Bread and cheese two things I really love, so why not combine the two?
The vibrant color and the spiciness from the pepper makes this bread great served with food or served with cheese and charcuterie.
Makes 1 large loaf.
- 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
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.