Cheese and thyme are a heavenly match in breads, especially when some is sprinkled over top to create a crunchy, addictive crust. Try it as the base for a wonderful grilled ham and cheese sandwich.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2014
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/4 teaspoon flaxseeds (optional)
- 3 cups whole wheat bread flour
- 3 cups white bread flour (approx)
- 2 teaspoons salt
- 1 teaspoon quick-rising (instant) dry yeast
- 2 1/2 cups lukewarm water
- 1 cup shredded extra-old Cheddar cheese
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh thyme
MethodStir 1/4 tsp of the sesame seeds with 1/4 tsp of the poppy seeds; stir in flaxseeds (if using). Set aside.
In large bowl, whisk together whole wheat flour, 2 cups of the white flour, remaining sesame seeds and poppy seeds, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.
Make-ahead: Let rise for up to 18 hours.
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.
Using floured hands, gently press out dough into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.
Stir together Cheddar cheese, Parmesan cheese and thyme; set aside 1/4 cup for topping. Sprinkle rectangle with remaining cheese mixture; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle.
Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Sprinkle loaves with reserved sesame seed mixture and reserved cheese mixture. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.
Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.
Transfer to racks; serve warm or let cool.
Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.
Nutritional facts per slice: about
- Fibre 2 g
- Sodium 216 mg
- Sugars trace
- Protein 6 g
- Calories 123.0
- Total fat 3 g
- Potassium 31 mg
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 9.0
- Fibre 0.0
- Folate 10.0
- Sodium 0.0
- Sugars 0.0
- Calcium 6.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 2.0
- Vitamin C 0.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0