There’s something magical about bread at the center of a holiday table. It’s humble, hearty, and deeply symbolic — especially when it’s shaped into a wreath and shared among loved ones. This week, I’m kicking off my Christmas recipe series with a sourdough showstopper that’s as nutritious as it is beautiful: the Cranberry Walnut Sourdough Wreath!
Why This Bread Works for Real Families
This recipe isn’t just festive — it’s built for real life. It uses whole grain flour, fermented starter, and pantry-stable mix-ins like dried cranberries and walnuts. That means it’s:
- Nutritious: Packed with fiber, healthy fats, and gut-friendly fermentation
- Sustainable: Uses shelf-stable ingredients and reduces packaging waste
- Affordable: Costs under $1.50 per serving, especially when bought in bulk
I shaped mine into a rustic wreath, brushed it with maple glaze, and tucked fresh rosemary sprigs into the folds. It’s the kind of bread that looks like it came from a bakery — but was made with love in your own kitchen.
Ingredient Notes
- Sourdough starter: I used my shelf-stable starter from the Roux Revival kits — it’s perfect for gifting and easy to revive.
- Flour: A mix of bread flour and whole wheat gives structure and depth.
- Cranberries & walnuts: Dried fruit adds sweetness, nuts add crunch and omega-3s.
- Maple glaze: Optional, but adds a warm holiday glow.
Serving Ideas
- Pair with whipped honey butter or cinnamon cream cheese
- Serve alongside roasted chicken or winter squash soup
- Wrap in parchment and twine for a heartfelt edible gift
Ingredients
For the dough:
- 500g bread flour (or 400g bread + 100g whole wheat)
- 100g active sourdough starter (fed and bubbly)
- 300g warm water
- 10g salt
- 75g dried cranberries
- 75g chopped walnuts
Optional glaze:
- 2 tbsp maple syrup
- 1 tbsp melted butter
- Pinch of cinnamon
Instructions
1. Mix the dough (Night Before)
In a large bowl, combine flour, starter, and water. Mix until shaggy. Let rest 30 minutes (autolyse). Add salt, cranberries, and walnuts. Knead gently until incorporated. Cover and let rise overnight at room temp (8–12 hours).
2. Shape the wreath (Morning)
Turn dough onto a floured surface. You have two options for shaping:
- Option A: Ring & Twist Method
Shape the dough into a thick log and connect the ends to form a ring. Use scissors to snip deep V cuts around the ring, then gently twist each segment outward to create a rustic, braided look. - Option B: Two-Strand Twist Method
Divide the dough into two equal strands. Twist them together loosely, then curl into a ring and pinch the ends to seal. This method is simpler and gives a soft, elegant finish.
3. Final proof
Cover with a damp towel and let rise for 1–2 hours, until slightly puffy.
4. Bake
Preheat oven to 450°F (230°C). Bake for 25–30 minutes until golden brown and hollow-sounding. Optional: brush with maple glaze during last 5 minutes.
5. Cool & style
Let cool completely. Tuck rosemary sprigs into the folds. Wrap with twine or linen ribbon for gifting.
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