Sheaf of grain

Preparation steps

• Stir the yeast with the milk to make it creamy.
• Sift the flour and salt together into a deep bowl and make a hollow in the middle.
• Add the yeast and water and knead a harder dough until smooth.
• Leave it in a lightly oiled bowl and cover to rise at room temperature until its volume doubles.
• Knead the risen dough and let it rest for about 10 minutes.
• Cut it in half, and from one pole make a base for bread, and cover the other half so that it does not dry out.
• Roll out a dough of approximately 35 × 25 cm on a lightly floured surface.
• Fold and draw the shape of the mushroom with a knife, so that its lower part is about 18 cm long.
• Spread the dough on a baking sheet and prick it with a fork and coat with water so that the crust does not get caught.
• Cover the dough with lightly oiled plastic.
• Mix the rest of the dough from the base lightly with your hands and combine it with the rest.
• Divide the dough in half again and now roll out one half again into a rectangle about 28 × 18 cm.
• Tear it with a knife into long pieces, rub them lightly with your hands (purely because of the shape), and stack them on the bottom of the base.
• Lightly coat with glaze.
• Now take most of the dough and tear it into 4 pieces.
• Tear each piece into 25 pieces, and shape them into small oblong balls with your fingers, slightly pointed at one top.
• Lightly cut each piece with scissors, and place them on top of the prepared base.
• As we work, we lightly coat with glaze.
• When we have filled the upper part of the bundle, we make a braid from the rest of the dough, which does not need to be tucked just below the prepared bundle, but only slightly tucked along the ends on the side.
• Coat with glaze again and put in a preheated oven at 200 *, and after 15 minutes reduce to 180 *, bake for another 25 minutes or until golden brown, and the bread is baked.
• Remove from the oven and leave on a baking sheet to cool.