Steps
- Finely chop 140g of walnuts in a food processor.
- Mix 100g of whole wheat flour, 400g of bread flour, 10g of salt, 14g of instant yeast, 25g of butter, and 300ml of water. Work together for 1 minute.
- Add a little more water if needed for a soft, nonsticky dough. Knead in the bowl for 2 minutes, then on a lightly floured surface for 10 minutes.
- Cover in the bowl and let rise somewhere warm for 1 hour. Briefly knead in the walnuts and let rise for 20 minutes.
- Roll into a 20 × 8in / 50 × 20cm rectangle, ½in / 1cm thick. Scatter with 250g of crumbled Roquefort and press lightly into the dough.
- Roll up from a long edge. Cut into eight equal pieces and put cut-side down on a lightly greased baking sheet. Cover and let rise for 1 hour.
- Preheat the oven to 425°F / 220°C. Brush with 2 beaten medium eggs and bake for 20 minutes, until golden. Let cool slightly.