Babka knot herb bread

    4 hours

    As with many villages, mine has a flower and produce show every year. This is my entry for this year in the bread class.


    Wiltshire, England, UK
    1 person made this

    Makes: 1 loaf

    • 110ml (4 fl oz) warm water
    • 2 teaspoons sugar
    • 1 teaspoon dried active baking yeast
    • 340g (12 oz) strong white bread flour
    • 110g (4 oz) brown bread flour
    • 1 good handful chopped fresh herbs
    • 1 pinch salt
    • small amount of olive oil
    • 1 egg, beaten with 1 teaspoon water

    Prep:30min  ›  Cook:30min  ›  Extra time:3hr rising  ›  Ready in:4hr 

    1. Mix the warm water with the sugar and yeast, and set aside.
    2. Weigh out the two flours and mix in about 1/3 of the mixed herbs and the pinch of salt and lastly a little olive oil.
    3. When the yeast and water mix has a good froth on it, mix it into the flour.
    4. Bring together into a a dough and then knead for at least 10 minutes.
    5. Put into an oiled bowl, cover and leave in a warm place until the dough has at least doubled in size.
    6. Knock back the dough and divide into two equal amounts. Roll each half out into a long thin strip. Sprinkle a line of the mixed herbs along the middle of each strip and then fold the edges together and seal the edges. Roll each "sausage" a few times on the floured board.
    7. Pinch one end of each "sausage" together and place on a lined baking tray. Lift the first over the second and then the second over the first. Repeat until the two ends can be pinched together and a ring has been formed. Pinch the two ends together and cover and leave for another couple of hours.
    8. Pre-heat the oven to 160 C / Gas 2-3. Place a large shallow pan of water in the bottom of the oven.
    9. When the loaf has risen, egg-wash the top and then bake for 30 to 35 minutes. Allow to cool on a wire rack.


    As for the herbs, the choice is yours. For me it's whatever I have the most of and my last one used basil, thyme and a mix of nasturtium leaves and flowers. I have also used sun-dried tomatoes and olives as the filling but with less success. Last year I was given a first prize for my 5-plait loaf so I have to keep up my standard hehe. I'll let you know how I get on this year, wish me luck!

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