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, spices and salt, then make a well and add the yeast, milk, butter and vinegar. Add the scalded grain and knead briefly to form a moist, smooth dough. Cover the dough and let rise at room temperature for 3-4 hours, pressing and folding it several times. Alternatively, prepare the dough with just 1-2 g of yeast and, after pressing it down several times, cover and leave in the fridge overnight.

3

Forming: Split the dough into three pieces. Twist each piece into a 40-50 cm roll, press down at the ends and place in a ring shape on parchment paper. Cover one ring and let rise at room temperature for 20-30 minutes, while chilling the other rings.

4

Baking: Preheat the oven to 230 °C convection (250 °C convention), and place a baking sheet in the lower half of the oven. With a little flour, dust the dough and make several diagonal star-shaped cuts with a sharp knife. Place on the preheated baking sheet (with the parchment paper) and reduce the oven temperature to 210 °C/190 °C. Steam the wreath and bake for 25-30 minutes. Remove and let cool on a cooling rack, then and bake the remaining wreaths in the same way.

Source:

IG Dinkel, Judith Gmür-Stalder