Bread ears with wheatgerm and lemon zest

Vegan
Total: 2 hr 18 min. | Active: 20 min.
vegan, lactose-free

Baking bread is my favourite thing to do. I love letting the dough rise slowly, shaping a traditional loaf or playing around with unique shapes, and watching how the bread rises and bakes. You can't beat the smell of fresh bread. Each time it comes out of the oven, the whole house waits in eager anticipation for it to be cut (while still warm). These ears are not only quick to make but they also look beautiful. They're guaranteed to bring the wow factor to a dinner with friends.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 1 piece

Dough
380 g white flour
20 g wholemeal flour
1 tbsp wheatgerm
6 g salt
1  organic lemon, use grated zest
4 g dry yeast
2 ½ dl water
1 tbsp olive oil
To shape
  white flour, to dust
  water, for brushing

How it's done

Dough

Mix the flour, wheatgerm, lemon zest, salt and yeast in a bowl. Pour in the water, add the oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To shape

Divide the dough into 5 pieces, shape into thick strands. Place on a baking tray lined with baking paper, leaving plenty of room between each. Dust the strands with a little flour. Using scissors, cut diagonally into the dough from the top, turn the flap towards the left. Repeat the process, this time turning the flap towards the right. Continue until the entire strand has been shaped. Shape the remaining strands in the same way. Cover and leave to rise again at room temperature for approx. 15 mins. Brush the ears with a little water, dust with a little flour.

To bake

Approx. 15 mins. in an oven preheated to 225°C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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