Ingredients
- 500 g wheat flour 405
- 7 g baking malt
- 13 g fine sea salt
- 15 g fresh yeast
- 280 g cold water
- 25 g olive oil
Instructions
- Place all the ingredients in a bowl and knead with a food processor for 12 to 15 minutes on the lowest speed. Then increase the speed by one and knead for another 5 to 7 minutes until the dough is soft and flexible.
- Form the dough into a ball and leave to rest, covered with a tea towel, for 1 & ½ hours.
- Preheat the oven to 240 degrees top/bottom heat. Also preheat a baking stone or baking tray.
- Divide the dough into three equal pieces, roll each into a long strip and braid it into a plait. Brush the ends of the braid with a little water, join together to form a wreath & leave to rest for another 20 minutes, covered on a piece of baking paper.
- Lightly dust the wreath with flour and transfer to the hot baking tray / baking stone together with the baking paper. Let it bake for a few minutes, then briefly open it ajar, to spray the wreath generously with water. Quickly close the door again & bake for approx. 15 minutes total.
- Leave to cool on a cooling rack.
Recipe : Heike Meyers
Notes
For Easter brunch, place the pastry wreath on a nice plate & arrange a crisp salad in the middle. Drizzle the salad dressing lightly over the top and serve the rest separately. The plait can of course also be shaped into an egg, in the style of Easter.
