Stilton & Cranberry Wheel

Name: Stilton & Cranberry Wheel
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: Makes 1 Round Loaf
Cuisine: United Kingdom
Ingredients: 50 g (1¾ oz) strong white bread flour; 50 g (1¾ oz) wholemeal (whole wheat) bread flour; 1 tsp fast action yeast; 155 ml/155 g (5 fl oz/5 oz) water, cold; 1 tsp malt extract; ¼ tsp salt; 85 g (3 oz) strong white bread flour; 25 g (1 oz) Stilton cheese; 10 g (¼ oz) butter, diced and softened; Oil for greasing; 35 g (1¼ oz) dried cranberries; 1 egg, beaten

Preparation info

Makes
1
Round Loaf

Difficulty
Easy
Ready in
55 min

Appears in

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

About

A tangy hit of Stilton cheese is the perfect match with plump dried cranberries – and, shaped into a wheel, this loaf is easy to break apart into portions for sharing.

Ingredients

Pre-Ferment

50 g (1¾ oz) strong white bread flour
50 g (1¾

Europe
United Kingdom
Baking
Bread
Vegetarian

Method

Mix the pre-ferment, stirring together the white and wholemeal (whole wheat) bread flours, yeast, malt extract and water in a bowl large enough to allow for the pre-ferment to rise. Cover with cling film (plastic wrap) and allow to develop in a cool kitchen or in the fridge for at least 4 hours; ideally overnight. Once developed the pre-ferment should be bubbly and wi