Explore variations · 12 →Jump to ingredients & method ↓

View

Measurements

Brie and basil wholemeal bread

Name: Brie and basil wholemeal bread
Yield: 1 loaf, about 16 slices
Cuisine: United Kingdom
Ingredients: 500 g Strong wholemeal bread flour; 375 g Water At room temperature.; 45 g Olive oil; 10 g Fine salt; 7 g Instant dried yeast; 20 g Flour for shaping Use sparingly.; 100 g Brie Keep refrigerated; cut into narrow 3–5 mm slices shortly before topping.; 10 g Fresh basil leaves Wash, dry thoroughly and roughly chop.

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 45–55 min
Cuisine / style: United Kingdom

200°C conventional.

United Kingdom · Wholegrain bread

Brie and basil wholemeal bread

A wholemeal olive-oil loaf with Brie and basil tucked into two shallow grooves. Bake until the bread is set beneath the melted cheese.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal bread flour	500 g
Dough	Water	375 g	At room temperature.
Dough	Olive oil	45 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Topping	Brie	100 g	Keep refrigerated; cut into narrow 3–5 mm slices shortly before topping.
Topping	Fresh basil leaves	10 g	Wash, dry thoroughly and roughly chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
One 30×40 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 45–55 min

200°C conventional.

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Plan for: 410 min total; 65 min active

Method

01 · Hydrate the wholemeal flour
25–35 min
Use: Strong wholemeal bread flour; Water
Mix the wholemeal flour and all the water until no dry flour remains. Cover and leave for 20–30 minutes.
Ready when: The bran is moistened and the rough dough softens.
01 Mix RestMix the wholemeal flour and water, then let it rest.
02 · Add oil, salt and yeast; knead
12–15 min
Use: Olive oil; Fine salt; Instant dried yeast
Add the oil, salt and instant yeast. Mix thoroughly, then knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes. Scrape rather than adding extra flour.
Ready when: The dough becomes cohesive and elastic, although bran keeps its surface slightly textured.
02 KneadAdd the oil, salt and yeast, then knead.
03 · Let the dough rise
90–120 min
Use:
Cover the bowl and leave at 22–24°C for 90–120 minutes.
Ready when: The dough is aerated and has grown to roughly twice its original volume.
03 Bulk RiseLet the dough rise until roughly doubled.
04 · Shape one wholemeal round
8–10 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Dust the bench sparingly with the shaping flour. Gently pat the dough into a rectangle, fold the long edges toward the middle and pinch the seam. Roll into an even oblong about 30 cm long, 12 cm wide and 4–5 cm high. Place seam-side down on the tray.
Ready when: The loaf has an even rounded top and no tight torn surface.
04 ShapeShape one even oblong.
05 · Proof while preparing the separate topping
45–75 min
Use: Brie; Fresh basil leaves
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 200°C conventional. Wash, dry and chop the basil. Slice the cold Brie and keep it refrigerated until the next step.
Ready when: The bread is puffy and a light fingertip dent returns slowly; the cheese stays cold.
05 Proof PrepareProof the loaf and prepare the topping.
06 · Cut shallow slots and add Brie and basil
5–8 min
Use: Brie; Fresh basil leaves
Using a sharp blade, cut two parallel lengthwise slots in the top, each about 20–24 cm long and 1 cm deep, leaving the ends intact. Gently ease the slots open. Divide the basil between them, then tuck in all the Brie in overlapping narrow slices, with most basil under the cheese. Do not cut through the loaf. Bake immediately.
Ready when: Both slots carry an even cheese layer; the loaf is supported and no loose mound of herbs sits above it.
06 Fill SlotsTuck basil and cold Brie into two shallow slots.
07 · Bake until the centre is cooked
45–55 min
Use:
Bake on the middle rack at 200°C conventional for 45–55 minutes. If the cheese or herbs colour early, cover loosely with foil and continue. Check the base and probe the thickest bread area from the side, away from melted cheese.
Ready when: The base is browned and firm, the bread centre reaches about 95°C and there is no raw dough beneath the topping.
07 BakeBake until the bread beneath the cheese is set.
08 · Cool before slicing
90 min
Use:
Move the loaf carefully to a rack and cool for at least 90 minutes before slicing.
Ready when: The bread crumb is set and the cheese is firm enough to cut without flowing.
08 CoolCool fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the wholemeal flour	The bran is moistened and the rough dough softens.
Add oil, salt and yeast; knead	The dough becomes cohesive and elastic, although bran keeps its surface slightly textured.
Let the dough rise	The dough is aerated and has grown to roughly twice its original volume.
Shape one wholemeal round	The loaf has an even rounded top and no tight torn surface.
Proof while preparing the separate topping	The bread is puffy and a light fingertip dent returns slowly; the cheese stays cold.
Cut shallow slots and add Brie and basil	Both slots carry an even cheese layer; the loaf is supported and no loose mound of herbs sits above it.
Bake until the centre is cooked	The base is browned and firm, the bread centre reaches about 95°C and there is no raw dough beneath the topping.
Cool before slicing	The bread crumb is set and the cheese is firm enough to cut without flowing.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper.	Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues.	Use the stated shape and measure bread away from melted cheese or wet inclusions.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices show the wholemeal crumb and shallow Brie-and-basil topping beneath the two top grooves. — Brie and basil wholemeal bread.

