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I have always baked sweet Monkey Bread. Now it's time for a savory version. The combination of buttery taste, fresh herbs & garlic is my version of a herb bread.

  • In a mixing bowl, mix 125 ml warm water, yeast, sugar, buttermilk and wholemeal flour - cover and leave to rise for 45 minutes. Mix 100 ml warm water with olive oil and honey. Mix flour with baking soda and salt.

  • Stir the flour mixture and honey mix into the pre-dough. Knead everything with the dough hook of the food processor or the hand mixer for 3-4 minutes to a soft dough. Then knead by hand for a few more minutes on a lightly floured work surface. The dough can be a bit sticky - please do not work in any more flour!
    Grease the bowl with 1 tsp butter and let the dough rise in it, covered, for about 45 minutes until it has doubled in volume.

  • For the herb mix, melt the butter. Peel the garlic, crush with the salt and stir into the butter. Mix herbs and flour in a deep plate.

  • Punch down the dough on a lightly floured work surface and let it rest for a few minutes. Butter the mold and line with baking paper. Divide the dough into small pieces (approx. 30 g each) and shape each into small balls. Roll them first in the butter and then in the herb mix. Place the balls one by one in the mold and let rise covered for 30 minutes. Preheat the oven to 195°C (convection or bottom heat).

  • Bake the bread for 40-50 minutes. Check the color after 30 minutes and cover the pastry with baking paper if necessary. Remove and let cool before serving.



For the dough:

  • 125 ml warm water

  • 1 packet of dry yeast (7 g) or ½ cube of fresh yeast (21 g)

  • 1 pinch of sugar

  • 250 ml buttermilk, room temperature

  • 150 g whole wheat flour

  • 100 ml warm water

  • 50ml olive oil

  • 25 grams of honey

  • 540 grams of flour

  • ¼ tsp baking soda

  • 15g salt flour for the work surface softened butter for the bowl and mould

For the herb mix:

  • 50g butter

  • 1 clove of garlic

  • ¼ tsp sea salt

  • 4–5 tbsp fresh herbs (e.g. chives, tarragon, thyme or sage), finely chopped

  • ½ tsp flour

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