for 1 bread

Dough

500 g	half-white flour
1 tsp	salt
1 tbsp	sugar
½ cube	yeast (approx. 20 g)
50 g	butter, chilled
3 dl	milk
½ bunch	thyme
10 g	wild garlic

To shape

a little

wild garlic

¼ bunch	thyme
1	egg, beaten

How it's done

Dough

Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Cut the butter into pieces, add along with the milk. Finely chop the wild garlic, remove the thyme leaves, add both, mix and knead to form a soft, smooth dough.

Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into quarters, shape each quarter into a strand approx. 40 cm long. Place two strands lengthwise side by side on a lightly floured work surface, leaving a little room between them. Place the other two strands crosswise underneath and over the top.

Lay all four of the underlying strands over the next strand in a clockwise direction.

Repeat this step in an anti-clockwise direction. Lay the strands of dough along the edge of the loaf, tucking the ends underneath. Place the loaf on a baking tray lined with baking paper, brush with a little water. Top with the wild garlic leaves, gently press down.

Insert the sprigs of thyme into the gaps, leave to rise for approx. 30 mins. Brush the loaf with egg.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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