Bread and Better

Bread and Better

Thursday, 12 May 2016

White Rye, Camembert and Raisin Loaf

I love the combination of fruit and cheese, whether it be grapes with your brie, or a slice of fruit cake served with some crumbly Lancashire. I have wanted to use these complimenting ingredients in my breads for a while, and I had some Camembert that was stinking out my fridge, so I thought I'd give it a go. This loaf is best served warm, alongside a simple summer salad or a hearty stew. It will keep for a couple of days in a bread bin, wrapped up well in tin-foil.

For the loaf:
200g white rye flour
200g strong white flour
7g dried yeast
10g salt
150g raisins
2 tablespoons rapeseed oil
150g Camembert, chopped into small peices.
300ml water.

Place the flours into a large bowl and rub in the yeast.
Add the salt, oil, raisins and water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough onto a lightly floured surface and knead for around 5 minutes, or until it feels a little more elastic.
Place the dough back in the bowl and cover with a tea towel.
Leave to rise for at least an hour, or until the dough has doubled in size.
When the dough has risen, gently knead in the Camembert and shape the loaf into a ball.
Place the loaf on a lined baking tray, cover again, and leave to rise for at least 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, make a few slashes on top with a sharp knife, and sprinkle with a little flour.
Bake for around 25 minutes, or until the bottom of the loaf feels hollowed when tapped.
Leave to cool slightly on a wire rack before serving.

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