My recipe for Eight Grain Cheese & Onion Sourdough Wreath looks great and is very easy to make. Serve it with soup or stew in the winter months, or as part of a cheeseboard.
My recipe for Eight Grain Cheese & Onion Sourdough Wreath is based on a previous sourdough recipe for Sourdough Pizza Bread Rolls, but in place of mozzarella cheese, and herbs, I have added Comte cheese and a mixture of strong white bread flour and an eight grain bread flour.
I then baked these cheese and onion bread rolls in a wreath shape, for a simple version of the popular “tear and share” bread rolls you often see in recipe books, and online. These sourdough bread rolls are absolutely delicious with cheese and chutney, as well as being the perfect accompaniment to soups and stews.
You can use Cheddar cheese in place of Comte cheese, it’s just that I happened to have some Comte cheese to hand when I first baked them.
I love the concept of “tear and share”, and I have made Pull-Apart Buttery Garlic Dinner Rolls in the past, which is similar to today’s recipe for Eight Grain Cheese & Onion Sourdough Wreath, but was made with normal yeast and not sourdough starter. There’s something wonderfully inclusive about sharing food, and especially bread, at the table with friends and family.
As well as the obvious serving suggestion of making these sourdough bread rolls an accompaniment to soups and stews, they make great sandwiches, and, are wonderful when toasted the next day. I have even made Welsh Rarebit and Cheese on Toast with them, and the eight grain texture was amazing with the cheesy topping in both recipes.
Sandwuch suggestions would be cheese (yes even more cheese!) and pickle, ham and mustard, ham salad, cheese and tomato or a “Full Monty” sarnie of cheese, ham and salad.
I make sourdough bread several times a week, but it’s nice to ramp the sourdough baking up a level or two in September, for the Sourdough September campaign. Organised by Real Bread, and the Real Bread Campaign coordinator Chris Young, this is the campaign’s 8th international celebration of the oldest way of leavening a loaf.
This year’s focus is on the diversity of bread that can be made with just three ingredients, and of the people who bake it. Chris says “Sourdough isn’t a look, taste or style. Any bread that can be made with baker’s yeast can be made using a sourdough starter, and then some. We’re encouraging people who’ve only tasted one type of loaf sold as sourdough to try others from a Real Bread bakery, supporting an amazing local business in the process, or bake their own at home.”
More Sourdough Recipes
I have numerous sourdough recipes on Lavender and Lovage, and I thought it might be nice to add them here, in a list below, along with today’s recipe for Eight Grain Cheese & Onion Sourdough Wreath. There are an assortment of sweet and savoury sourdough recipes that will suit all tastes and diets.
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More Sourdough Recipes
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- 60g recently fed sourdough starter
- 10g teaspoon sea salt
- 320ml tepid filtered water (or boiled water)
- 300g strong white bread flour
- 200g Eight Grain bread flour
- 125g grated Comte cheese
- 50g dried, fried onions
- Rice flour (for dusting)
1. 2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 40g filtered water and 40g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
2. Place a bowl onto some digital scales and set the tare to zero. Add 60g of sourdough starter and set the tare to zero again; then add the salt and water, again, I find it easier to set the tare to zero before adding both flours. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough! Cover the dough with cling film/shower cap and set to one side.
3. After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
4. Do the folding and turning action two or three more times over the next few hours, adding the cheese and the onions the third time you fold and turn, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready at about 8pm to 9pm.
5. Once the dough is smooth and elastic (see above) and it will have risen by now too, cover the bowl with cling film or a shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 10 degrees C in the winter)
6. In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake after the buns have been shaped. Pre-heat the oven to 200C/190C Fan/400F/375F Fan/Gas mark 6 and line a large baking tray/sheet with non-stick baking parchment.
7. Turn out the dough onto a lightly floured work surface and divide it into 8 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Place the buns next to each other in a wreath shape onto the prepared baking tray/sheet and score the tops of the rolls with a lame or razor.
8. Bake the buns in the pre-heated oven for 30 minutes, or until they are well risen, light brown, and when they are turned over and tapped underneath they sound hollow. Remove them from the oven and allow to cool for slightly for 5 minutes.
9. Place the wreath on a serving platter, and serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above. They make wonderful sandwiches too, especially with Italian ham and tomatoes.
You can also add sun-dried chopped tomatoes along with the cheese and onions.
The Eight Grain bread flour is packed with flakes and seeds creating a delectable full flavour and high fibre product. This wholesome flour is ideal for baking bread and rolls producing excellent results every time, and gives a an extra texture and nutty taste. (Wheat, Rye Flakes, Oat Flakes, Malted Wheat, Maize Grits, Linseed, Sunflower seed, Millet Seed)
You can use any hard cheese such as Cheddar in place of the Comte cheese.
Nutrition InformationYield 8 Bread Rolls Serving Size 1
Amount Per Serving Calories 802Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 17mgSodium 645mgCarbohydrates 148gFiber 5gSugar 1gProtein 28g