Herbal Easter wreath

Preparation

• 1
  Mix yeast with a little lukewarm water and sugar. Put the real Kölln Kernige and flour in a bowl. Pour in the yeast and let it rise for 15 minutes.
• 2
  Add the remaining water, salt, Mazola®, herbs de Provence and parsley and knead. Let rise for another 60 minutes.
• 3
  Divide the dough into 6 portions. Roll three strands of equal length from each portion, braid them into a braid and fold them into a wreath. Place the wreaths on a baking tray lined with baking paper and let them rise for another 30 minutes.
• 4
  Preheat oven. Brush all dough pieces with water and bake.
• 5
  Top and bottom heat: 200 °C Circulating air: 180°C Baking time: 30-40 minutes Preparation time: approx. 30 minutes (without waiting time)
• 6
  Ideally, you should enjoy the bread wreath on the same day. Pesto, salted butter or a dip goes well with the Easter wreath.