Buttermilk Bread Wreath
The juicy wreath contains little fat and is the healthier version of this popular cake thanks to the wholemeal flour. With folic acid, pantothenic acid and biotin, yeast provides beauty vitamins for skin, hair and nails. The mix of vitamins B1, B2, B6 and niacin in the natural raising agent ensures a smooth metabolism, supports muscles and nerves.
Tip: To rise, place the dough near a warm radiator or in the oven at 50 °C, while keeping the door open with a teaspoon as wide as your hand. A loosely laid tea towel protects the yeast dough from draughts and stores heat.
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 114 mg | (3 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 27 mg |
Ingredients
- Ingredients
- 11 ozs Pastry flour
- 7 ozs Whole wheat flour
- 1 cake fresh Yeast (42 grams)
- 1 lemon
- 1 Organic orange
- 1 cup Buttermilk (room temperature)
- 2 eggs
- 4 ozs sugar
- 1 pinch Vanilla sugar
- 5 Tbsps Canola oil
- 1 pinch salt
- Canola oil (for the pan)
- Pastry flour (for the pan)
- 1 Vanilla bean
- 5 Tbsps Apple syrup
- 2 Tbsps powdered sugar
Preparation steps
Mix pastry flour and wheat flour in a bowl. Add yeast and crumble with fingers.
Rinse lemon and orange in hot water, wipe dry and finely grate zest from half of each fruit. Squeeze juice from both fruits into a separate bowl.
Add 1 tablespoon lemon and orange juice to the flour-yeast mixture along with buttermilk, eggs, sugar and vanilla sugar.
Beat with a hand mixer to form a soft dough. Add oil and salt and further knead until the dough pulls away from the bowl.
Cover and let rise in a warm spot until doubled in bulk, about 40 minutes. Stir briefly with a wooden spoon.
Grease a springform pan with a wreath insert (26 cm diameter) (approximately 10 inches in diameter) with a little oil and sprinkle with a little flour, tapping out excess. Fit dough into pan, cover and let rise for 30 minutes.
Moisten surface of dough witih a little lukewarm water. Bake cake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 30-40 minutes.
Meanwhile, halve vanilla bean lengthwise and scrape out seeds with the back of a knife.
Boil the vanilla seeds with the orange and lemon juice and the grated zest briefly in a small pot. Stir in apple juice.
Pass mixture through a fine sieve into a small bowl.
Remove pan from oven, prick bread several times with a wooden skewer and soak it with the citrus mixture.
Remove wreath from the mold and let cool on a coling rack. Dust with powdered sugar just before serving.