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.