Garlic and herb bread wreath

Ingredients for 1 servings:

• 150 g rye flour
• 450 g wheat flour
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 350 ml water, lukewarm
• 3 tbsp olive oil
• 80 g butter, soft
• 6 garlic cloves
• ½ bunch parsley
• ½ bunch of dill
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

ideal with grilled food

In a bowl, mix the two types of flour. Stir in the dried yeast, sugar, and salt. Pour in the warm water and knead everything together to form a smooth dough. Finally, knead in the olive oil. Then let the dough rise in a warm place for 1 hour. For the garlic and herb butter, rinse the herbs under cold water, shake dry, and chop finely. Peel and finely chop the garlic cloves or press them through a garlic press. Add the herbs and garlic to the softened butter and mix well. When the dough has roughly doubled in size, roll it out on a floured surface to about 50 x 50 cm. Brush the dough with the garlic and herb butter and roll it into a log. Then cut the log in half lengthwise, leaving about 4 cm uncut at one end. Turn the cut sides up and twist the two strands around each other. Then press the ends together to form a wreath. Place the wreath on a baking sheet lined with baking paper and let it rise again, covered with a tea towel. Meanwhile, preheat the oven to 180°C (top/bottom heat). After about 15 minutes, brush the wreath with the egg yolk and milk mixture and bake in the preheated oven for 30 minutes.