INGREDIENTS:
- 50 g fresh yeast, or 4 teaspoons dry yeast
- 500 ml water, finger warm
- 150 g whole wheat flour
- 625 g all-purpose flour
- 12 g sea salt
- 200 g sharp cheddar, grated
- 50 g sun-dried tomatoes
- 5 g (1-2 teaspoons) pink peppercorns, crushed
- 2 tablespoons extra virgin olive oil
- egg for brushing
INSTRUCTIONS:
- Dissolve the yeast in the water, mix in whole wheat flour and 525 g of the all-purpose flour, until fully incorporated. Let the mixture rest for 15-20 minutes to hydrate the flour, (autolyse).
- Mix in the rest of the ingredients, adding the rest of the flour a little at a time, you might not need it all. Knead the dough for about 7 minutes until you have a shiny elastic dough.
- Let the dough rise for about an hour, until doubled in size.
- Preheat the oven to 500℉ (260℃), with a baking stone/pizza stone inside.
- Divide the dough in two, and roll it into two logs. Twist the logs and form a circle on a piece of parchment paper. Let the dough rise for another 20-30 minutes. Brush the bread some beaten egg, before baking.
- Slide the parchment paper and the unbaked bread onto the baking stone. Lower the heat to 475℉ (245℃) and bake for 20-25 minutes until dark golden brown, and fully baked.
Source: Sweet Sour Savory
Share It To Your Friends!
Loading...
