Blue Cheese and Walnut Rye Pinwheels
Prep 2 mins Rise 2 hours Shape 10 mins Bake 40 mins Eat 2:52
I learned how to make these unusual Blue Cheese and Walnut Rye Pinwheels by watching the Great British Baking Show masterclass with Paul Hollywood and Mary Berry. I think of Pinwheels being reserved for Cinnamon Rolls, but why not make some savory pinwheels? I watched the show on TV and made some notes, then I recreated my version of these pinwheels perfect with soup or sliced up to serve with a cheese board.
Blue Cheee and Walnut Rye Pinwheels
The Blue Cheese and Walnut Rye Pinwheels were made with yeast by Paul Hollywood. Many cooks now have a sourdough starter on their counter, which you could use in this recipe.. Generally with sourdough, you want about 12 hours or overnight for the dough to rise. If you’ve watched the Great British Baking Show, the contestants don’t have that kind of time. Using some yeast in the dough allows you to shorten the rising time to two hours.
French Baguettes
For a lot of cooks, baking bread can be intimidating. But it doesn’t have to be. Anyone can make my One-Minute Pizza Dough, for example including 11-year olds in my cooking classes. Look here. Same for my One-Minute French Baguette Dough. Both of these recipes are a great place to start to learn how to make homemade bread. But say, you want to try something a little more sophisticated. Enter Blue Cheese and Walnut Rye Pinwheels.
I recently purchased some artisan flour from King’s Roost here in Los Angeles when my friend Ruth and I visited Roe Sie at his Silver Lake location. I got these bags of Artisan Bakers Craft, Organic Whole Wheat Hi-Pro Medium Flour and some Pumpernickel Rye flour. Learn why you want to have freshly milled flour from Roe in your pantry of ingredients, although flour is best stored in the refrigerator or freezer, since it is perishable.
HOW TO MAKE BREAD
White bread flour and rye are added to the food processor with yeast on one side and salt on the other.
When making bread, I start in my food processor with either the plastic dough blade or the metal blade. Some people use their Kitchen Aid stand mixer. This is so much easier than doing it the way grandma did. Place the flour in first, in this case the bread flour and the rye flour. Salt and yeast do not like each other. So add the yeast on one side of the bowl and the salt on the other. Wet the yeast with warm to the touch water. I sometimes use whey, which is the liquid left from yogurt or cheese making. This milky liquid will make the bread slightly more tender. Now that I have resurrected my 5-year old sourdough starter, I added 1/3 cup of that, just because.
The dough ball is formed and it is sticky to the touch.
Then mix the ingredients, adding more warm water through the feed tube until you hear the sound of the dough ball forming. Then stop the water and continue to process for a few more seconds until the ball is formed. Open the top and touch the dough. If it is a wet mess, you need to add more flour little by little and try again. If it is dry and not formed into a ball, you need more water. Ultimately, your dough will be a bit sticky when touched and formed into a dough ball. That’s it! Should take you about a minute, once you get the hang of it.!
SHAPING THE DOUGH BALL.
Shape the dough ball, cover and let it rise for an hour.
Next, oil a bowl with olive oil. Dump your dough ball into the bowl, remove the blade and form it into a smooth ball, by tucking under the dough as you shape it. Cover it and place in a warm place to let it rise.
USE A MICROWAVE AS A PROOFING OVEN.
Heat water in a microwave oven and then place your bowl of dough in there for rising.
During these cold winter months, I have a trick I use for rising my dough. I place a large glass of water into my microwave oven. I heat it on high for 1 minute. Then I move it into the corner and add my bowl of dough into the microwave oven and close it. Make sure no one turns on the microwave while your dough is rising! This method cuts the rising time in half. Great trick! Sort of like having a proofing oven, without having one.
The risen dough is cut into four pieces.
Once the dough has doubled or significantly risen (abot an hour), flour your counter and dump the dough onto the surface and cut it in 4 pieces.
SHAPING THE BLUE CHEESE AND WALNUT RYE PINWHEELS.
Shape the risen dough into oblong pieces and add the walnuts and blue cheese.
Shape each piece of dough into a long oblong, place chopped walnuts onto each piece of dough pressing them into the dough really good and then place a line of blue cheese (or Roquefort cheese, since this is a British bread) down the middle. I think I probably should have added more blue cheese than I did, but you can be the judge of that.
From the sides, fold the oblong pieces of dough over the filling.
Now cover the dough by folding each side over the filling. No need to seal it.
The four long pieces of dough are formed into a pinwheel.
Now take each long piece and form it into a pretty pinwheel.
The pinwheels are placed in an oiled pan to rise.
Place all four pinwheels into an oiled round cake pan, cover it and let it rise another hour. I like to place it back into the warm microwave, or proofing oven like I did in the previous step.
