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 !!!