1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Mix together the flour and salt and make a well in the middle. Mix the yeast and milk together and pour into the well. Knead the scalded grain in lightly. Add the vinegar and butter and knead lightly to make a smooth dough. Let rise at room temperature until doubled, occasionally pressing and folding it down. If desired, use only 2-3 g yeast and after the pressing and folding, let it rise overnight in the fridge.

3

Forming: Halve the dough and, using some flour, form two 50 cm long strands. Twist the strands together, weaving the sprigs of herbs into them as you wind. Put the dough on parchment paper and form it into a ring. Cover and let rise at room temperature for 20–30 minutes.

4

Preheat the oven to 250 °C (convention) or 230 °C (convection). Place the baking sheet on the lowest rack and to preheat along with the oven.

5

Baking: Transfer the risen ring, along with the parchment paper, directly onto the preheated baking sheet. Add steam to the oven, then bake for 35–40 minutes. After 5–10 minutes of baking, briefly open the oven door to let the steam escape, then lower the oven temperature to 210/190 °C, and finish baking the ring. Remove from the oven and let cool on a cooling rack.

Tips

Instead of one large ring, you could also shape the dough into small rings (adjust the rising and baking times accordingly).

These go well with whipped butter, herby cream cheese, tartar sauce, hummus, or vegetable dip.

Source:

IG Dinkel, Judith Gmür-Stalder