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Roquefort and Walnut Loaf
A savory rye and white bread dough filled with walnuts and spirals of tangy Roquefort cheese.
Baking
Vegetarian
Cheese
Bread
Walnuts
Estimated Nutrition
Calories
402.2
kcal / serving
4022 kcal total
Carbs
42.3
g
per serving
422.8 g total
Fat
20.6
g
per serving
206.4 g total
Protein
11.9
g
per serving
118.5 g total
Cook Time
50
minutes
Serves
10
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
8
g
Fast-Action Dried Yeast
Dairy
200
g
Roquefort
Cut into 2cm cubes
1
piece
Egg
Beaten for egg wash
GrainsCereals
450
g
Strong White Bread Flour
Plus extra for dusting
50
g
Rye Flour
NutsSeeds
10
g
Salt
200
g
Walnuts
Chopped
Method
1
Mix the flours in a mixer bowl, placing salt on one side and yeast on the other.
2
Add 250ml water and gradually add up to 100ml more to form a soft dough.
3
Knead the dough for 10 minutes on medium speed until smooth.
4
Incorporate the chopped walnuts and let the dough rise until doubled in size, about 2 hours.
5
Knock back the dough and divide it into four equal pieces on a floured surface.
6
Flatten each piece into a 15x8cm rectangle.
7
Place Roquefort along the edge, roll up, and elongate into a 25cm sausage shape.
8
Coil each sausage into a spiral and place into a 20cm oiled springform tin.
9
Cover and prove for one hour, then preheat the oven to 220°C.
10
Brush with egg wash and bake for 50 minutes.
11
Cool for 10 minutes in the tin before transferring to a wire rack.