Bread wreath

Ingredients for 1 servings:

• 750 g wheat flour type 550
• n. B. Salt (approx. 1.5 – 2 tsp)
• 1 pinch(s) of sugar
• 31 g fresh yeast
• 400 ml water
• 1 tbsp olive oil
• some milk
• 1 handful of olives
• some sesame

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

optionally with olives and sesame

For the dough, mix the flour, salt, and sugar in a large bowl. Dissolve the yeast in about 100 ml of lukewarm water. Add the olive oil, water with the yeast, and the remaining water to the bowl to create a smooth dough. Optionally, you can now knead olives into the dough. Knead the dough for about 10-15 minutes until it is smooth and elastic. Cover the dough and let it rest for 15 minutes. The dough should not begin to rise. Divide the dough into two equal parts. Form each part into a long log. Twist one log around the other and press both ends together to form a braided wreath. Place the wreath on a baking sheet lined with baking paper and let it rest for about 60 minutes. Preheat the oven to 180°C (top/bottom heat). Lightly brush the wreath with milk or plant-based milk before baking. If desired, sprinkle with sesame seeds after brushing. Score the wreath several times with a sharp knife to allow for growth during baking. Bake the wreath in the oven for about 25-30 minutes, or until golden brown and crispy. Cool completely. Notes: Resting the dough is important for developing the gluten structure and giving the bread a better texture. Scoring the bread before baking allows the bread to expand and shape during baking. Sesame seeds are an optional addition, adding a crispy crust and additional flavor.