HARVEST RING

INGREDIENTS

½ Teaspoon Salt

500g Organic Strong White Flour

500ml Warm Water

3 Teaspoon Dried Yeast

1 Tablespoon Malt Extract

3 Tablespoons Extra Virgin Olive Oil

For Decoration

Choice of Seeds

Method

Mix all the dry ingredients in a bowl

Once thoroughly mixed add Malt Extract & Olive Oil

Mix again until the moist ingredients are blended

Change onto a dough hook & slowly add 95% of the water. The water absorbed on each mixing will vary accordingly to numerous factors including the grain &the humidity of the atmosphere. If required, add the remaining water to give a lovely manageable consistency.

Cover & leave to rise, in warm moist and above all draught free conditions (A simple method I use is to moisten the inside of a carrier bag and cover my mixing bowl then position in a warm place i.e. airing cupboard)

After approx. 1 hour, knock back the dough , and then kneed for a few minutes (My remedy for de-stressing!!)

Grease a non stick 20cm loose bottom flan tin or Angel Cake mould (Garland Mould)

Split the dough into bun sized pieces (I find I get 18 buns for the circle & 14 for the wheel)

After forming in rough ball shapes, dip the top of bun in water then press firmly into the chosen seed

Place first bun in centre, then make two concentric circles around the centre.

Cover & leave to rise for approx. 10 minutes

Place in a warm oven (180c) for approx. 25 minutes – check after 20 minutes in case you need to rotate, reduce temperature or cover

Remove from flan tin & leave to cool on a wire tray before indulging!!!!