for 12 pieces

Dough

500 g	brown flour
1 ¾ tsp	salt
½ cube	yeast (approx. 20 g)
3 ½ dl	water
1 ½ tbsp	olive oil

Wreath

a little

brown flour

a little	water
2 tbsp	blue poppy seeds

Raspberry mustard

100 g	raspberries
1 ½ tbsp	honey mustard
1 ½ tbsp	olive oil
¼ tsp	salt
a little	pepper

Filling

200 g	Gruyère
4	hard-boiled eggs
100 g	pickled onions (borettane)
100 g	raspberries

How it's done

Dough

Mix the flour and salt in a bowl, crumble the yeast and mix in. Pour in the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Wreath

Divide the dough into three portions. On a lightly floured surface, shape into three strands approx. 80 cm long.

Braid the strands and shape into a wreath. Place the wreath on a baking tray lined with baking paper, cover and leave to rise again for approx. 30 mins.

Brush the wreath with a little water, sprinkle with poppy seeds.

Bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

Raspberry mustard

Place the raspberries, mustard and oil in a measuring cup, puree, season. Halve the wreath crosswise, spread the raspberry mustard over the top and bottom halves.

Filling

Cut the cheese into slices, peel and quarter the eggs, quarter the onions and spread on top of the bread along with the raspberries. Cover with the top half of the wreath, cut into approx. 12 slices.

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