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1
Make the dough.
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2
Mix all the dough ingredients together.
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3
If doing this in a bread machine, knead for 10 to 12 minutes.
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4
When the dough has been kneaded, leave to rise for 1 hour at 20 to 25C.
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5
Deflate the dough, re-form into a ball, and leave to rise again for another hour.
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6
After the second rising, divide the dough into 4 portions.
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7
Fold up each portion and round off.
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8
If you form it into an oval shape it's easier to work with later.
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9
Cover with plastic and let rest for 15 minutes.
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10
Stretch out to about the same length as a slice of bacon.
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11
Top with a slice of bacon and some coarsely ground black pepper, roll up and pinch the seam securely closed.
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12
Lay a pair of kitchen scissors almost flat against the bread and snip the dough.
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13
Make the cuts quite deep so that dough spreads out a bit.
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14
Push the cut dough to the left.
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15
With the next cut, push the cut dough to the right.
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16
If you do this alternately, it will look like a wheat stalk.
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17
Leave for the final rising at room temperature (20 to 25C) for 50 to 70 minutes.
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18
Mist with water, and bake in a preheated 210C oven for 15 minutes or so.
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19
It's delicious with grainy mustard in the dough too.
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20
Christmas variation: (2 breads) Roll 1/2 of the dough out very very long and wrap with 2 slices of bacon.
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21
Connect the ends to make a circle, and put on a baking sheet.
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22
Cut with scissors.
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23
It looks nicer if the cuts are all facing outwards.
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24
The rising and baking steps are the same as with the straight ones.
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25
Put on some decorations, and you have an edible Christmas wreath!
