Blue Cheese gives a little bite and creamy richness that contrasts with the crunch of the walnuts and the earthy flavor of rye in this delectable Blue Cheese Walnut Rye Bread.
This has been a crazy year for everyone. One of the things I’ve been missing is volunteering in the Seton Sewing Room. It’s great fun working together and the things we make bring comfort to patients while they’re in the hospital.
I’ve been worried about the growing numbers of homeless people during this pandemic. Shelters have closed and so have many of the organizations that feed them. I normally carry protein bars in my car to help them out. Before the pandemic I also started carrying ziplock bags of dog food for those who had dogs.
At the beginning of the pandemic, there were few homeless folks out panhandling and I wasn’t willing to roll down my car windows for anyone. So I got out of the habit of stocking my car with protein bars and dog food.
Now the homeless are out again but the virus is also surging in our area. A friend of mine introduced me to Our Daily Bread. It’s a small group of families who bake bread and donate some other staples (like water and gatoraide) for the homeless.
Each week we bring our donations to Ted and Virginia’s house in central Austin. Ted takes them to a homeless camp and distributes them.
This is my first week baking for them so I’m making something savory and something sweet.
We’ll start with the savory. I had some incredible French blue cheese from Costco. This cheese is the most creamy blue cheese I’ve ever had. The problem is it molds within days of opening it so you have to eat it fast.
And, it’s big. It is from Costco. And, there’s only me. So I needed to use it up fast.
I was watching the Great British Baking Show Master Class and Paul Hollywood showed how to make this Blue Cheese Walnut Rye Bread. It looked incredible and I already had the blue cheese and walnuts.
There were some discrepancies between the recipe I found on PBS and what he demonstrated online so I think I’ve rectified those. I’ve also “translated” the recipe into American measurements.
The result is a wonderfully flavorful bread that is delicious warm or cold.
The original recipe says to roll the dough into 10 inch long ropes but Paul rolled his out to about 2 feet on the show. I baked mine in a 9 inch pan instead of the 8 inch pan in his recipe. If you do not have a springform pan, you can use a cake pan. Nutrition data are provided as guidelines only. Please consult a dietitian if you have specific dietary needs.
with a damp towel and let rise for 90 minutes.
the top of the bread.
Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 26mgCarbohydrates: 27gFiber: 1gSugar: 0gProtein: 5g
The original recipe says to roll the dough into 10 inch long ropes but Paul rolled his out to about 2 feet on the show. I baked mine in a 9 inch pan instead of the 8 inch pan in his recipe. If you do not have a springform pan, you can use a cake pan.
Nutrition data are provided as guidelines only. Please consult a dietitian if you have specific dietary needs.