Wholemeal Advent wreath

Name: Wholemeal Advent wreath
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 500 g Wheat flour (Type 1050); 1/2 cube (20 g) Yeast; 1/4 l Milk; 75 g Butter or margarine; 3 TABLESPOONS Honey; 1/2 TEASPOON Salt; 1 knife tip ground cinnamon, nutmeg and cloves; 40 g crunchy oats; 20 g Sesame seeds; 20 g Poppy; 50 g peeled almonds; 25 g Pistachio kernels; 150 g Honey marzipan (available in health food shops); 1-2 TABLESPOONS Beetroot juice; 1 little box Saffron powder; 7-10 Tbsp Flour; baking paper; 1 (approx. 8 cm Ø) empty can

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

500 g Wheat flour (Type 1050)
1/2 cube (20 g) Yeast
1/4 l Milk
75 g Butter or margarine
3 TABLESPOONS Honey
1/2 TEASPOON Salt
1 knife tip ground cinnamon, nutmeg and cloves
40 g crunchy oats
20 g Sesame seeds
20 g Poppy
50 g peeled almonds
25 g Pistachio kernels
150 g Honey marzipan (available in health food shops)
1-2 TABLESPOONS Beetroot juice
1 little box Saffron powder
7-10 Tbsp Flour
baking paper
1 (approx. 8 cm Ø) empty can

Directions

1
Mix flour and yeast in a bowl. Warm the milk lukewarm and let the fat melt in it. Add to the flour mixture together with 1 tablespoon honey, salt, cinnamon, nutmeg and cloves.
2
Then work everything into a smooth dough with the dough hooks of the hand mixer. Knead briefly and form into a ball. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile, lightly toast 20 g oat flakes and 10 g each of sesame and poppy seeds in a dry pan.
3
(The seeds thus develop more aroma later in the dough) Roll out the yeast dough on a lightly floured work surface. Spread the oatmeal-sesame-seed-poppy seed mixture on it and press it in. Knead well again.
4
Put back a small piece of dough to make the 4-star candleholders. Form the rest of the dough into a 40 cm long roll. Brush the ends with some milk and press them firmly together to form a wreath.
5
Roll out the smaller amount of dough and cut out 4 stars. Place all the dough pieces on a baking tray lined with baking paper. Grease a tin from the outside and place it in the middle of the rim so that the opening is well preserved.
6
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Remove the stars after only 5 minutes. Let the wreath cool down on a cake rack. Glaze the wreath and the four stars with some honey.
7
Then sprinkle with oatmeal, sesame and poppy seeds, press on a little. Halve 12 almonds lengthwise and stick them on the star tips. Grind the remaining almonds and pistachios separately very finely. Knead 2/3 of the honey marzipan with the almonds and colour red with the juice.
8
Colour a small part green with pistachios and yellow with saffron. From the red marzipan form 4 candles of about 4 cm height and about 2 cm Ø. From the rest form red "berries". From the yellow marzipan form the "flames" and cut out hearts and moons.
9
Roll out the green marzipan between the foil and cut out 8 "leaves", carve the leaf veins. Fasten Advent decoration with honey on the wreath. Results in about 20 pieces.