Spiced Blueberry and Orange Rye Wreath | Chef's Complements

Ingredients

• For the Pre-ferment:
• 380g organic bread flour
• 105g organic rye flour
• 1/2 tablespoon salt
• 1 tablespoon raw sugar
• 7g (1 sachet) dried instant yeast
• 400ml lukewarm water (28-30 degrees Celsius)
• For the bread dough:
• 1 quantity pre-ferment (see above)
• 7g instant dry yeast (1 sachet)
• 2 tablespoons raw sugar
• 3-4 teaspoons ground cardamon seeds
• 4 teaspoons coriander seeds
• 1/2 teaspoon freshly ground nutmeg
• Zest of one large orange
• 350ml lukewarm water
• 1 cup dried blueberries (if you can get hold of dried lingonberries, a mix of half-dried blueberries and half dried lingonberries is also very yummy)
• Juice of one orange
• To dust the proving basket:
• 100g plain flour
• 100g rice flour – mixed together
• Extra flour for dusting
• Equipment:
• Bakemaster Circle Proving Basket
• Bakemaster Dough Scoring Lame