Cheese and oat sourdough

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

Ingredients

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)

Method

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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