Filled Savoury Bread Wreath

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Where I add a combination of complimentary ingredients to a bread dough, in order of giving breads their own distinctive and individual flavours, my greatest savoury breads are forming… I usually use white dough for these breads, but in this particular recipe I opted for the healthy, purely whole wheat mixture and the flavour of the dough still does not overpower or confuse that of the added ingredients. Over the years I have tried many different flavour combinations, have learnt through trial and error, and my strong and robust ingredients and their flavours  have never got lost in the dough.

Dough (makes 1 big or 2 small wreaths)

15 g fresh yeast

1 tsp honey

120 ml lukewarm milk

1 egg yolk

2 tbsp melted butter

240 g whole wheat flour

1/2 tsp salt

Filling

Soured cream, mustard, cheese, salami, green olives, chopped red peppers

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Method

In a big bowl: mix the yeast and honey with the lukewarm milk and leave it in a warm place for about 15 minutes. Mix in the egg yolk, butter, flour and salt. Knead the dough and shape into a ball. Grease the bowl and place the dough ball in it. Cover with cling film and leave in a warm place for about 1 hour or until doubled in size.

Preheat oven to about 200C. Roll out the dough on a floured surface to about 1cm – 0.5cm. Spread the melted butter, mustard on the rolled out dough and sprinkle with cheese, chopped olives, place on salami. Roll up the dough into a long roll and shape into a wreath. Using a sharp knife cut into the dough, finish about 2cm before the end. Cut all round the circle, then move the pieces alternatively inwards and outwards. Transfer to a baking tray (covered with baking paper). Apply an eggwash, sprinkle some seeds on the top. Bake for about 40 minutes, until golden brown.

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