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Whole Wheat Fruited Holiday Wreath Loaf

December 4, 2018

Panhandle Milling  Whole Wheat Flour is fresh and delicious. Couple that flavor with the traditional fruit and spices of the holiday season and a touch of sweetness, and you have the perfect bread to serve on the most festive and wonderful of gatherings. It uses some classic fruitcake fruits, without being dense and overpowering. We think you'll agree, it is great for bread! The dough is ready to bake in under 2 hours, making it ideal as a quicker yeast bread recipe. Note that you may make the dough ahead of time and keep it in the cooler up to 5 days before forming into a loaf, proofing and baking the final loaf. 

 

Whole Wheat Fruited Holiday Wreath Loaf 

 

2 cups Filtered water
¼ cup Olive Oil, lemon infused 
½ cup Honey or Molasses
2 Tbsp. Vanilla
1 Tbsp. Rum Flavoring
2 Tbsp. Orange zest, minced
1 Tbsp. Ginger, fresh grated
2 tsp Sea Salt

6-7 cups Panhandle Milling Whole Wheat Flour
1 Tbsp. Cinnamon, ground
1 Tbsp. Active Dry Yeast
1 cup Currants, dried
½ cup Fruitcake mixed fruit, chopped fine
½ cup Candied Cherries (about 12)

 

Directions: 

Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, cinnamon and vital wheat gluten*. Measure water, oil, honey, vanilla, rum flavor, ginger, orange zest and ginger into a 4-quart mixer fitted with the dough hook. Add the yeast using only half the flour and adding yeast last.  Mix gently on speed 1 until the flour is moistened. Continue mixing on speed 2, adding flour until the dough comes away from the sides and bottom of the bowl. Knead 4-5 minutes. In the last one minute of mixing, add the currants and fruitcake mixed fruit. At the end of mixing add Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to rise about 1 hour ( at 70 degrees).  Deflate dough. Form into a round ball and push a hole through the center, forming into a wreath.  Place the wreath on a greased 14-inch round baking stone.  Allow to rise, uncovered about 45 minutes to an hour. 

 

Just before baking, cut 12 one-inch niche on the top of the loaf and insert a candied cherry in each hole.  Wash and sanitize hands and work surfaces again.

 

Preheat oven to 350° F. Bake for 35-40 minutes or until at least 190° internal temperature. Cool. Frost or decorate if desired. Our chef does this ornate edible dough painting technique that we adore!