Baked Brie with Cranberry & Pumpkin Seed Sourdough

Our Baked Brie with Cranberry & Pumpkin Seed Sourdough is the perfect combination of sweet and savoury. Simple to make and a real crowd pleaser! Made with our original 33 year old sourdough starter, sweetened dried cranberry pieces and crisp pumpkin seeds. The dough is slowly fermented resulting in an open crumb with a mild sourdough flavour and our signature crust.

Serves 1

Preparation time

10 min

1 Cranberry & Pumpkin Seed Sourdough Loaf
1 Brie wheel
1 Cranberry Sauce
Rosemary to garnish

1 Pre-heat your oven to 200C/180C fan/gas 6

2 Take your brie and place it on top of your Cranberry & Pumpkin Seed Sourdough Loaf. Cut around the brie wheel, and remove the lid - making a circular pit in your sourdough.

3 Smear cranberry sauce on the bottom and sides of your newly created pit. Then pop your brie inside, lightly score (just enough to pierce the rind) and add additional cranberry sauce on top. Garnish with Rosemary (optional).

4 Cut your sourdough loaf so that you have 1-inch sliced sections surrounding your brie. Be sure to leave the base of your sourdough uncut.

5 Bake for 15-18 mins until your brie is soft. Serve by “pulling apart” the bread and dipping the sourdough right into the gooey baked brie.

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