Brötchenkranz (Seeded German pull-apart bread)

Step 1/4

• 4⅔ g fresh yeast
• 22¼ ml water (lukewarm)
• 5½ ml milk
• ⅛ tbsp sugar

• bowl

Mix the yeast in a bowl with lukewarm water. Add milk and sugar and stir until well combined.

Step 2/4

• 55½ g flour
• ⅛ tsp salt
• 3⅓ ml olive oil

• hand mixer with dough hook
• kitchen towel

Add flour, salt, and oil to the yeast mixture and knead for approx. 5 - 8 min. with a hand mixer with a dough hook until a smooth dough forms. Cover with a clean kitchen towel and leave in a warm place for 1 hr.

Step 3/4

• ⅔ tbsp unsalted butter (melted)
• sesame seed
• poppy seed
• flaxseed
• sunflower seed

• ovenproof pot
• pastry brush

In the meantime, grease the bottom and sides of an oven-proof pan. After the dough has doubled in size, divide it into even pieces. Then brush melted butter on top and dip in either sesame seeds, poppy seeds, flaxseeds, or sunflower seeds—alternating the seeds as you brush and dip.

Step 4/4

• oven

Transfer dough to the greased pan and let rest, covered, for another 20 min. Preheat the oven to 190°C/375°F. Bake the bread in the lower third of the oven for approx. 25 - 30 min., or until they sound hollow when you gently tap on them. Enjoy!

Enjoy your meal!