Cheese Wholemeal Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This cheese wholemeal bread is one of my go to recipes when I want something homemade without spending hours in the kitchen. The whole wheat flour gives you extra fiber and nutrients that regular white bread just can't match, plus it keeps you fuller for longer. What I love most is how quick and straightforward it is to make, ready in just an hour from start to finish. The combination of sharp cheddar, fresh thyme, and a touch of honey creates this wonderfully savory loaf that's perfect alongside soup or simply torn apart with butter. It's honestly hard to believe something this delicious comes together so easily.
Ella x
Ingredients
- 350 gwholemeal flour
- 150 gplain flour
- 350 mlwarm water
- 7 ginstant yeast
- 8 gsalt
- 200 gmature cheddar cheese(grated)
- 30 gbutter(softened)
- 2 tspfresh thyme(dried thyme works too)
- 1 tspblack pepper
- 1 tbsphoney
Detail level
Instructions
- 1
Combine wholemeal flour, plain flour, yeast, and salt in a large mixing bowl. Create a well in the center and pour in the warm water and honey.
Tip: Warm water should be around 35-40°C for optimal yeast activation.
- 2
Mix the ingredients together until a shaggy dough forms, then knead by hand or with an electric mixer for 8-10 minutes until smooth and elastic.
Tip: The dough should be slightly sticky but hold together; add water or flour in small amounts if needed.
- 3
Work in the softened butter, thyme, and black pepper, kneading for another 2 minutes until fully incorporated.
Tip: Adding butter in pieces and kneading gradually helps it distribute evenly.
- 4
Fold in the grated cheddar cheese gently until evenly distributed throughout the dough.
Tip: Reserve a small handful of cheese to sprinkle on top before baking if desired.
- 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes until doubled in size.
Tip: A proofing box or warm cupboard works well; avoid direct sunlight.
- 6
Turn the dough out onto a floured surface and shape into an oval or round loaf. Place on a baking tray lined with parchment paper.
Tip: Handle gently to avoid deflating; maintain some of the air bubbles from rising.
- 7
Cover the loaf loosely and allow a second rise for 30-40 minutes until puffy and light.
Tip: The dough should spring back slowly when poked gently with a finger.
- 8
Preheat oven to 200°C. Score the top of the loaf with a sharp knife, spray lightly with water, and bake for 35-40 minutes until golden brown and hollow-sounding when tapped.
Tip: Spraying water on the loaf creates a crispy crust; the internal temperature should reach 90°C.
- 9
Cool on a wire rack for at least 15 minutes before slicing to allow the crumb to set.
Tip: Freshly baked bread continues to cook slightly as it cools.
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