Another one from Silver Fox. Nicely executed, very filling, time consuming, but worth it.

For a small loaf I used 225 g of strong white flour, 25 g of rye flour, 10 g of salt, 5 g of yeast, 170ml of water. Kitchen Aid worked it nicely for about 10 minutes, then I added 100 g of chopped walnuts.  Covered with foil, nice and cosy, it proved for nearly 2 hours. Next time I’ll use fresh yeast, will probably take less time.

When more than doubled in size, I divided the mixture in 4, flattened and added about 100 g of blue cheese ( I used St Agur, next time it will be roquefort), crumbled and divided onto 4 bits of the dough. I then tucked the cheese in, rolled the dough out into long, sausage like shape and then formed into snails and places into a lightly greased tin. That proved for nearly an hour again, then a bit of egg wash and into the oven in 200 degrees for about 45 minutes.

When out of the oven it smelled nicely of cheese, the skin was lovely and crunchy. It was enjoyed alongside butternut squash soup with a glass of chardonnay and a lovely fire burning. Good stuff.