Recipe by The Miller's Daughter  Photo byKate Remmer onUnsplash
  • 400g wholemeal emmer flour
  • 1 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 1 sprig rosemary, leaves stripped and finely chopped
  • 50g Pecorino cheese, finely grated
  • 1 1/4 cups buttermilk

METHOD

Preheat your oven to 450. Weigh the dry ingredients into a large mixing bowl, along with the rosemary and Pecorino. Make a well in the middle and pour in the buttermilk. Combine it with a blunt kitchen knife, handling the dough as little as possible – there is no need to knead this dough, in fact, the less you handle it, the better! When the ingredients are evenly incorporated, shape the dough into a round loaf using your hands.

Place it on a floured baking tray or pizza stone, and score a deep cross into the top, taking the cuts right down the sides. This will make the bread easy to break into quarters for sharing.

Bake it for 30-40 minutes on a low shelf in the oven. To check when it is done, insert a metal skewer – if it comes out clean, the bread is cooked. Leave it to cool on a wire rack.

This bread is best eaten on the day of making.

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