8 Serves
369 Mins
Preheat your oven to 230°C. In a large mixing bowl, combine the bread dough ingredients and stir thoroughly with a wooden spoon until a sticky, uniform mixture forms.
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Vitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
65 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
127 mg / 4,700 mgSodium
615 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot to rise for approximately 5 hours.
Grease the bottom and sides of a springform pan with butter and lightly dust with flour. Transfer the risen dough into the pan, spreading it evenly to the edges with a wooden spoon.
Bake the bread for 40 minutes. Once finished, remove from the oven and allow it to cool slightly on a wire rack.
Reduce the oven temperature to 175°C. Using a serrated knife, score a circle on top of the bread and carefully remove the top crust.
Fill the hollowed area with slices of brie cheese, fresh cranberries, and finely chopped sage. Bake for an additional 10 minutes until the cheese is melted and bubbly.
Finish by seasoning the top with freshly cracked black pepper before serving.
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