Combine all the ingredients in a large bowl and mix well. Spoon the mixture into a greased and paper lined 20 x 9.5cm loaf pan
Bake in a moderately slow oven 160°C for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Remove and place on a rack until completely cooled
Using a serrated knife, thinly slice bread into wafer-thin 2mm thick slices and place in a single layer on lined baking trays. Bake in a slow oven 140°C for 30-40 minutes or until crisp. Cool completely before storing in an airtight container
Tips & Hints
As an alternative, try substituting fresh thyme and pine nuts for the rosemary and pecan nuts. The bread can be kept in a cool, dark cupboard in an airtight container for 1 month
