• Camembert rosemary bread wheel with honey walnuts

    Serves: 4 – 6
    Cooking Time: 2 hours

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 200°C.

    2

    Stir the flour, sugar and salt together.

    3

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

    4

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

    5

    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.

    6

    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.

    7

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

    8

    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.

    9

    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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