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Roquefort and Walnut Bread

Rich Roquefort cheese makes this a delicious bread to have with soup, or a cup of coffee.
Course Side Dish
Keyword Bread, Cheese

Ingredients

  • 1 pound white bread flour
  • 2 ounces rye flour
  • 2 teaspoons salt
  • 2 1/4 teaspoons teaspoons fast acting yeast one package
  • 1 1/2 cups water
  • 1/2 pound Roquefort cheese cut into 1/2 inch cubes
  • 1/2 pound walnuts coarsely chopped
  • 1 egg beaten with 1/2 teaspoon water

Instructions

  • Using a large bowl, mix the white and rye flour.  Add the salt and yeast and 1 cup of the water and mix it into the flour.  Add water as needed to make a soft dough.
  • Flour your work surface and hands, then knead the dough for 10 minutes. 
  • Add the coarsely chopped walnuts into the dough and knead until the walnuts are evenly distributed into the dough.
  • Oil a large bowl lightly with olive oil, put the dough into it and cover with plastic wrap. 
  • Let the dough rise for 2 hours. It should at least double in size.
  • Flour your work surface and hands, then turn the dough out onto your work surface.  Knock the dough back and knead lightly for a couple of minutes.  Then divide the dough into 4 equally sized pieces.
  • Flatten each of the 4 pieces into rectangles, about 3 inches by 8 inches.
  • Put 1/4 of the Roquefort cheese along the long edge of each of the four rectangles.  Starting with the edge that has the cheese, roll up each of the rectangles kind of like a swiss roll.  Keep rolling under your hands to tighten the rolls up into a 'sausage' about 10 inches long.
  • Lightly grease an 8 inch spring-clip cake tin with olive oil.
  • Coil each dough 'sausage' into a spiral.  Place each spiral into the greased cake tin, one in each of 4 quadrants of the tin.
  • Cover the tin with plastic wrap and let it rise for an hour.
  • Preheat your oven to 425 ºF, remove the plastic wrap from the cake tin.
  • Mix the egg with about 1/2 teaspoon of water to make an egg wash.  Brush the top of the loaf with the egg wash.
  • Bake for about 45 minutes, maybe a tad bit longer.  Cool in the tin for 10 or 15 minutes, the remove the bread from the tin and cool on a wire rack.