Week 2: Recipe 5: Rosemary Bread with Sunflower Seeds and Hazelnuts

Bread doesn't get more rustic than this.

And it's crazy delicious.

For fans of rustic food this bread is a must-try because it has everything a good bread needs. A thick and crunchy crust, rosemary seasoned dough, and roast nuts and seeds. It just doesn't get better.

Eat a slice with a bit of salted butter and you won't know what's happening to you.

Ingredients:

• 300 grams of self-raising flour + extra to dust
• 5 grams of baking soda
• 1 tbsp of rosemary, chopped fine
• 240 ml of buttermilk
• 2 tbsp unsalted sunflower seeds
• 2 tbsp unsalted hazelnuts, chopped coarse

Directions:

1.  Preheat oven to 200°C or 390°F. In a bowl, mix flour, baking soda, rosemary, and 1 tsp salt. Add buttermilk and stir until you have a cohesive dough. 
2. Knead half the sunflower seeds and hazelnuts into the dough. Shape dough into a flat, round bread of about 4 cm or 2 inch thick. 
3. Place bread onto a parchment lined baking sheet and dust with flour. Sprinkle the rest of the sunflower seeds and hazelnuts onto the dough, press a little. 
4. Bake for 20 - 25 min.