This is a variation on another sourdough cheese bread I make, and this one is full of chunks of cheddar cheese. It's got the tangy taste of sourdough and the sharpness of cheddar, plus a little onion and dill flavor for contrast. Unlike in some other cheese breads, in which the cheese tends to meld with the batter, this version is full of pockets of melted cheddar. Be sure to use a sharp or extra sharp cheddar for full flavor. Although I use mostly white whole-wheat flour in the bread, a cup of all-purpose flour keeps the loaf from being leaden. This is a great savory bread with dinner, and it's fantastic toasted for breakfast. In fact, with just a cup of coffee or tea, a piece of this chunky cheese bread will keep you going in the morning until you can find something more substantial--like lunch.
No Knead Sourdough Chunky Cheese Bread -- Makes 1 Loaf
1 cup of sourdough discard/starter (I use rye or whole-wheat-flour-based starter)
1 cup of water
1 teaspoon of onion powder
1/2 teaspoon of dried dill
1/4 cup of canola oil
2 cups of white whole-wheat flour
1 cup of all-purpose flour
1 teaspoon of salt
1 cup of shredded cheddar cheese
4 ounces of extra sharp cheddar cut into 1/2-inch (or so) chunks
Coat a 9 x 5-inch loaf pan with non-stick cooking spray or line the pan with aluminum foil and coat the foil with non-stick spray. In a large bowl, mix the discard/starter with the water until combined. Add the onion powder, dill, canola oil, and white whole-wheat flour and mix everything well. Beat in the all-purpose flour and salt until blended. Stir in the shredded cheddar, then the cheddar chunks. The dough should be quite moist/shaggy but not runny. Pour the mixture into the prepared pan and cover it loosely with plastic wrap spritzed with non-stick cooking spray on the side of the wrap you place over the dough. Let the dough rise for 8-12 hours. If you made the dough in the morning and don't want to bake it in the evening, pop it in the refrigerator (covered with plastic wrap). It will be fine until the next morning, when you can bake it then. Bake the bread at 350 degrees for 40-45 minutes or until an instant-read thermometer registers 190 degrees. Let the bread cool for 10 minutes before removing it from the pan to cool completely.
