wholemeal cheese bread Recipe
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Ingredients
- 450 g wholemeal flour
- 2 tsp easy-blend yeast
- 1 tsp sea salt
- 1 egg
- 200 g cheddar cheese
- 2 tsp dried thyme
- 350 - 400 ml lukewarm water (temperature of the body)
- 1 tsp milk
How to make wholemeal cheese bread
The beauty of this recipe - no kneading and only one rising time! This wholemeal cheese bread is adapted from a bread recipe in The Cranks Recipe Book that is, in turn, adapted from Doris Grant’s famous 1944 recipe. I guess you can say that it is a copy of a copy, but I’d like to call it a tribute to a tribute. Makes one large or eight mini palm-size loaves or baps.
- Butter a 900 g (2 lb) warmed loaf tin and set aside.
- Finely grate the cheese. Stir yeast, salt and 2/3 of the cheese into the flour.
- Make a well in the middle and slowly pour in beaten egg and water, while mixing with a wooden spoon or your hand.
- Pour into the tin and cover with cloth or oiled clingfilm. Leave it in a draught-free, warm place to rise, approximately an hour.
- Meanwhile, preheat the oven to 230 degree celcius.
- When the bread has risen, brush it with milk and sprinkle over remaining cheese and thyme.
- Place in the oven, turn down temperature to 200 degree celcius and bake for 40 - 45 minutes. If you are making mini loaves, the baking time will be approximately 20 - 25 minutes.
- Test doneness by tapping bottom of bread, it should sound hollow. Leave to cool on a wire rack.
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