with flour and bake with the lid closed at 200 degrees for a good 60 minutes, DO NOT preheat the oven.
TIP! If you bake bread in a Römertopf, DO NOT water it !!!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.