Camembert rosemary bread wheel with honey walnuts
- 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.