Spiced Blueberry & Orange Rye Wreath

• Main Ingredient: Bread Flour
• Prep Time: 8-12 hrs
• Cook Time: 30-35 mins
• Serves: 1 large wreath & 1 smaller loaf
• Recipe by: Bakemaster

Makes: 1 large bread wreath and 1 small loaf

If you’re looking for a showstopping homemade bread that’s perfect for sharing, this Spiced Blueberry & Orange Rye Bread Wreath is just the thing. Made using an overnight pre-ferment, this artisan-style loaf develops incredible flavour, a beautifully chewy texture, and an open crumb that’s well worth the extra time.

Sweet bursts of dried blueberries, fragrant orange zest, and warming spices combine with hearty rye flour to create a bread that’s equally at home on a festive table, cheese board, or weekend brunch spread. The recipe makes one impressive wreath alongside a smaller loaf, perfect for enjoying fresh from the oven while the main loaf is reserved for guests.

METHOD:

Prepare the Pre-Ferment (8-12 Hours Before Baking)

The pre-ferment is what gives this bread its wonderful depth of flavour and structure, so it’s worth planning ahead.

1. In a large bowl, whisk together the bread flour, rye flour, salt, sugar, and yeast.
2. Make a well in the centre and pour in the warm water. Mix with a spoon or spatula until all the flour is moistened.
3. Using a stand mixer fitted with a dough hook, knead on medium speed for about 6 minutes until smooth. The dough will be quite soft and sticky. Alternatively, knead by hand using a stretch-and-fold motion until smooth.
4. Transfer the dough to a lightly oiled bowl, cover, and leave at room temperature for 1 hour.
5. Gently deflate the dough, then refrigerate for 8-12 hours.

Soak the Fruit

At the same time, combine the dried blueberries and orange juice in a bowl. Cover and refrigerate overnight. Remove from the fridge about an hour before baking, so the fruit can return to room temperature.

The Next Day

Remove the pre-ferment from the refrigerator about an hour before mixing the final dough.

Toast the coriander seeds in a dry frying pan over medium heat until fragrant. Allow them to cool, then grind using a spice grinder or mortar and pestle. Freshly ground coriander provides a much brighter flavour than pre-ground, but either will work.

Make the Dough

1. Preheat the oven to 250°C.
2. In a large bowl, whisk together the bread flour, rye flour, salt, sugar, cardamom, ground coriander, nutmeg, orange zest, and yeast.
3. Make a well in the centre and add the pre-ferment, followed by the water.
4. Mix by hand until no dry flour remains. This helps prevent flour from flying everywhere once the mixer starts.
5. Knead with a stand mixer on medium speed for around 6 minutes, or knead by hand for approximately 8 minutes until the dough is smooth and elastic. It will remain fairly soft.

Transfer the dough to a lightly oiled bowl or container. Cover with a damp tea towel or plastic wrap and leave to rise in a warm place for 1-2 hours, or until doubled in size.

Meanwhile:

• Drain the soaked blueberries and pat them dry with paper towels.
• Dust a ring-shaped proving basket generously with a 50:50 mixture of plain flour and rice flour.
• Place a baking stone, heavy baking tray, or inverted oven tray in the centre of the oven to preheat.
• Position another rack above it with an empty roasting pan or baking tray ready for creating steam.

Shape the Bread Wreath

Once the dough has doubled:

1. Turn it out gently onto a lightly floured work surface.
2. Carefully knead in the drained blueberries until evenly distributed.
3. Divide the dough into six equal portions of approximately 250g each.
4. Shape each piece into a smooth ball by pulling the edges underneath and gently rolling it against the bench to create surface tension.
5. Shape any remaining dough into a small boule or batard.

Lightly dust each dough ball with flour and arrange them smooth side down around the prepared proving basket to form the wreath.

Cover and leave to prove for 30-60 minutes, until the dough has increased to roughly one and a half times its original size.

Bake

1. Place a large sheet of baking paper on a flat tray and lightly dust it with flour.
2. Carefully invert the wreath onto the baking paper.
3. Using a bread lame or sharp razor blade, score a shallow circle around the top of the wreath and make one vertical slash on the side of each dough ball.
4. Transfer the bread, still on the baking paper, onto the preheated baking stone or tray.
5. Immediately pour 1 cup of water into the hot tray above the bread to create steam. Close the oven door for a few seconds, then briefly reopen it and carefully add another cup of water to the base of the oven. Repeat once more if desired during the first few minutes of baking.
6. Bake at 250°C for 20 minutes.
7. Reduce the temperature to 230°C and continue baking for 10-15 minutes, until the crust is a deep golden brown and the loaf sounds hollow when tapped underneath.
8. Transfer to a wire rack and allow the bread to cool for at least 30 minutes before slicing.

Serving Suggestions

This fragrant rye bread is wonderful served slightly warm with plenty of butter. Its combination of citrus, spice, and blueberries pairs beautifully with both sweet and savoury toppings.

Try serving it with:

• Soft Brie or Camembert
• Creamy blue cheese
• Whipped honey butter
• Orange marmalade
• Toasted walnuts and fresh honey

Any leftovers make exceptional toast over the following few days.