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Rustic Sun-Dried Tomato Bread
- 2/3 cup sun-dried tomatoes
- 1/3 cup pine nuts
- 3 cups spelt flour or a combination of spelt and whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon sweetener (white or brown sugar or jaggery)
- pinch of cayenne
- 2 teaspoons fresh oregano leaves (or 1 teaspoon dried)
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons fennel seeds
- 1 1/2 cups buttermilk or 1 cup buttermilk and 1/2 cup heavy cream
- olive oil for brushing
Directions:View on Lisa's Kitchen
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