Easy and quick, this fragrant bread is ideal to accompany any food, especially oily dishes, soups and salads.
Serves: 1 long cake cast Preparation time: 20m Cooks in: 50m Ready in: 70m
50ml of olive oil
2 cups all-purpose flour
1 cup of whole wheat flour
2 tsp. baking soda, briskly
1 tsp salt
½ tsp. Fresh dry oregano, crumbled
½ tsp. fresh dry thyme, grated
300ml of milk
a little additional flour on the surface to be kneaded
2 tablespoons of sesame seeds, for sprinkling
Preheat the oven to 180C. Grease a moderately elongated cake cast with 2 tablespoons of olive oil
Add the two flours, baking soda, salt, oregano and thyme in a bowl and stir well.
Make a hole in the middle and pour the milk and the remaining olive oil. Stir in circular motions with your hands until the ingredients come together and gradually form a dough. If the dough is too firm, add 1 to 2 tablespoons of milk or water. If it is wet and muddy, add a little more all-use flour.
Knead the dough with your fists, for 5-6 minutes, until it softens up and becomes smooth and supple, sprinkling it with a little flour from time to time to prevent it sticking to your hands.
Give the dough an oblong shape and transfer it into the cake cast. Make sure it’s firmly applied against the walls. Alternatively, cover the bottom of a round baking pan with wax paper of 24cm diameter, shape the dough like bread and place it in the pan, pulling on it gently to cover the bottom.
With the tip of the knife, make three to four oblique, shallow cuts on the surface of the dough and sprinkle it with sesame seeds. Bake it for 45-50 minutes, until the bread rises and browns up nicely.
Remove the cast from the oven, let the bread cool for 10 minutes and take it off the cast. Leave it on a grill to “breathe” from the bottom and keep it from dirtying up, until it cools off completely.