Roquefort and walnut loaf recipe
 Try this cheesy loaf as an alternative to crackers with a cheese board, or, just as nice, smeared with butter. 450g/1lb strong white bread flour, plus extra for dusting50g/1¾oz rye flour10g/⅓oz salt8g fast-action dried yeast200g/7oz walnuts, chopped200g/7oz Roquefort, cut into 2cm/¾in cubes1 free-range egg, beaten for egg wash 450g/1lb strong white bread flour, plus extra for dusting 50g/1¾oz rye flour 10g/⅓oz salt 8g fast-action dried yeast 200g/7oz walnuts, chopped 200g/7oz Roquefort, cut into 2cm/¾in cubes 1 free-range egg, beaten for egg wash Method Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.)Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Preheat the oven to 220C/200C(fan)/Gas 8. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Mix the flours in a large bowl of a freestanding mixer and add the salt to one side of the bowl and the yeast to the other. Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.) Add 250ml/9fl oz water and mix with the fingers of one hand. Add up to 100ml/3½fl oz more water, as required to form a soft dough; rye flour takes a lot of water so you should need most or all of it. Knead for 5-10 minutes on medium speed to a smooth dough. (You could also knead the bread by hand, but it may take a bit longer.) Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Add the chopped walnuts to the dough and gently knead until they are incorporated. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1-2 hours, until at least doubled in size. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Turn the dough out onto a lightly floured work surface, knock it back, then divide into four equal pieces. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Flatten each piece of dough into a 15x8cm/6x3in rectangle. Place a quarter of the Roquefort along the long edge of one of the rectangles and roll up like a Swiss roll. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Using your hands, roll the dough into a 25cm/10in sausage shape. Repeat with the remaining dough. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Lightly oil a 20cm/8in springform cake tin. Carefully coil each sausage of dough into a spiral and place into the cake tin, when all four spirals are in the tin they should resemble a four-leaf clover. Cover with cling film and set aside to prove for a further hour. Preheat the oven to 220C/200C(fan)/Gas 8. Preheat the oven to 220C/200C(fan)/Gas 8. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely. Brush the top of the loaf with egg wash and bake in the oven for 45-50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.