Wheat braid with sun-dried tomatoes, basil, cilantro, dill, wild garlic and green onions in the oven

Category: Yeast bread

Ingredients
Wheat flour (general purpose)	750 g
Water	400 g
Salt	2 tsp
Sugar	2 tsp
Olive oil from sun-dried tomatoes	2 tbsp. l
Sun-dried tomatoes	180 g
Basil red (leaves)	80 gr.
Dill	100 g
Cilantro	60 gr.
Green onions (feathers)	100 g
Dry yeast ("Saf - moment", red)	1.5 tsp.
Ramson	50 - 60 gr.

Cooking method

1. Dissolve salt and sugar in water heated to 35 - 40 degrees
2. Pour the water into the bucket of the bread machine.
3. Add olive oil.
4. Sift flour and add to the bucket.
5. Make a well in the flour and add the yeast.
6. Install the program on the bread maker:
- intermittent mixing N 1 - 3 min.
- kneading N 2 - 27 min.
- raising the dough - 25 min.
- kneading N 3 - 10 seconds.
- raising the dough - 60 min.
7. Turn on the bread maker.
8. Go through all the herbs, wash them and dry them from moisture.
9. Finely chop the onion, 50% dill and wild garlic.
10. At the signal of the bread machine, add chopped onions, wild garlic and dill.
11. Put the sun-dried tomatoes in a strainer and let the oil drain well, cut into 2 - 3 pieces.
12. Remove the dough onto a floured surface, knead well (if the dough is thin, add flour) and divide into 2 equal parts.
13. Roll one piece into a layer about 1.5 - 2 cm thick.
14. Spread 50% sun-dried tomatoes, cilantro, remaining dill and basil on the rolled dough.
15. Wrap everything in a roll, pinch the edges well and stretch the roll with your hands to a length of about 60 - 70 cm.
16. Sprinkle with flour, fold in half and then twist gently into a pigtail.
17. Transfer the pigtail to a baking sheet.
18. Do a similar procedure with the second part of the dough and filling.
19. Cover with a linen towel and allow to increase in volume by about 2 times (about 40 - 45 min.).
Baking:
1. Preheat the oven with the second baking sheet to a temperature of 230 - 250 degrees (the bottom and the grill are turned on at the same time). Heat 1/2 cup water to a boil. Put a baking sheet with pigtails in the oven on the bottom shelf and pouring boiling water onto a second preheated baking sheet, bake with steam for 10 - 12 minutes.
2. Remove the baking sheet with water, reduce the temperature to 220 degrees and bake for 15 minutes.
3. Move the baking sheet up and bake, about 5 minutes, under the grill (until golden brown)
4. Remove the bread from the oven and, cover with a linen towel, cool.
Some recommendations:
1. The amount of water can be reduced if the flour is wet and the onion is very juicy. But it is better to control the kolobok during the kneading period - it should be classic in consistency (together with herbs).
2. If there is no wild garlic, and someone does not like it or cilantro, then they can be excluded from the recipe.
BON APPETIT!