Brechbrot

For the crusty bread, dissolve dry ferment in lukewarm water. Then add to the flour, also salt and olive oil. Knead well for about 10 minutes until you have a smooth dough.

Knead in the chopped rosemary needles. Grease a bowl with a little oil and pour in the dough, turning it several times, cover with plastic wrap.

Let the dough rise in a warm place for about 1 hour. In the meantime, preheat the oven to 180 degrees. Then knead the dough well again and divide it into 12 (or more) equally sized balls.

Line a baking tray with baking paper and place the balls on it in a circle (with some space in between). Let rise again for about 30 minutes.

Then sprinkle the balls with a little flour and sesame seeds. Put the baking tray into the preheated oven and bake the bread for about 30 minutes.

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