Post by Deleted on Nov 5, 2014 18:39:19 GMT 1
450g strong white bread flour, plus extra for dustin
50g rye flour
10g salt
8g fast-action dried yeast
200g walnuts, chopped
200gRoquefort, cut into 2cm/¾in cubes
1 egg, beaten for egg wash
1.Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other.
2.Add 250ml water and mix with the fingers of one hand. Add up to 100ml more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough.
3.Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size.
4.Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces.
5.Flatten each piece of dough into a 15x8cm rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll.
6.Using your hands, roll the dough into a 25cm sausage shape. Repeat with the remaining dough.
7.Lightly oil a 20cm springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour.
8.Preheat the oven to 220C/200C(fan)/Gas 8.
9.Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.
Enjoy
