This Seeded Wreath Bread with Camembert is great for sharing at lunch, the bread was made yesterday evening and the Camembert added today into the middle of the bread and warmed for around 10 minutes. Home-made warm bread and oozing melted soft cheese, perfect for a light lunch!
Seeded Wreath Bread with Camembert
Prep Time: 25 minutes plus 1 hour 15 minutes for proving
Baking Time: 25 minutes
Serves 4-6 generously (but you may need more cheese!)
50ml warm water
10g dried yeast
500g strong white bread flour
10g salt
35g unsalted butter, melted
1 Camembert round - 250g size
1 medium organic egg, lightly beaten for egg wash
1 tablespoon golden flaxseeds
1 tablespoon sesame seeds
Seeded Wreath Bread with Camembert
Ingredients
- 50 ml warm water
- 10 g dried yeast
- 500 g strong white bread flour
- 10 g salt
- 35 g unsalted butter, melted
- 1 Camembert round - 250g size
- 1 medium organic egg, lightly beaten for egg wash
- 1 tablespoon golden flaxseeds
- 1 tablespoon sesame seeds
Instructions
- Heat your oven to 200C, 
180C fan, 400F, gas 6.Place the flour and salt into a large mixing bowl and make a well in the centre.
- In a separate bowl mix the yeast and warm water together.
- Add the yeast and the melted butter to the flour. Take 150ml of warm water to the flour. Mix together until you have a soft dough, adding as much water as you need. Â
- Knead the dough on a lightly floured surface for 5 to 10 minutes until it is smooth and elastic. Place in an oiled bowl, covered loosely with a damp tea towel Leave to rise in a warm place for 45 minutes to 1 hour or until it has doubled in size. Â
- Tip the dough on to a lightly floured work surface and knead, divide into three equal pieces, then roll each into a sausage shape about 60cm (23½in) long. Press them together at one end then plait the dough (like you would hair!) Place 
on an oiled baking sheet and join the ends to create a wreath shape around the empty wooden camembert cheese box. Cover loosely with the damp tea towel and leave 
to prove for 15 to 20 minutes.
- Brush the loaf with the beaten egg, sprinkle over the seeds and bake for 
25 minutes.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Honest Mum
Oh wow, this looks delicious and so elaborate with the Camembert in the centre, love it! Thanks for linking up to #tastytuesdays
nutritiousdeliciousness
Thanks it was delicious!
Julie's Family Kitchen
Looks absolutely delicious, perfect for sharing with friends and family.
Nayna Kanabar
This bread looks lovely.Thanks for sending it to Lets cook party food for christmas.
Alison
This looks gorgeous. I will have to try making bread again, never was much good at it
Emily @amummytoo
Goodness me this looks so, so good. I want to reach in and dip a piece. *drool* Thanks so much for linking up with #recipeoftheweek. I've Pinned and am about to tweet this recipe and there's a new linky live now - hope you join in 🙂