Harvest Bouquet Bread Recipe

The dough Dissolve the yeast in a little water. Place the flour, salt, yeast, and water in the bowl of your mixer. Knead with the hook. Then let the dough rise. As for me, I covered the dough once it had risen and placed it in the refrigerator overnight.

Shaping Then, divide the dough into 2. Roll out the dough to obtain a large rectangle of 34×24 cm. Cut out a shape resembling a large mushroom. Brush with a little water. Set aside 75 g of dough for the small braided cord.

Shaping the bread step 1 Share the leftover dough into two pieces, one small and one large. Roll out the larger piece into a rectangle measuring 28×18 cm. Cut 30 thin strips of dough and place them on the base of the mushroom.

Shaping the bread part 2 Divide the remainder into 5 pieces, then divide each piece into 16, you will obtain 80 small pieces to form the ears of wheat. Mine were 6 g (that’s the longest). Roll these small pieces between your hands to create the ears of wheat, and make cuts with scissors as shown in the picture. Arrange the ears on the top of the loaf, starting by placing them along the edge of the top, then add a second row by interspersing the ears.

Baking the bread Brush a beaten egg with a little water for a nice glaze. Bake for about 35/40 minutes, monitoring the cooking. When the bread is golden, gently take it out. Let it cool on a rack.