This is a very British take on baked Camembert, served with a homemade tomato relish.
250g/9oz malted granary flour
250g/9oz strong white flour
1 tbsp sea salt flakes
1 x 7g sachet faction-action dried yeast
1 tbsp barley malt extract
325ml/11fl oz cold water
100ml/3½fl oz water
¼ lemon, juice only
90g/3¼oz caster sugar
2 gelatine leaves, soaked in cold water
300ml/11fl oz British sparkling wine
12-16 white seedless grapes, peeled, chopped
1 heaped tbsp sesame seeds
2 heaped tbsp linseeds
2 heaped tbsp sunflower seeds
2 heaped tbsp pumpkin seeds
2 tsp poppy seeds
50g/2oz pumpkin seeds
50g/2oz sunflower seeds
30g/1oz sesame seeds
25g/1oz rye flakes
25g/1oz dark linseeds
1 tbsp caraway seeds
½ tsp sea salt flakes
½ tsp freshly ground pepper
250ml/9fl oz rapeseed oil
2 tbsp Dijon mustard
1 tsp caster sugar
½ tsp salt
½ tbsp white wine vinegar
½ lemon, juice only
12-16 vine cherry tomatoes, chopped
100g/3½oz celery leaves
For the Struan bread dough, mix the malted granary flour, white bread flour, salt and yeast in a bowl. Stir in the malt extract, then stir in enough cold water to make a slightly tacky dough.
Tip the dough out onto a lightly floured work surface and knead for ten minutes, or until the dough is smooth and elastic. Place the dough into a freezer bag and leave to chill in the fridge overnight.
For the grape jelly, heat the water, lemon juice and sugar in a saucepan until boiling. Set aside to cool for 15 minutes. Squeeze any excess water from the gelatine leaves and whisk into the lemon mixture until dissolved. Pour the mixture into a bowl and chill for 20 minutes, or until almost set. Whisk the sparkling wine into the jelly, then chill in the fridge for a further two hours. To serve, remove the jelly from the fridge, break it up with a fork and fold in the chopped grapes.
For the seed mix, mix all the seeds together in a bowl.
For the baked Brie, preheat the oven to 240C/475F/Gas 9.
Remove 180g/6½oz of the bread dough and roll it out on a floured surface into a disc large enough to cover the top and sides of the cheese. Place the dough over the cheese, gently press it onto the sides, then turn it upside down. Drizzle the top with the honey and sprinkle with the seed mix. Brush the dough case with the melted butter.
Place the cheese on a baking tray and bake in the oven for 10-12 minutes, or until the bread is cooked and golden-brown. Remove from the oven and set aside to cool for 15 minutes.
Roll the remaining bread dough out thinly on a floured work surface and place onto a large baking tray. While the baked Brie is cooling, bake the bread for 10-12 minutes, or until cooked through and crisp. Remove the bread from the oven, set aside to cool for five minutes, then break into shards.
For the seed dip, toast all the seeds in a dry frying pan until golden-brown. Add the salt and pepper, place in a mortar and pestle and lightly pound.
For the vinaigrette, blend all of the ingredients in a blender for 30 seconds, or until well combined.
For the cherry tomato and celery relish, mix the tomatoes, celery leaves and a few tablespoons of vinaigrette in a bowl until well combined. Add more vinaigrette, to taste.
To serve, spoon the tomato relish and grape jelly into separate bowls. Stand the bread in a toast rack and place the seed mix into a small pot. Place the cooked Brie (encased inside the bread) in the middle of the table and arrange the accompaniments around. Let your guests serve themselves ‘fondue style’ breaking the bread and dipping into the melted cheese.
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