Pecan and cranberry wreath

In a large bowl, stir together the flour, semolina, salt and yeast.  Mix in the warm water to form a soft dough, then knead vigorously for approximately 5-8 minutes. Alternatively use a stand mixer with a dough hook attachment. The dough should feel soft and light, and will look very smooth. Mix the cranberries and pecans into the dough.

Place the dough into a large bowl and cover with cling film. Leave in a warm place to rise for 45 minutes to 1 hour.

Preheat the oven to 210°C, gas mark 6. Line a flat baking tray with baking parchment and set aside.

Put the dough onto a lightly floured work surface and roll into a long sausage, approximately 40cm long. Cut the dough lengthways into 2 pieces, and wind together to form a plait.

Place an ovenproof dish, the same size as the Camembert, on the baking tray. Wrap the plait around the dish to form a wreath shape. Cover loosely with clingfilm and leave to rise for approximately 45 minutes to 1 hour.

Remove the clingfilm, brush the wreath with a little water and scatter the poppy seeds over. Bake for 20 minutes. Remove from the oven, replace the ovenproof dish with the Camembert, and bake for a further 10 minutes until golden.

Remove from the oven and leave to cool for at least 15 minutes before tearing the bread and dunking into the warm Camembert.