Cheddar Cheese - Jalapeno Whole Wheat Bread
Ingredients
- 3½ cups Malthouse Bread Flour
- 2 cups Cheddar Cheese plus extra for garnish
- 4 Jalapenos chopped + 2 more cut into rounds for garnish
- 2 tsp Salt
- 1¾ to 2 cups Warm Water
- 1½ tsp Instant Yeast
- 1 tbsp Olive Oil
Instructions
- Add flour and cheese to a big mixing bowl, add jalapenos and salt and mix everything well.
- Take another bowl, add yeast and warm water, mix well and pour this liquid into the flour mixture.
- Mix everything using a spatula, this is a no knead bread.
- Once everything is mixed thoroughly, using the spatula do the stretch and fold starting on one side and continuing 8 stretches while rotating the bowl.
- Rest for 1 to 1½ hours or until the dough doubles up.
- Perform another stretch and fold similar to the first one and rest for 30 minutes or until the dough rises again.
- Pre-heat the oven for 30 minutes (until the dough rises) at 230°C, place the Dutch oven inside for preheating.
- Carefully remove the dough onto a floured surface, without deflating the dough. Sprinkle some flour on top of the dough, stretch the dough slightly to the centre, rotate and do the same another 3 times or until a ball is formed. Invert the shaped dough onto the parchment paper, brush olive oil gently on the dough, sprinkle cheddar cheese on top, with a sharp knife/blade make an X mark on the dough (1/4 inch deep), arrange jalapenos on the top.
- Carefully take out the Dutch oven and place the dough with parchment paper into the Dutch oven, close the lid (lid will be very hot, use mittens) and pop it into the hot oven and bake for 30 minutes with lid closed. Remove the lid and bake for another 20 minutes.
- Remove the bread from the oven and place it on the wire rack and let it cool completely before slicing.
- Enjoy with a hot soup or as a sandwich.
Notes
Any kind of bread flour can be used or use half & half of the whole-wheat and All-purpose flour together or simply use whole-wheat.