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100% Whole Wheat Cheddar Bread

This recipe for 100% whole wheat cheddar bread is from the cookbook, The Artisan Bread Machine

Author Judith Fertig writes:

For a healthy meal bursting with flavor, set a big pot of homemade soup on the stove to slowly simmer while you get this bread going in the machine. The leftover bread is delicious lightly toasted.

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100% Whole Wheat Cheddar Bread – Photo credit: Colin Erricson, © 2011 Robert Rose Inc.

Ready to bake up some whole wheat cheddar bread?

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100% Whole Wheat Cheddar Bread

Featured Recipe From: The Artisan Bread Machine

Ingredients:

1 lb (500 g) loaf

  • 3/4 tsp salt (3 mL)
  • 2/3 cup lukewarm water (150 mL)
  • 2 tbsp liquid honey or agave syrup (30 mL)
  • 1 tbsp vegetable oil (15 mL)
  • 2 cups whole wheat flour (500 mL)
  • 1 tsp Artisan Dough Enhancer or packaged dough enhancer (5 mL)
  • 1 tsp vital wheat gluten (5 mL)
  • 3 oz aged (old) Cheddar cheese, shredded (90 g)
  • 1 1/2 tsp instant or bread machine yeast (7 mL)

1  1/2 lb (750 g) loaf

  • 1 tsp salt (5 mL)
  • 1 cup lukewarm water (250 mL)
  • 3 tbsp liquid honey or agave syrup (45 mL)
  • 1 1/2 tbsp vegetable oil (22 mL)
  • 2 2/3 cups whole wheat flour (650 mL)
  • 2 tsp Artisan Dough Enhancer or packaged dough enhancer (10 mL)
  • 1 tsp vital wheat gluten (5 mL)
  • 4 oz aged (old) Cheddar cheese, shredded (125 g)
  • 2 tsp instant or bread machine yeast (10 mL)

2 lb (1 kg) loaf

  • 1 1/2 tsp salt (7 mL)
  • 1 1/2 cups lukewarm water (375 mL)
  • 1/4 cup liquid honey or agave syrup (60 mL)
  • 2 1/2 tbsp vegetable oil (37 mL)
  • 3 2/3 cups whole wheat flour (900 mL)
  • 1 tbsp Artisan Dough Enhancer or packaged dough enhancer(15 mL)
  • 2 tsp vital wheat gluten (10 mL)
  • 5 oz aged (old) Cheddar cheese, shredded (150 g)
  • 1 1/2 tsp instant or bread machine yeast (7 mL)

3 lb (1.5 kg) loaf

  • 2 1/4 tsp salt (11 mL)
  • 1 3/4 cups lukewarm water (425 mL)
  • 1/3 cup liquid honey or agave syrup (75 mL)
  • 1/3 cup vegetable oil (75 mL)
  • 4 cups whole wheat flour (1 L)
  • 1 tbsp Artisan Dough Enhancer or packaged dough enhancer (15 mL)
  • 1 tbsp vital wheat gluten (15 mL)
  • 6 oz aged (old) Cheddar cheese, shredded (175 g)
  • 1 3/4 tsp instant or bread machine yeast (8 mL)

Directions:

Tips:
Ideally, the water should be between 86°F and 95°F (30°C and 35°C), the temperature range in which yeast is most active. Warm it in the microwave or in a saucepan on the stove, and check the temperature with an instant-read thermometer.

Choose a whole wheat flour that is finely ground rather than a coarse flour to prevent a heavy loaf.

When you're baking the bread in the machine, shredded cheese works much better than cubes because it gets distributed more evenly through the bread. If you want cubes of cheese studded throughout the loaf, make the oven-baked version.

1.  Add salt, water, honey and oil to the bread pan. Spoon whole wheat flour, dough enhancer and wheat gluten on top of liquid. Add cheese and yeast.

2. Select the Whole Wheat cycle and press Start.

Oven-Baked Whole Wheat Cheddar Bread

Instead of shredding the cheese, cut it into 1/2-inch (1 cm) cubes. Prepare the recipe through step 1, but do not add the cheese. Select the Dough cycle and press Start. Grease a metal loaf pan (see chart, below). When the cycle is finished, transfer dough to a floured surface and punch down gently. Press dough into an oval and sprinkle half the cheese on the top half of the oval. Fold the bottom half over the top, rotate the dough a quarter turn and press with the heel of your hand or your knuckles to flatten it into an oval again. Repeat with the remaining cheese. Form dough into a log to fit the loaf pan, pinching any seams together. Place seam side down in prepared pan. (If you've made 3 lbs/1.5 kg of dough, divide the dough in half and knead half the cheese into each half of the dough as described above, then form into two logs and place one in each pan.) Cover with a clean towel and let rise in a warm, draft-free place for 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Using a serrated knife, cut 3 deep diagonal slashes across top of loaf. Bake until risen and browned and an instant-read thermometer inserted in the center registers 190°F (90°C). Remove from pan and let cool on a wire rack.

Dough Size Loaf Pan Size Baking Time
1 lb (500 g) 8- by 4-inch (20 by 10 cm) 28 to 32 minutes
1 1/2 lb (750 g) 8- by 4-inch (20 by 10 cm) 32 to 35 minutes
2 lb (1 kg) 9- by 5-inch (23 by 12.5 cm)  35 to 38 minutes
3 lb (1.5 kg) Two 8- by 4-inch (20 by 10 cm) 32 to 35 minutes

Tips:
If your dough does not form a ball during the first few minutes of kneading, do one of two things: if the dough looks dry and crumbly, add 1 tbsp (15 mL) water at 1-minute intervals until the dough forms a ball; if the dough looks wet, add 1 tbsp (15 mL) whole wheat flour at 1-minute intervals until the dough forms a ball.

Bread machine breads tend to be best within a day or two of baking, but if you want to store them for longer, wrap and freeze loaves or slices in labeled and dated freezer-proof packages for up to 3 months. Cut large loaves to fit freezer storage bags.

© 2011 Robert Rose Inc. www.robertrose.ca Excerpted from The Artisan Bread Machine by Judith Fertig. Reprinted with permission. All rights reserved.

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