Rosemary Garlic Flaxseed Kringel Bread

Ingredients: Dough 300 g all-purpose or wholewheat flour (2 cups) 1/2 tsp salt 125 ml lukewarm milk (1/2 cup) 20 g fresh yeast (0.6 oz fresh yeast or 1 envelope active dry yeast) 30 g melted butter (1/8 cup) 1 egg yolk 1 tbsp sugar

Filling 50 g softened butter (1/4 cup) 2 tablespoons finely chopped rosemary 3 garlic cloves, minced 3 tablespoons flaxmeal/ground flaxseed

Method: 1. Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up. 2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball. 3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour). 4. Preheat oven to 200C (about 400F). Dust your work surface with flour, and roll the dough out to a rectangle with a thickness of 1cm.

5. Spread the melted butter across all of the dough, then sprinkle the rosemary, garlic and flaxmeal on top.

6. Roll up the dough into a cylinder and using a knife, cut the log in half length-wise but leave one end still joined up. 7. Twist the two halves together, keeping the open layers exposed as shown in the photo tutorial. Form into a wreath shape, weave the ends together and pinch to seal. Transfer to a baking tray (buttered or lined with a cookie sheet or silpat). 8. Bake for 30 to 35 minutes, until the top is golden brown. Cover with a foil halfway to prevent excessive browning of the dough. 9. Reduce the oven temperature to 180C (350F) after 5-10 minutes to stop it burning. Remove from oven and leave to cool on a rack for about 5 minutes before eating.