Recipe

Brie and basil wholemeal bread

A wholemeal olive-oil loaf with Brie and basil tucked into two shallow grooves. Bake until the bread is set beneath the melted cheese.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal bread flour	500 g
Dough	Water	375 g	At room temperature.
Dough	Olive oil	45 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Topping	Brie	100 g	Keep refrigerated; cut into narrow 3–5 mm slices shortly before topping.
Topping	Fresh basil leaves	10 g	Wash, dry thoroughly and roughly chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
One 30×40 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Allow: 410 min total; 65 min active

How do I make it?

Hydrate the wholemeal flour
25–35 min
Mix the wholemeal flour and all the water until no dry flour remains. Cover and leave for 20–30 minutes.
Mix the wholemeal flour and water, then let it rest.
Ready when: The bran is moistened and the rough dough softens.
Add oil, salt and yeast; knead
12–15 min
Add the oil, salt and instant yeast. Mix thoroughly, then knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes. Scrape rather than adding extra flour.
Add the oil, salt and yeast, then knead.
Ready when: The dough becomes cohesive and elastic, although bran keeps its surface slightly textured.
Let the dough rise
90–120 min
Cover the bowl and leave at 22–24°C for 90–120 minutes.
Let the dough rise until roughly doubled.
Ready when: The dough is aerated and has grown to roughly twice its original volume.
Shape one wholemeal round
8–10 min
Line a 30×40 cm tray with baking paper. Dust the bench sparingly with the shaping flour. Gently pat the dough into a rectangle, fold the long edges toward the middle and pinch the seam. Roll into an even oblong about 30 cm long, 12 cm wide and 4–5 cm high. Place seam-side down on the tray.
Shape one even oblong.
Ready when: The loaf has an even rounded top and no tight torn surface.
Proof while preparing the separate topping
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 200°C conventional. Wash, dry and chop the basil. Slice the cold Brie and keep it refrigerated until the next step.
Proof the loaf and prepare the topping.
Ready when: The bread is puffy and a light fingertip dent returns slowly; the cheese stays cold.
Cut shallow slots and add Brie and basil
5–8 min
Using a sharp blade, cut two parallel lengthwise slots in the top, each about 20–24 cm long and 1 cm deep, leaving the ends intact. Gently ease the slots open. Divide the basil between them, then tuck in all the Brie in overlapping narrow slices, with most basil under the cheese. Do not cut through the loaf. Bake immediately.
Tuck basil and cold Brie into two shallow slots.
Ready when: Both slots carry an even cheese layer; the loaf is supported and no loose mound of herbs sits above it.
Bake until the centre is cooked
45–55 min
Bake on the middle rack at 200°C conventional for 45–55 minutes. If the cheese or herbs colour early, cover loosely with foil and continue. Check the base and probe the thickest bread area from the side, away from melted cheese.
Bake until the bread beneath the cheese is set.
Ready when: The base is browned and firm, the bread centre reaches about 95°C and there is no raw dough beneath the topping.
Cool before slicing
90 min
Move the loaf carefully to a rack and cool for at least 90 minutes before slicing.
Cool fully on a rack before slicing.
Ready when: The bread crumb is set and the cheese is firm enough to cut without flowing.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper. Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues. Use the stated shape and measure bread away from melted cheese or wet inclusions.

Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Brie and basil wholemeal bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 200°C conventional
Baking time: 45–55 min
Cuisine / style: United Kingdom
Leavening: Yeast
Bulk fermentation (including folding): 90–120 min · The dough is aerated and has grown to roughly twice its original volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong wholemeal bread flour	500 g	100%
Water	375 g	75%
Olive oil	45 g	9%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%

Method

01 · Hydrate the wholemeal flour

02 · Add oil, salt and yeast; knead

03 · Let the dough rise

04 · Shape one wholemeal round

05 · Proof while preparing the separate topping

06 · Cut shallow slots and add Brie and basil

07 · Bake until the centre is cooked

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Hydrate the wholemeal flour

Add oil, salt and yeast; knead

Let the dough rise

Shape one wholemeal round

Proof while preparing the separate topping

Cut shallow slots and add Brie and basil

Bake until the centre is cooked

Cool before slicing

What can go wrong, and how can I fix it?

Brie and basil wholemeal bread at a glance