Homemade bread for the holidays is a must – particularly when it takes the shape of a Christmas wreath!
The subtle sweetness of dried cranberries, the savory goodness and aromatic essence of toasted caraway seeds, and a hint of rough rye make this bread not only beautiful, but totally delicious!

Cranberry Caraway Rye Wreath

1 1/2 cups warm water
1 1/2 tsp. dry active yeast
1 1/2 tsp. sugar
1 1/2 tsp. sea salt
2 cups all purpose flour
1 1/2 cup rye flour
1 cup dried cranberries
2 tsp. toasted caraway seeds

Combine the warm water with the sugar, yeast, and salt, and allow the yeast to bloom for 10 minutes.
Transfer to a large bowl and add the two flours, mixing well. Stir in the cranberries and caraway and let sit, covered with a kitchen towel, in a warm area for two hours.

Preheat the oven to 450 degrees.

Divide the risen dough in half and form into two equal discs.
Using your fingers, push a hold through the center of each disc to form a ring.
Allow to sit on a parchment lined baking sheet for another 30 minutes, while the oven continues to heat.
Using kitchen shears, form 45 degree angle slits about 1 1/2″ inches apart on the ring, delicately pulling each piece between the slits to fan out into a wreath.

Bake for 20 minutes, or until golden brown.

Serve warm with butter.