This month’s Bread Bakers host Sue of Palatable Pastime suggested that we bake bread with cheese. Bread Bakers is a group of bloggers who love baking bread. We take turns in hosting the event every month with a chosen theme by the host. As the themes are really interesting, I take part every month. This way I can bake some breads for Sruti. This month, as the theme is cheese bread, I decided to make a whole wheat bread with lots of cheese inside. The condition is the bread should have the cheese inside, not as topping. As I have a cast iron skillet, I wanted to make the bread in it. The recipe is a basic wheat bread dough. To give it a spicy flavour, I added coriander, mint, garlic and green chillies paste to the dough. For filling I used a combination of Mozzarella and Cheddar, but you can use any cheese you have at hand. The bread turned out to be so flavourful and the texture was so good. I am really happy that I am getting the hang of whole wheat in my breads. Sruti loved it so much. As she is the only one who is tasting this, I kept the remaining bread cling wrapped in fridge. The required portion is then reheated in MW.
Baking bread with wheat flour is comparatively easier than all purpose flour. When APF is used you need to knead the dough for 10 minutes to get the perfect consistency. But with wheat flour, you need to knead it only for 2-3 minutes. Over kneading tends to make the bread so rustic and the top is always cracked. I found this accidentally and from then I never knead the wheat dough so much. If the climate is hot, then the proving takes just 45 minutes to one hour, but if the weather is cold, then the proving time would increase. Make sure that the dough is double in size. Over proving always makes the dough weak and you will end up with a flat bread. For the spice, you can use your favourite. Sruti loves the green chutney flavour, so I use it in recipes. But use whatever you like. Just keep the base recipe same and give variety by varying the spice and cheese in the bread.
200 ml Cup used
Ingredients:
Whole Wheat Flour – 2 cups
Salt – 1 tsp
Instant Yeast – 1 1/2 tsp
Coconut Oil – 3 tbs
Coriander, Mint, Green Chilly Paste – 2 tbs
Water – 1 cup
Cheese – 100 gm
Sesame Seeds For Topping
Procedure:
In a bowl, mix together flour, salt and instant yeast.
Add the oil and chilly paste and mix well.
Add water and make a slightly sticky dough.
Knead the dough gently for 2-3 minutes until smooth and soft.
Apply some oil on the dough, cover with cling film and set aside to double.
Preheat oven to 250°C.
Take the dough to the counter and slightly knead it.
Roll it into a thin rectangle.
Sprinkle grated cheese evenly on top.
Roll it into a tight log.
Grease a cast iron skillet or a 7″ cake tin.
Roll the log into a circle and place it inside the tin/ skillet.
Cover with cling film and set aside for 15 minutes.
Apply some milk over the bread and sprinkle sesame seeds on top.
Bake in the preheated oven for 25 – 30 minutes or until the top is nicely browned.
Remove from oven, allow it to cool a bit.
Slice it up and enjoy!
Whole Wheat Spicy Cheese Bread Recipe
Ingredients
- Whole Wheat Flour - 2 cups
- Salt - 1 tsp
- Instant Yeast - 1 1/2 tsp
- Coconut Oil - 3 tbs
- Coriander Mint, Green Chilly Paste - 2 tbs
- Water - 1 cup
- Cheese - 100 gm
- Sesame Seeds For Topping
Instructions
- In a bowl, mix together flour, salt and instant yeast.
- Add the oil and chilly paste and mix well.
- Add water and make a slightly sticky dough.
- Knead the dough gently for 2-3 minutes until smooth and soft.
- Apply some oil on the dough, cover with cling film and set aside to double.
- Preheat oven to 250°C.
- Take the dough to the counter and slightly knead it.
- Roll it into a thin rectangle.
- Sprinkle grated cheese evenly on top.
- Roll it into a tight log.Grease a cast iron skillet or a cake tin.
- Roll the log into a circle and place it inside the tin/ skillet.
- Cover with cling film and set aside for 15 minutes.
- Apply some milk over the bread and sprinkle sesame seeds on top.
- Bake in the preheated oven for 25 - 30 minutes or until the top is nicely browned.
- Remove from oven, allow it to cool a bit.
- Slice it up and enjoy!
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Hi ma’am, i always try ur recipes and they akways came out well. Will surely try this also. Just curious to know what kind of tin you used for baking? It looms different
Thank you. It is a cast iron skillet.
I’ll bet the crust was perfect using a cast iron skillet. This bread looks amazing.
That bread looks so beautiful all coiled up in the pan!
the coiled, savoury herby bread is calling our my name Gayatri ! Wish we could be neighbours that I could taste a bit of this !! great share for the theme…
That is so true Gayathri. Even I found that, when we are working with whole wheat we need not knead it much. Love the way you have shaped the bread and the filling inside is just yum.
I love the way you have shaped the bread in such an artistic way. And the filling with the extra seasonings must be so delicious!
Lovely recipe Gayathri. I loved the use of coconut oil and chutney. I am sure Sruti must have been very happy with the cheesy spicy bread
What kind of cheese it is? Processed or mozzarella. Pls clarify. Thank you
Please check the write up. I explain a lot in that.
I tried this bread and it came out too well. As i am beginner in baking love the way you describe all the details. Thanks Gayathri for this recipe .
That is great! Thanks for trying and sharing!