How to Make an Einkorn Sourdough Herb and Cheese Wreath
The Einkorn Sourdough Herb and Cheese Wreath has been my favorite sharing bread this autumn. It’s fun, smells great in the oven and beautiful! Can I also say, it is MUCH more simple than I originally thought. Filling it with garlic powder and basil creates the most delicious scent while baking.
I once spotted sourdough bread shaped as a wreath and hoped beyond hope I could make something that beautiful. Surely it was beyond my understanding to make a wreath such as this! Turns out I can form a circle better than I thought. Actually that’s not completely true. My twisted circles were pretty pitiful but something beautiful happens when bread rises in the oven. Turns out a perfect circle is not needed. Don’t you dare think this is beyond you. I bet you can make an imperfect circle too!
Ingredients
1/2 Cup Active Sourdough Starter
1 Cup Whole Grain Einkorn Flour
3 Cups All-Purpose Einkorn Flour
1 Cup Warm Water (plus 1-3 Tablespoons extra if needed)
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1 teaspoon Dried Basil plus 1/2 teaspoon to sprinkle over the top when baking
1/4-1/2 Cup Grated Cheese ( I like to use a grass fed Monterey Jack but cheddar would be great too)
The Einkorn Flour Cheese and Herb Wreath Recipe
This is an overnight recipe which means it works while you sleep.
To Begin
The night before, in a large bowl, mix together all the ingredients except the cheese and the 1/2 teaspoon of basil to sprinkle over the top until just combined into a ball. The ball should be slightly sticky and hold it’s shape: not crumbly. If you’re having trouble getting all the extra flour incorporated, add the extra water one Tablespoon at a time. Let sit for 10-15 minutes.
On a floured surface, take out the ball of dough and fold about five times. This helps to invite air into the dough and creates a better rise as einkorn is a dense grain. See more on this HERE. Roll back into a ball, place in the bowl and cover with a damp cloth and let sit at room temperature for 10-12 hours.
How to Shape the Dough
The next day, take the dough out on a floured surface again. Fold five more times, then roll into a log 15 inches long. Begin to twist the dough corkscrew style until the whole log is a continuous twist. Curve the log until the ends meet and pinch the ends together. Feel free to retwist until the log is to your liking but remember: it doesn’t need to be perfect!
Bake the Dough
Transfer the wreath to a parchment lined baking sheet. Cover once again and let the dough rest for 1-2 more hours. Heat the oven to 425 degrees Fahrenheit 20 minutes before baking. After the dough has finished it’s second rise and the oven is warm, sprinkle the 1/2 teaspoon of basil over the top of the wreath. Now sprinkle cheese over the top, pressing it gently onto the dough to make it stay if needed. I like to grate my cheese directly onto the wreath. Bake uncovered for 20-25 minutes.
Bread is done when edges or lightly brown and cheese has baked onto crust of wreath. Transfer finished wreath to a cooling rack. Wait 30 minutes before slicing.
Einkorn Sourdough Herb and Cheese Wreath
A festive sourdough bread wreath with italian flavors and baked with cheese.
Instructions
- The night before, in a large bowl, mix together all the ingredients except the cheese and the 1/2 teaspoon of basil to sprinkle over the top until just combined into a ball. Let sit for 10-15 minutes.
- On a floured surface, take out the ball of dough and fold about five times. Roll back into a ball, place in the bowl and cover with a damp cloth and let sit at room temperature for 10-12 hours.
- The next day, take the dough out on a floured surface again. Fold five more times, then roll into a log 15 inches long. Begin to twist the dough corkscrew style until the whole log is a continuous twist. Curve the log until the ends meet and pinch the ends together. Feel free to retwist until the log is to your liking but remember: it doesn't need to be perfect!
- Transfer the wreath to a parchment lined baking sheet. Cover once again and let the dough rest for 1-2 more hours. Heat the oven to 425 degrees Fahrenheit 20 minutes before baking.
- After the dough has finished it's second rise and the oven is warm, sprinkle the 1/2 teaspoon of basil over the top of the wreath. Sprinkle cheese over the top, pressing it gently onto the dough to make it stay if needed. I like to just grate my cheese directly onto the wreath. Bake uncovered for 20-25 minutes.
Notes
Bread is done when edges or lightly brown and cheese has baked onto crust of wreath. Transfer finished wreath to a cooling rack. Wait 30 minutes before slicing.
Other Options
Feel free to use other herb combinations. Herbs de Province would be delicious as would THIS combination from All Recipes. Add in some crushed garlic and dried tomatoes for an even more fancy bread!
Other Posts You may Like
From Scratch Sourdough Einkorn Flour Croissant Recipe
Whole Wheat Einkorn Sourdough Pizza Dough Recipe
Does Einkorn Cause Inflammation? Gluten Free and Autoimmune Disorders
How to Make Einkorn Sourdough Garlic Herb Bread
Hope you enjoy this as much as we have!
From the Hilltop,
