30 minutes (4 hours including uplift)
2 dl water
1.5 tsp honey
1 teaspoon salt
25 g 05 Maskmel Smoke malt
225 g Wheat flour (preferably Manitobamel or other flour high in protein)
100 g grounded butter
1 clove garlic
Eggs for brushing
Start by dissolving the yeast in cold water. Then stir together the honey, salt and mask flour.
Add the wheat flour little by little - the dough should be soft and supple, but may well be to the wet side.
Let the dough rise on the kitchen table for a minimum of 3-4 hours - much like overnight, here the taste develops best.
Mix the ground-floor butter with pressed garlic and finely chopped parsley. Shape the butter into an elongated sausage and wrap it in household film and put it in the fridge until needed.
When the dough is raised finished, the dough is formed on a flour-sprinkled table. You form a real flute by pressing the dough a bit flat and folding the sides over each other. Then you press the ends of the folded dough flat and fold it slightly over the bread. Now you roll it round with your hands and press it flat once more, with a folding of the sides over each other. Finally, roll until the dough is the right length and thickness and places it on baking paper. Turn the oven on 225 degrees hot air.
When the oven is hot, brush the bread with beaten egg and bake for 15-20 minutes.
Remove the bread and leave to cool slightly.
Once the bread has cooled down, take it and cut the grooves into the bread (about 3/4 down the fly). Remove the garlic butter from the fridge and slice it. Place the slices evenly between the grooves in the bread. Put the bread in the oven at 180 degrees hot air and wait for the butter to melt (it takes about 5-10 minutes).