Mix together yeast, warm water, and sugar. Let stand until foamy. Add the rosemary leaves, salt, durum wheat flour, all-purpose flour
and buckwheat.
Knead the dough and let rise for an hour and a half in a warm place.
Shape into a loaf and brush with olive oil.
Bake in preheated 200° C (392 F) oven 30-35 minutes.
Rosemary bread
1 package dry yeast
250ml water
2 sprigs rosemary (15cm each)
1 tsp. sugar
1 tsp. salt
250g durum wheat flour
150g all-purpose flour
50g buckwheat flour
olive oil