Bread wreath
Semit
- 400 GRAM WHITE FLOUR
- 1 TSP SALT
- 1 1/2 TSP YEAST
- SESAME SEED
- SUNFLOWER SEED
- SHAVED ALMONDS
- GRATED CHEESE
- 400 GRAM FLOUR
- 3/4 CUP MILK
- 1 EGG
- 2 TBSP BUTTER
- 1 TBSP SUGAR
- 1 1/2 TSP SALT
- 1 1/2 TSP YEAST
- SESAME SEED
Mix flour, yeast and salt and 1 1/4 cup of water and knead for 10 minutes. Allow the dough to rise one hour and divide it into 8 portions, form small balls out of them. Put one in the middle and the others around; brush the bread with water and sprinkle some topping on each small roll (see picture). Bake the bread 20 minutes at 220 degrees Celsius.
Put the flour, milk, egg, butter, salt and sugar together with 1/2 a cup of water and knead this for 10 minutes. Divide the dough into two pieces and shape them into rings with 10 centimeter diameter; brush them with egg and sprinkle with sesame seed. Allow them to rise one hour. Bake the semits 10 minutes at 220 degrees Celsius; lower the temperature to 180 and bake 20 minutes more.
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