Bread and Better

Bread and Better

Tuesday, 5 January 2016

Blue Cheese and Walnut Plaits



Makes 8 rolls.

The idea for these rolls were stolen, in part, from my friend Jonny, who had found a delicious recipe online for stilton and walnut soda bread. I thought that putting those flavours into a roll would make for a more portable alternative, something you could enjoy with a lunchtime soup or salad. These rolls would also work really well with a casserole or served alongside a stew.


For the rolls:
350g spelt flour
7g dried yeast
1 teaspoon salt
1 tablespoon rapeseed oil
200g water

For the filling:

80g blue cheese of your choice
80g walnuts (pieces or halves will do)


Rub the yeast into the flour and then add the salt to the opposite side of the bowl.
Add the oil and the water and then bring together to form a smooth dough (adding more water if it feels a little dry).
Knead for around 5 minutes (spelt flour doesn't need as much kneading as strong wheat flour) until the dough is smooth and elastic.
Place back in the bowl, cover (with cling-film or a tea-towel) and leave to rise for about an hour or until it has doubled in size.
When the dough has risen, place onto an oiled surface and cut into 8 equal pieces.
Cut each of the 8 pieces into 3. Roll the 3 pieces into strands.
Flatten each of the strands a little and then add some of the filling down the middle of each one (breaking the walnuts up a little mote if needed).
Fold the strands in half width ways, to enclose the filling.
Take the three strands so they are next to each other and pinch them all together at one end.
Plait the strands together, tucking the end in when you have finished. Repeat with the other rolls.
Place the plaited rolls on to a baking tray and cover.
Leave to rise for around 30 minutes, or until they have noticeably puffed up. Pre-heat the oven to 200 degrees C.
Bake the rolls for around 15 minutes, or until they have turned a nice golden colour.
Serve warm.

These rolls are also great the next day- reheated in a 200 degree C oven for 6 minutes.

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