1

Predough: Bring the water to the boil and while still boiling stir the water into the flour, continuing to stir until the mixture is compact and smooth. Allow the predough to cool, cover the bowl and place in the refrigerator overnight.

2

Dough: Mix together the salt and the flour, form a depression in the flour. Add the crumbled yeast, diced bacon, cranberries, milk and the pieces plucked from the predough and briefly knead all the ingredients to form a wet, smooth dough. Cover the mixing bowl and place in the refrigerator for 4 to 6 hours until it has risen to twice the original volume. Punch down the dough several times during this period.

3

Forming: Roll out the dough on a lightly floured surface until it is approximately 1 cm thick. Cut out the stars and lay them on the baking tray lined with baking paper to form a wreath. Allow to rise again for 5-10 minutes.

4

Preheat the oven to 200°C.

5

Bake the Christmas wreath in middle of the preheated oven for 20-25 minutes. Remove the baking tray from the oven, allow the wreath to cool, decorate the wreath using a looped band or as desired and serve either lukewarm or cold.

Source:

IG Dinkel, Judith Gmür-Stalder