Cheese Wholemeal Bread

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.