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Bread wreath with rhubarb filling
45 m active | 3 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 243
  • Fat about 7g
  • Carbohydrates about 37g
  • Protein about 6g
This is needed
This is needed for 12 people
Rhubarb puree
  • 250 g rhubarb, cut into pieces
  • 80 g sugar
Yeast dough
  • 400 g light spelt flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl milk
  • 50 g hazelnuts, coarsely chopped
  • 50 g coconut flakes
  • 70 g icing sugar
  • For an ovenproof pan, covered with baking paper
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And that's how it's done
And that's how it's done
Rhubarb puree
Mix the rhubarb and sugar in a wide pan, bring to the boil, cover and cook for approx. 5 mins., puree, leave to cool. Set aside 2 tbsp.
Yeast dough
Mix the flour, sugar, salt and yeast in a bowl. Add the milk, knead for approx. 10 mins. to form a soft dough, cover and leave to rise for approx. 1½ hrs. until doubled in size.
Mix the rhubarb puree, hazelnuts and coconut flakes. On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 45 cm). Spread the filling on top, smooth down, leaving a border of approx. 1 cm all the way around. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, twist the strands with the cut sides facing up. Shape into a wreath, place in the cooking pot, cover with the lid.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 220°C. Remove the lid and cook for a further 5 mins. Remove from the oven, leave to cool on a rack.
Mix the icing sugar with the reserved rhubarb liquid, decorate the wreath with the icing.

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