I adapted my Walnut Fig Bread recipe for this cheese rye bread. This time I baked it on a hot pizza stone with a bath of hot water at the lowest level of the oven. The heat gave it a superb oven rise so the bread was really soft on the inside and with a nice crispy crust.
A must try as the recipe is super easy especially if you’re using a standing mixer to make the dough.
Ingredients for the bread:
- 375g of T65 flour (or bread flour)
- 125g of rye flour
- 130g of the sponge
- 10g of salt
- 320g of water
- 10g of fresh yeast
- 1/2 cup of shredded cheese (I used mozzarella)
- 50g chopped walnuts
Ingredients for the sponge:
- 143g of T65 flour or bread flour
- 90g of water
- 3g of salt
- 1g of fresh yeast
Method for preparing the sponge (need to be prepared a day before you make the bread)
- Mix all the ingredients together in a big bowl (preferably in a glass bowl. Avoid any reactive materials such as metal).
- Knead to form a smooth dough.
- Let the dough sit overnight in the fridge and can be used after 12 hours. Any leftover sponge can be stored in an airtight container in the fridge for up to 3 days.
Method for the bread
- Combine the rye flour, T65 flour and salt and add the mixture to your standing mixer.
- Add the yeast to the water in a separate bowl and let it sit for 10mins until you see some foam formed on the top. This means the yeast has activated.
- Pour the water yeast mixture into the flour mixture. Mix at low speed for 3mins. Add the sponge and continue to mix on low speed until a smooth dough is formed. Add the walnuts and continue to mix for a few minutes. I mixed mine for a total of 10mins. Remove the dough and knead it a few times until it forms a smooth ball. Put it in a large bowl. Cover with cling wrap and let it proof for 30mins at room temperature.
- After 30 minutes, divide the dough into ten pieces (100g each) and roll them into balls. Place them on a baking sheet. Cover with cling wrap and let it proof again at room temperature for 30 minutes.
- After second proofing, take out the dough and for each one, flour your hands and work station. Place the dough on to the work station, flatten the dough with your fingers, put a teaspoon of cheese in the centre and roll it back into a ball. Repeat for the other 9. Cover the dough with cling wrap and proof the dough for another 45mins.
- Whilst the dough is proofing, put a pizza stone in the centre of your oven and a baking sheet filled with some water at the lowest level of your oven. Pre-heat the oven to 220C.
- After 45 minutes, score the top of each dough into patterns that you desire. You must use a sharp razor or knife. I used a lame (as shown below).
- Place the bread rolls on the pizza stone and bake for 18-20mins at 220C.
- Serve whilst hot.