We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Jenny's Cheesy Wholemeal Sour Dough Loaf

Cheesy, with a crisp crust - delicious hot with butter

Like this? Share it with your friends.

Report abuse


500g white bread flour

250g whole meal flour

A portion of sour dough starter - about 300 ml

Approximately 500ml water

a teaspoon of salt

150g grated red leicester cheese 


Mix the flours, cheese, salt and starter and begin to knead. Add water gradually to make a smooth dough then turn out onto an oiled surface and knead for approximately 5 minutes. Put back into the oiled bowl, cover and leave for 12 hours. Knock the dough back and shape into a ball. Place in a silicone paper lined, medium sized casserole, cover with a tea towel and leave to prove for one hour. Make a slit in the loaf, then put the casserole lid on.

Bake at Gas Mark 5 for 40 minutes with the lid ON, to create a steamy atmosphere and a lovely crust, take the lid OFF for 20 minutes and for the final 10 minutes take the loaf out of the casserole and bake upside down to crisp the bottom. Enjoy! Cooking times vary from oven to oven so be patient and experiment a bit.

Feeding your starter

After you have done your first knead, add 250g flour and about 300 ml water to the starter jar and mix to a thick batter consistency. Feed or use every 3 days or keep in the fridge and use once a week. The more you use it the better the bread.

My starter is called Ethel. So far, she has given birth to Grendal, Sybil and Beryl. Do tell me what you call yours 

Added by: Jenny Eades

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...