1.5tspHimalayan saltreduce to 1 1/3 teaspoons if using sea or table salt
1tspdried oregano
Instructions
Preheat the oven to 180°C top and bottom heat.
Put all the ingredients except the oregano in a blender and puree until creamy. Place in a bowl and stir in the oregano.
Line a 25 cm loaf pan with baking paper and fill in the dough. Bake on the middle shelf of the oven for 50-60 minutes until a toothpick inserted into the dough comes out clean.
Let the bread cool in the loaf pan for 30 minutes. Then remove from the mold using the baking paper and let cool completely on a wire rack.
Wellcuisine-Tipp
The bread, wrapped in a clean kitchen towel, can be kept in the refrigerator for several days. It tastes best when slices of it are toasted in a waffle iron and served with a little butter for breakfast or at lunchtime or in the evening as an accompaniment to a soup.