Ingredients for 4 loaves:

500 g pastry flower

1 Tbsp chopped rosemary, thyme, and oregano each

1,5 tsp salt

½ cube of yeast

1 Tbsp olive oil

3.5 dl water

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Preparation:

Combine flour, herbs, and salt in a bowl. Add in yeast, oil, and water, and mix with dough hook until soft and smooth. Cover and let rise for approx. 1 hour.

Divide dough into 4 pieces and roll into balls with little flour. Roll out dough to approx. 1 cm thick flat loaves. Dust with little flour.

Use the back of a knife and carve the loaves horizontally and vertically, spaced at 2.5 cm.

Put loaves on two sheeted baking trays. Put both trays in the oven, ensure sufficient distance between both trays.

Set convection heat mode to 220° C. Bake breads at rising heat for approx. 25 minutes. Remove breads from oven and let cool down on a rack.

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Preparation time:

Preparation time: approx. 20 minutes

Rising time: approx. 1 hour

Baking: approx. 25 minutes

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