BAKE THE BLUE CHEESE AND WALNUT RYE PINWHEELS.
Pat the top with water OR an egg wash using a brush.
After rising, paint the pinwheels with water OR an egg wash to make it shiny using a brush. Now it is ready for baking.
Preheat the oven to 400°. Bake the Blue Cheese and Walnut Rye Pinwheels. It should take about 40 minutes or until the top is a golden brown.
Blue Cheese and Walnut Rye Pinwheels with Butternut Squash Soup.
As soon as the Blue Cheese and Walnut Rye Pinwheels come out of the oven, you are going to want to eat them, while they are fresh. Great with a bowl of soup like this Kabocha Squash Soup. that I made with butternut squash. Enjoy your Blue Cheese and Walnut Rye Pinwheels.
Blue Cheese and Walnut Rye Pinwheels
3 1/2 cups bread flour
1/2 cup rye flour
2 teaspoons salt
1 1/2 teaspoons yeast (Rapid Rise preferred)
1 warm water about 115°F
3/4 cup walnut pieces, rough chop
3/4 cup blue cheese
1 egg mixed with a little water (optional)
1. Place the bread flour and the rye flour in a food processor bowl. Salt and yeast do not like each other, so add the yeast on one side of the bowl and the salt on the other. Wet the yeast with warm water to activate it.
2. Mix the ingredients, adding more warm water through the feed tube until you hear the sound of the dough ball forming. Stop the water and continue to process for a few more seconds until the ball is formed. Open the top and touch the dough. If it is a wet mess, you need to add more flour little by little and try again. If it is dry and not formed into a ball, you need more water. Ultimately, your dough will be a bit sticky when touched and formed into a dough ball. That’s it! Should take you about a minute, once you get the hang of it.!
3. Next, oil a bowl with olive oil. Dump your dough ball into the bowl, remove the blade and form it into a smooth ball, by tucking under the dough as you shape it. Cover it and place in a warm place to let it rise.
4. Once the dough has doubled or significantly risen (about an hour), flour your counter and dump the dough onto the surface and cut it in 4 pieces.
5. Shape each piece of dough into a long oblong, place chopped walnuts onto each piece of dough pressing them into the dough really good and then place a line of blue cheese down the center..
6. Cover the dough by folding each side over the filling. No need to seal it. Now take each long piece and form it into a pretty pinwheel. Place all four pinwheels into an oiled round cake pan, cover it and let it rise another hour.
7. Preheat the oven to 400°. After rising, paint the pinwheels with water OR an egg wash to make it shiny using a brush. Now it is ready for baking. Bake the Blue Cheese and Walnut Rye Pinwheels. It should take about 40 minutes or until the top is golden brown.
Servings: 8 – 359 calories per serving
Blue Cheese and Walnut Rye Pinwheels
Ingredients
- 3 1/2 cups bread flour
- 1/2 cup rye flour
- 2 teaspoons salt
- 1 1/2 teaspoons yeast Rapid Rise preferred
- 1 warm water about 115°F
- 3/4 cup walnut pieces rough chop
- 3/4 cup blue cheese
- 1 egg mixed with a little water optional
Instructions
- Place the bread flour and the rye flour in a food processor bowl. Salt and yeast do not like each other, so add the yeast on one side of the bowl and the salt on the other. Wet the yeast with warm water to activate it.
- Mix the ingredients, adding more warm water through the feed tube until you hear the sound of the dough ball forming. Stop the water and continue to process for a few more seconds until the ball is formed. Open the top and touch the dough. If it is a wet mess, you need to add more flour little by little and try again. If it is dry and not formed into a ball, you need more water. Ultimately, your dough will be a bit sticky when touched and formed into a dough ball. That's it! Should take you about a minute, once you get the hang of it.!
- Next, oil a bowl with olive oil. Dump your dough ball into the bowl, remove the blade and form it into a smooth ball, by tucking under the dough as you shape it. Cover it and place in a warm place to let it rise.
- Once the dough has doubled or significantly risen (about an hour), flour your counter and dump the dough onto the surface and cut it in 4 pieces.
- Shape each piece of dough into a long oblong, place chopped walnuts onto each piece of dough pressing them into the dough really good and then place a line of blue cheese down the center..
- Cover the dough by folding each side over the filling. No need to seal it. Now take each long piece and form it into a pretty pinwheel. Place all four pinwheels into an oiled round cake pan, cover it and let it rise another hour.
- Preheat the oven to 400°. After rising, paint the pinwheels with water OR an egg wash to make it shiny using a brush. Now it is ready for baking. Bake the Blue Cheese and Walnut Rye Pinwheels. It should take about 40 minutes or until the top is golden brown.
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Nutrition
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