Summary

Ingredients

• 500 g flour, (liht spelled flour)
• 1 bag / s yeast, (dry yeast)
• 1 teaspoon salt
• 250 ml water
• 4 tablespoon olive oil
• 2 large onions, finely chopped
• 10 sage leaves, finely chopped
• 2 teaspoons oregano, finely chopped
• 1 teaspoon thyme, finely chopped
• 2 tablespoon parsley, finely chopped
• 3 teaspoons wild garlic, (soaked in oil)
• 1 teaspoon rosemary
• 1 teaspoon, leveled sugar

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Instructions

1. Heat olive oil in a pan and lightly brown the onions in it. Just before the end, add the herbs (except wild garlic), stir well and sauté briefly.
2. First put the water in the BBA, then the flour, yeast, salt, sugar and the onion-herb mixture, add the wild garlic directly.
3. Bake in the short program.
4. If you use fresh wild garlic, chop it up and add it to the pan.
5. You can also use the other herbs dried. (I do this in winter.)
6. The bread is very aromatic. Tastes very tasty fresh, but I also like it toasted briefly only with butter and salt.