Name: Bread wreath
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cup plain flour; 1 cup wholemeal plain flour; 2 7 g sachets dried yeast; 2 teaspoon sugar; 1 teaspoon salt; 2 tablespoon olive oil; olive oil cooking spray; 2 teaspoon sesame seeds; ribbon, to decorate

Ingredients

2 cup plain flour

1 cup wholemeal plain flour

2 7 g sachets dried yeast

2 teaspoon sugar

1 teaspoon salt

2 tablespoon olive oil

olive oil cooking spray

2 teaspoon sesame seeds

ribbon, to decorate

Method

1.Combine flours, yeast, sugar and salt in a large bowl. Make a well at centre; add 1 1/4 cups lukewarm water and the olive oil. Mix to combine; turn out onto a lightly floured surface.

2.Knead dough for 10 minutes or until smooth and elastic. Piece dough in a clean bowl; cover with plastic food wrap, then a tea-towel. Place bowl in a warm, draught-free area for 1 hour or until dough doubles in size.

3.Punch down dough and knead for a few minutes until smooth. Cut dough into 2 equal pieces. Roll each piece into a 70cm length. Twist the 2 lengths together and shape into a wreath.

4.Gently place wreath on a lightly greased, large baking tray. Pinch ends together to secure. Using kitchen scissors, cut the smooth sections of the wreath with about 3 small snips (this will add texture and crunch to the finished bread).

5.Preheat oven to 220°C/200°C fan forced. Spray bread with oil; sprinkle with sesame seeds. Cover with plastic food wrap; set aside in a warm, draught-free area for 30 minutes or until bread doubles in size.

6.Bake for 10 minutes. Reduce oven temperature to 180°C/160°C fan forced. Bake for 10 minutes more or until wreath sounds hollow when tapped. Remove from oven. Cool. Serve tied with a ribbon.

Try making mini wreaths to use as decorations for the Christmas tree or place settings.
Note

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