Mixed seed tear & share bread with baked Camembert
225g Strong flour
Pinch of salt
3.5g (half sachet dried yeast)
150ml warm water
Pinch of caster sugar
1 Camembert cheese
1 clove of garlic
In a bowl, mix the flour, salt, sugar, butter & dried yeast.
Add the warm water and mix for 5 minutes until the dough is smooth and elastic.
Turn out onto a floured surface and knead to form a smooth round shape.
Place this in a greased bowl and cover with a kitchen towel and leave in a warm place for 30-45 minutes or until doubled in size.
When this stage is reached, turn the dough back onto the work surface and knock out any air.
Divide into 8 pieces and shape into neat rolls.
Dip the top of each roll into water and then into the different seeds.
Place these rolls onto a floured tray in a circle, leaving space in-between each roll as it will expand during proving and baking.
Also allow space in the center to fit the baked Cheese.
Leave this to prove for a further 30minutes or until all the rolls are doubled in size.
Take a whole Camembert and score the top with a small knife. Place some rosemary and sliced garlic into these scores. Place this in the center of the bread rolls and put in a preheated oven at 180°C for 10-15 minutes or until golden brown.
Take care when removing as the cheese will be very hot and melted.
Alternatively, if your cheese is quite soft to begin with you can bake them both separately.