Pumpernickel Brie Wreath
A braid of pumpernickel frames a round of brie. From the Manassas Gourmet Club Dinner "Oktober Fest" Slice bread thinly to spread the cheese. 15 - 18 servings
Ingredients
  • 1pkg Dry Active Yeast
  • 1 1/4C Warm Water (110 degrees)
  • 1/4C Molasses
  • 1tsp Salt
  • 2Tbsp Butter or Margarine, melted
  • 1 Egg, separated
  • 1/4 C Unsweetened Cocoa
  • 1 tsp Caraway Seeds
  • 2C Flour
  • 2 1/4C Rye Flour
  • 1 Tbsp Water
  • 1 Whole 8" round Brie Cheese
  • Cluster of Grapes
Instructions
  1. In large bowl, sprinkle yeast over water and let stand for 5 minutes to soften
  2. Stir in molasses, salt, butter, egg yolk, cocoa and caraway seeds
  3. Slowly mix in 2 C flour, scraping bowl often.
  4. Beat on med speed for 8 minutes
  5. Then beat in rye flour slowly
  6. Turn onto floured board and knead until smooth (5 minutes) adding up to 1/4 C more flour as needed to keep from sticking.
  7. Place in greased bowl and turn once to grease top. Cover and let rise until doubled (about 1 hour)
  8. Grease outside of 8" round cake pan and grease round pizza pan. Set cake pan in the middle of the pizza pan
  9. Punch dough down and knead until smooth
  10. Divide dough into thirds
  11. Roll each piece into a 36" long strand
  12. Place side by side on one side of cake pan
  13. Starting in center, loosely braid out to each end, wrapping around cake pan, joining ends and pinching to seal braid together in a circle.
  14. Cover and let rise until doubled - 1 hour
  15. Beat egg white with 1 Tbsp water and lightly brush over braid without pooling on pans.
  16. 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.
  17. 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.