Savoury wheat bread infused with Garlic and Oregano

Toasted savoury wheat bread

Bread making is a rather tedious task where one has to show patience. I mean wait for the yeast to get active, then wait fr the dough to rise and then again after punching it down wait for the 2nd round of rising.

Who has this kind of time with them right? So, trying to find out a nice bread that was quite and easy, I went looking and found a recipe that was not just quick but healthy, light and moist as well. This savoury bread gives you a herb infuse, sweet, salty taste which hits off with you instantly! Here’s what you’ll need.


  • 1 large / 5-6 small loves of garlic, peeled and minced
  • 50 g butter
  • 1 3/4 cups wheat flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 tsp freshly grounded black pepper
  • 1 tbsp powdered sugar
  • 1 tsp oregano
  • 1 egg
  • 1/4 cup yogurt
  • 3/4 cup buttermilk


Preheat the oven at 200 degree Celcius.

Heat a pan and add the butter. Keep the heat on medium/low to ensure that the butter does not burn. Add the minced garlic and saute.

Sift together flour, baking powder, salt and pepper. Add oregano and the butter garlic mix and rub it into the flour mixture.

Whisk the yogurt and buttermilk togther and add into the flour mixture.

Whisk egg and the sugar until light and fluffy. Add this to the flour mixture and incorporate.

Butter a loaf tin and transfer the sticky dough into the tin.

Bake for 1- 1.5 hours or until springy. Take it out on a wire rack and let it cool. Box into an air tight container and store upto a week.

This savoury bread is quite moist because of the yogurt and buttermilk and different from the usual bread textures. Cut in into slices and toast / grill them till the outside is scorched.

Crush up some charred vegetables like onions, tomatoes, garlic and peppeer in a mortar and pestle with some fresh thyme, salt and black pepper and douse a good dollop of olive oil.

Serve the toasted bread with the oil and charred vegetable  dip.


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