Ingredients
- 1 package Dry Active Yeast
- 1 1/4 cup Warm Water , 110 degrees
- 1/4 cup Molasses
- 1 tsp Salt
- 2 Tbsp Butter or Margarine , melted
- 1 Egg , seperated
- 1/4 cup Unsweetened Cocoa
- 1 Tbsp Caraway Seeds
- 2 cups Flour
- 2 1/4 cups Rye Flour
- 1 Tbsp Water
- 1 whole 8" Round Brie Cheese
- Cluster of Grapes
Servings: servings
Instructions
- In large bowl, sprinkle yeast over water and let stand for 5 minutes to soften
- Stir in molasses, salt, butter, egg yolk, cocoa and caraway seeds
- Slowly mix in 2 C flour, scraping bowl often
- Beat on med speed for 8 minutes
- Then beat in rye flour slowly
- Turn onto floured board and knead until smooth (5 minutes) adding up to 1/4 C more flour as needed to keep from sticking
- Place in greased bowl and turn once to grease top. Cover and let rise until doubled (about 1 hour)
- Grease outside of 8" round cake pan and grease round pizza pan. Set cake pan in the middle of the pizza pan
- Punch dough down and knead until smooth
- Divide dough into thirds
- Roll each piece into a 36" long strand
- Place side by side on one side of cake pan
- Starting in center, loosely braid out to each end, wrapping around cake pan, joining ends and pinching to seal braid together in a circle.
- Cover and let rise until doubled - 1 hour
- Beat egg white with 1 Tbsp water and lightly brush over braid without pooling on pans
- Bake at 350 degrees for 25 minutes (well browned). Use knife to loosen bread from pans and with spatulas carefully move to wire rack to cool
- To serve, place wreath on large board. Cut small section into 1/4" slices, then fit cheese in middle. Set slices back in place and garnish with grapes.
Share this Recipe