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.
- 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.
- 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*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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