You need a sourdough starter for this one and I make it the night before for the following day's evening meal- but it's worth the effort and rarely lasts until it's cold
400g sourdough starter
400g strong white flour
100g strong wholemeal or light rye flour
one handful of pinhead oats
100g grated cheddar or red leicester cheese
1 teaspoon salt
350 ml water (approx)
Add the sour dough starter to the flour, grated cheese and oats. Add half the water and mix to a rough, crumbly mess. Leave 10 minutes to let the starter begin to work. Then add the salt and enough water to make a smooth dough. Knead for 5 minutes, leave overnight in a covered bowl to prove. Knead in the morning and leave two more hours. Shape into a ball, place into a silicone paper lined 1 pint casserole, glass or cast iron. Cut a slit in the top and leave to prove for a few more hours.
Put the lid on the casserole and bake at Gas Mark 5 - 40 minutes lid on, 10 minutes lid off, last 10 minutes out of the casserole and upside down for a really crispy crust.
Cool on a rack if you can restrain yourself. Eat!
Added by: Jenny Eades
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