Ingredient

dough
yeast： 2g
room temperature water：200g 1/2 cup+1/3 cup
organic white flour No.4 from Shippington Mill：250g
Very fineground organic 100% whilemeal Pastry flour from Shippington Mill：100g 2/3
sugar：12g
salt：2g
vegetable oil：24g

filling
a head of garlic
green onion 1
unsalted butter：40g
salt：2g

Method

1. mix all dough ingredients and knead it into a dough, then rest for 20 minutes
2. after 20 minutes knead it for 1 minute
3. continue to ferment for 1.5-2 hours
4. cook garlic and green onion with butter on low heat for 5 minutes
5. shape the bread
6. final proof for 45-60 minutes
7. preheated oven, 205°C bake for 25 minutes