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

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Organic Medium Oatmeal for Biscuits (404)
Whole groats stoneground to make a coarse oatmeal flour which can be used in bread mixes as well as for blending with.

Organic Pinhead Oats for Porridge (403)
Having removed the husk from the groat each one is cut into 2 or 3 parts, making a coarse "pinhead" oat.

Related articles

Cornflour Sourdough

Making a loaf of Sourdough with added Corn Flour

Lisa K's Organic Sourdough Rye Bread

With Caraway Seeds

Sourdough Pain Au Bacon (2 loaves)

A delicious bacon sourdough with a crispy crust and moist interior

Langos with cheddar and spinach

Langos is a fried bread originally from eastern Europe (Hungry, Slovakia) made of wheat flour, potato and eggs

Nigella Seed Sourdough

Sourdough flavoured with Nigella and sunflower seeds