- 300 g Küchenmeister Wheat Flour T405
- 175 g Küchenmeister Corn Flour
- 1 tsp. provencal herbs
- 1 tsp. salt
- 250 ml water
- 2 tbsp. olive oil
- ½ cube fresh yeast
- ½ tsp. sugar
- 50 g sun dried tomatoes
Combine the dry ingredients together and create a well in the middle. Crumble the yeast into the well and sprinkle with sugar. Pour the luke warm water over the yeast, and leave until it appears foamy.
Add in the olive oil, salt and herbs, and knead vigourously, until a soft springy dough forms. Now knead in the sliced tomatoes. Form buns out of the dough. Place the buns on a greased baking sheet, or one that has been lined with parchment paper.
Cover with cling film and leave in a warm place, until the dough has doubled in size.
Bake in a preheated oven (220°C) for 15 minutes.