Camembert rosemary bread wheel with honey walnuts

November 23, 2011 (Last Updated: January 11, 2019)

Camembert rosemary bread wheel with honey walnuts

Serves: 4 – 6
Cooking Time: 2 hours


  • 850g wholewheat bread flour
  • 15ml (1 tbsp) sugar
  • 15ml (1 tbsp) salt
  • 55g unsalted butter
  • 360ml milk, scalded
  • 240ml warm water
  • 7g active dried yeast
  • olive oil, for brushing
  • 30ml (2 tbsp) fresh rosemary, chopped
  • 250g Camembert wheel
  • 100g walnuts, toasted
  • 30ml (2 tbsp) honey



Preheat the oven to 200°C.


Stir the flour, sugar and salt together.


Stir the butter into the warm milk and allow to cool to room temperature.


Place the water in a bowl and add the yeast. Wait one minute before whisking and adding the cooled milk.


Stir in the flour mixture to form a rough dough. Knead the dough until perfectly smooth, either by hand or machine. Allow to rest for 10 minutes. Place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.


Knock the dough down by kneading it gently to push out the air. Break off a fist-size piece of dough and roll into a small circle. Wrap the dough around the sides of the Camembert and set aside.


Roll the rest of the dough out into a rectangle, brush with olive oil and sprinkle with chopped rosemary.


Roll the dough up into a sausage and then cut the sausage in half lengthways, leaving the top still attached. Twist the two pieces around each other and form into a circle around the Camembert, pressing the two ends together. Cover and leave to rise in a warm place until doubled in size.


Brush with olive oil and bake at 200°C until golden and firm, 30 – 40 minutes. The bread is ready when it makes a hollow sound when tapped on the bottom. Sprinkle walnuts on top, drizzle with honey and serve while still warm.

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