Place the walnuts in a food processor
and pulse to chop finely; leave to one side.
Put the flours, 10g salt, yeast, butter and
300ml water in a bowl, stir together and
begin massaging the ingredients for a
minute. If the mixture seems dry, add
more water a tbsp at a time to make a
soft but not sticky dough, then knead in
the bowl for a further couple of minutes
to bring the dough together.
Tip the dough onto a lightly floured
work surface and knead well for 10 mins
before returning to the bowl. Cover the
bowl with cling film and leave to rise in
a warm place for 1 hr. Briefly knead the
walnuts into the dough, then leave to rise
in the bowl for a further 20 mins.
Tip the dough out onto a lightly floured
surface and roll out into a rectangle,
approx 50 x 20cm, 1cm thick. Sprinkle
the Roquefort evenly over the dough and
lightly press in. Place the rectangle
width-ways in front of you and roll up the
rectangle like a Swiss roll. Cut into 8 equal sized
pieces and place them onto a lightly
greased baking tray, cut-side down. Cover
with cling film and leave to rise for 1 hr.
Heat oven to 220C/200C fan/gas 7.
Brush each round of dough with the
beaten egg and bake for 20 mins. Leave
to cool for a few minutes and eat while
still warm. These are delicious on their
own or served with a soup or a chunky
salad with apple in it.