This beautiful bread wreath makes for an impressive touch to any table, and is much easier than it looks. It also happens to be delicious and wholesome, full of good things like buttermilk, honey, and butter.
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm buttermilk (110°F to 115°F)
- 1/2 cup butter, melted
- 1/3 cup honey
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cup all-purpose flour + about 1/2 cup for kneading
- 1 cup butter, softened
- 1/2 cup honey
- fleur de sel or sea salt
- In a large bowl, dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in all-purpose flour to form a soft dough (if it is looking too soft to knead, add more flour).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface and stretch the dough into a ring. Place the ring on a parchment paper lined baking sheet. Let rest for about 30 minutes while you preheat the oven to 450°F.
- Right before baking, sprinkle the dough with flour. Using kitchen scissors, snip the wreath at a sharp angle, almost to the bottom of the ring to form points. The points should still be connected to the ring since you’re not cutting clean through. Now lay the points out so that they are fanned out a bit.
- Bake for 20-25 minutes or until golden brown. Remove to a wire rack to cool.
- Mix the butter and honey until smooth. Place in a ramekin or serving bowl and sprinkle with fleur de sel. Watch people swoon as they slather it on their warm bread and inhale.
Recipe Source: LickMySpoon.com.
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