Preheat the oven to 170°. Line a 30 cm cake tin with baking paper.
First, mix the dry ingredients: rolled oats, flour, baking soda, salt, flax seeds and chopped hazelnuts.
Add to the previous preparation the wet elements: yogurt, egg, apples and thyme. Mix well with a wooden spoon.
Pour the mixture into the pan and sprinkle with the seed mixture. Bake for about 1 hour and 20 minutes.
Check with a pick or small knife: it should come out dry. If your bread browns too quickly on top, cover with aluminum foil and continue baking.
Let cool before cutting (otherwise it will crumble),
