Cheese and Sesame Bread

This is a plan for creating delicious cheese and sesame seed wheat bread. By following this step-by-step guide, you can make loaves of bread that are infused with the rich flavors of aged Swiss or Emmental cheese and toasted sesame seeds. The process involves preparing a sourdough starter and letting it rise overnight, followed by incorporating the cheese, sesame seeds, and additional flour to create a flavorful dough. After a final rise, the loaves are baked to perfection, resulting in a golden crust and a soft, cheesy interior. This cheese and sesame seed wheat bread is a delightful combination of savory and nutty flavors that will add a touch of gourmet to your dining experience. Let’s delve into the detailed instructions and enjoy the mouthwatering aroma and taste of this homemade bread.

Makes 3 loaves

INGREDIENTS:

WHEAT SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

DAY 1

• 8½ oz (240 g) wheat sourdough starter
• 1½ cup (350 ml) water, room temperature
• 1½ cup (200 g) durum wheat flour
• 1½ cup (200 g) wheat flour

DAY 2:

• 1 tbsp (15 g) salt
• 2¼ cup (250 g) grated cheese, such as aged Swiss or Emmental
• ½ cup (100 ml) toasted sesame seeds
• 3⅔ cups (400 g) wheat flour (amount will vary depending on the cheese used)
• olive oil for the bowl

INSTRUCTIONS:

WHEAT SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

DAY 1:

1. In a mixing bowl, thoroughly combine 8½ oz (240 g) wheat sourdough starter, 1½ cups (350 ml) water (room temperature), 1½ cups (200 g) durum wheat flour, and 1½ cups (200 g) wheat flour.
2. Mix the ingredients until well combined to form a dough.
3. Let the dough rise in the refrigerator for about 12 hours.

DAY 2:

1. Remove the dough from the refrigerator well in advance to bring it to room temperature.
2. Preheat the oven to 450°F (230°C).
3. Add 1 tbsp (15 g) salt, 2¼ cups (250 g) grated cheese (such as aged Swiss or Emmental), ½ cup (100 ml) toasted sesame seeds, and 3⅔ cups (400 g) wheat flour to the dough.
4. Mix well, and adjust the amount of flour based on the moisture content of the cheese. The drier the cheese, the less flour you’ll need.
5. Let the dough rise in a greased mixing bowl covered with tin foil until it has doubled in size.
6. Carefully spread the dough out on a table and cut it into thirds.
7. Gently shape each portion into a round loaf.
8. Place the loaves on a greased baking sheet and let them rise for approximately 30 minutes.
9. Reduce the oven temperature to 400°F (210°C).
10. Put the bread in the oven and bake for about 30 minutes or until the loaves turn golden brown.

Once baked, let the bread cool slightly before slicing and serving. This cheese and sesame seed wheat bread offers a delightful combination of flavors and textures, with the savory cheese and nutty sesame seeds complementing the hearty wheat dough. Enjoy it as a standalone snack, as a side to soups or salads, or alongside your favorite meals.