Cherry Radish Top Twisted Bread Wreath with Cranberries

Don't throw out your radish leaves! They re not only edible and delicious, also very nutritious. Very rich in vitamins, minerals and fiber. Besides making pestos, smoothies, or soups, you can puree them and add it to the dough that results in a lovely bread with a vibrant, green texture. It is a brillant way to sneak leafy greens into your kids' diet. I am using cranberry jam and craisins for the filling, but if you prefer a savoury version, a red pesto with extra portion of Parmesan would be a nice substitute here.

1 Big handful of radish leaves, rinsed well, dried, chopped
80 ml Almond milk
1/3 tsp Salt
50 g Butter, melted
1 Large egg
350 g Spelt bread flour
3 tbsp Sugar
7 g Active dry yeast
150 g Cranberry jam
50 g Dried cranberries, chopped

Place chopped radish tops in a blender. Add in almond milk, and salt and process until well blended.
Measure 200 ml of milk-radish greens mixture and pour into the bowl of your stand mixer fitted with the dough hook. Stir in melted butter and egg until combined.
Add spelt flour, sugar and active dry yeast. Mix at slow speed until everything comes together. Increase the speed and knead until smooth and elastic, about 7 minutes.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
Roll the dough on a lightly floured surface into a 45x30cm rectangle. Spread the cranberry jam over dough, leaving 1cm border around edges. Sprinkle the chopped cranberries over and tightly roll up dough from the long side in jelly roll fashion.
Use a sharp knife to cut the log, seam side up, lengthwise in half. Tightly weave the two pieces together, leaving the cut sides exposed. Form into a wreath, firmly pinching two ends together. Gently tranfer the wreath into a springform pan or a parchment-lined baking tray. Cover with a damp kitchen towel and let rise until doubled, 1-2 hours.
Preheat the oven to 180C/350F. Bake the bread in the center of the oven until golden brown, about 35 minutes. Cool slightly. Dust with icing sugar before serving.

44 comments:

Tanza Erlambang 10/6/20 05:24: cherry is expensive in my place, affordable in certain season only....
bread with cherry and cranberry must be delicious for me.

Thank you for sharing recipe.
Iwona 10/6/20 06:56: It looks so delicious :) Great recipe :)
Evi Erlinda 10/6/20 07:03: It is a very savory bread!
Yum!
rodzinatestuje 10/6/20 09:08: Już na sam wygląd kusi! Mega apetyczny i przy tym oryginalny. Muszę wypróbować! :)
Nancy Chan 10/6/20 11:42: Beautiful twisted bread. I am sure it tastes delicious. Have a great day.
Whats Cookin Italian Style Cuisine 10/6/20 12:19: wow thats a work of art my dear!
Shashi 10/6/20 14:52: Wow Angie! This is such a gorgeous bake! Almost too pretty to eat! Almost!
Kitchen Riffs 10/6/20 15:24: I've had plenty of radish leaves in salad, but never in baked goods. Wow, the color of this bread is fantastic! Very creative -- thanks.
Jeff the Chef 10/6/20 16:37: What a gorgeous loaf! And it sounds so delicious. You're a pretty amazing baker!
Pam 10/6/20 17:13: What a BEAUTY!!!
Anonymous 10/6/20 20:35: This is beautiful, Angie! The radish leaves add such a pretty color and I bet they add just a bit of peppery flavor. So good!
fimere 10/6/20 21:08: superbe elle est au top
bonne soirée
Juliana 10/6/20 23:17: Wow, what a great use for the radish leaves...loving the color of this bread Angie...thanks for the idea.
Have a great rest of the week!
Marcellina 11/6/20 00:36: Just this morning my husband said the radishes in the garden are ready and need to be picked. Who would have thought I'd find a recipe for the leaves - I didn't even know we could eat them. Thanks for the recipe, Angie - perfect timing!
Natalia 11/6/20 09:35: Wow, it is formed to prefection! It looks spectacular ☺
Happy Retiree's Kitchen 11/6/20 13:43: This looks delicious and so professional. Thanks for sharing, Pauline
Martyna 11/6/20 21:03: This must by very delicious :)
Ashley@CookNourishBliss 12/6/20 14:51: How pretty is this????
Rumbling Tummy 13/6/20 02:07: Here, they usually chopped them off. Love the colour combination too.
P-and-P 13/6/20 09:24: It looks great. :)

