1 hour 30 minutes

For 10 mini-breads:
multigrain organic manitoba flour, 3 cups + 3 tablespoons
organic whole wheat flour, 1 cup
fine sea salt, 2 teaspoons
soft light brown sugar, 1/2 teaspoon
organic dry yeast, 1 teaspoon
milk, 1 cup
butter, 1,7 oz – cut into small pieces
egg, 1
vegetable oil

For the garlic dressing:
butter, 1,4 oz
garlic, 1 clove – thinly sliced
thyme, few sprigs


Heat milk and when lukewarm pour in yeast and sugar, stir and let stand for a few minutes.
Put flours and salt in a bowl and stir well.
Add butter and incorporate it to the flour mixture, using your fingertips, until it looks like bread crumbs.
Make a well in its center and add both milk and egg. Stir using a wooden spoon and then move the dough on a floured working surface.
Knead the dough for about 10 minutes, adding a little more flour if it gets too sticky. Put the dough in a greased bowl and let leaven for about 1 ½ hours. Melt 30 g of butter in a pan, add sliced garlic and thyme leaves. Cook on low heat for a few minutes so that the garlic infuses the butter.
Make the braids by kneading the dough for a moment, then divide it into 90 grams pieces and shape them into balls. Take one piece of dough and roll it with your hands making a thin stripe, 50 cm long.
Brush with a little infused butter then proceed to make the braids in the following way:
1.Take the left end and put it over the dough on the right side to form loop,
2. Take the right end, pass it over the left end and inside the loop,
3. Take the loop at the top end and twist it as shown in the photo,
4. Insert the end that is now located in the bottom left inside the loop then fold both ends under the braid.
Place your braid on a baking tray covered with parchment paper. Make the other braids.
Brush all the braids with the melted butter leftand let rise for another 30-40 minutes.
Meanwhile, heat the oven to 220°C.
Bake for about 15-20 minutes till your rolls are golden on top. Put
10g of butter in the pan with the garlic and thyme then melt. As soon as the braids are
cooked brush them with the butter.
Allow to cool on a grid before serving.

Thanks to: Il Deborino