P&P style ♡ ☯ ☮ --- DIY --- fashion --- and more --- ☮ ☯ ♡
Dahn @savorthebest 13/6/20 15:13: sometimes I add baby radish tops to my salad but I never thought of using them like this. Great idea
SavoringTime in the Kitchen 13/6/20 20:23: Beautiful bread, Angie! I just love the swirls. I've only eaten radish leaves once...they were part of a roasted radish recipe. The grocery store radish leaves aren't the best here :(
Gemma 13/6/20 20:59: What a delicious sounding bread! I am a big fan of cranberries all year round, so this bread recipe is right up my street xo
2pots2cook 14/6/20 12:36: So pinning and sharing ...
Liz That Skinny Chick Can Bake 14/6/20 22:35: Twisted and braided breads are my favorite!! They're so beauiful along with being fun to eat. This is stunning, Angie!
Cheyanne @ No Spoon Necessary 15/6/20 02:21: This twisted bread is so so pretty!!!! And the flavors sound outstanding!! A must make for sure!
Valentina 15/6/20 03:10: So resourceful. I so love when there's a use for every part of a vegetable, and this one is fantastic. I'm totally impressed every time I see one of your newest creations. :-) ~Valentina
Anca 15/6/20 11:27: This looks delicious, so well risen, and those cherries on top are delightful.
Amy (Savory Moments) 15/6/20 13:37: Sooooo pretty!!! I love that you used radish leaves here -- such a great idea!
The-FoodTrotter 15/6/20 17:51: What an unexpected recipe! I didn't imagine the "radish top" turning that beautiful into your bread wreath :)
Pattie @ Olla-Podrida 15/6/20 21:26: Angie, this is BEAUTIFUL! I am so glad to have seen this today because I just planted lots of radishes! Now, thanks to you, I know to keep the leaves. I had no idea.
Let's Curry 15/6/20 21:31: Such an interesting recipe. Your bread wreath is a real treat Angie, how smart it is to use the otherwise to-be-discarded radish leaves into baking a bread.
foodtravelandwine 15/6/20 21:58: This bread is not only creative, but also delicious....a must try!!........Abrazotes, Marcela
lisa is cooking 15/6/20 22:05: What a great use of radish tops! The give the bread such a pretty color, and the twisted top is gorgeous.
Raymund 15/6/20 23:58: At first I thought it was matcha, never would have thought that colour came from radish leaves, nice post
Roz | La Bella Vita Cucina 16/6/20 01:18: Mmmmm, it's so nice to read a great recipe for cranberries during summertime. I freeze lots of cranberries when they come out in the fall so that I can use them year-round. What beautiful braiding, Angie!
Nammi 16/6/20 03:10: wow, thats so cool, would never had realised this is made of radish tops. At first I thought maybe u used matcha. really curious about the taste. Hope things are ok over there.
tigerfish 17/6/20 00:19: This "twisted bread" reminded me of how I recently "re-purposed" leftover store-bought bread into some other bakes. Will "show" you when it's posted;p Of course, your homemade twisted bread requires much more skill and creativity. Oh, I steam those precious radish leaves esp those from fresh radishes where the leaves are not limp or wilted. Good use of the leaves in your forever-creative bakes; and I love that last image - "snowing" sugar dust :p
Izaa 18/6/20 08:36: it has great color
Noob Cook 19/6/20 14:33: I love bakes like this which is perfect for any season and even the year-end festivities. I love the touch of healthy greens in your bread.
Gloria Baker 19/6/20 17:34: This looks wonderful and beauty ANgie!! love it
mjskit 20/6/20 01:43: What a lovely bread!!! Thanks for the idea of using the radish greens. I usually compost them.
Rafeeda AR 23/6/20 07:57: The radish leaves have given a beautiful green hue to the bread. I am not a fan of cherry but when it is baked into a bread, it would taste really good... Lovely bake...
grace 27/6/20 18:35: i'm cringing thinking of all the radish leaves i've composted! will definitely try them now!
gorgeous and unique bread, angie!