Rye with dill havarti cheese

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I’m kinda sad this is my penultimate loaf from Dan Leader’s Bread Alone.  I’ve been particularly impressed with his flavor combinations, and this rye with havarti is no exception.  I would never have thought to put cheese IN a rye bread, but it really works.

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For two loaves, you will need:dsc03671

2 cups active rye sourdough starter

3 cups water

1 1/2 cups rye flour

1 1/2 cups whole wheat flour

1 tablespoon salt

4-5 1/2 cups 60/40 AP/WW mix (I alternate cups of each)

2 1/4 shredded Havarti cheese (he suggests dill havarti which is what I used)

The night before you want to bake, feed your starter.  I fed it with rye flour because the recipe calls for rye sourdough starter.

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this is what it looked like that night

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and here it is the next morning.

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In a large bowl, mix together the water and the starter and break it up with a wooden spoon.  Add the rye and whole wheat flours, then the salt.  Add enough of your 60/40 flour mix until it is difficult to stir. Let your dough rest for about ten minutes, then knead your dough on a lightly floured surface until it is a pliable ball.   dsc03673

Meanwhile, grate your cheese.dsc03674

Flatten your dough, then add 1/4 of the cheese, pressing it into the dough with your hands.  Fold the sides on top to cover the cheese, then add another 1/4 cup.  Continue adding and folding until you have incorporated all the cheese.  dsc03675

Knead another five minutes, then return it to the bowl and let rise 2-3 hours.dsc03676dsc03677

Divide your dough and shape it into two balls.  Place them smooth side down in prepared banettons and let rise an additional 1 1/2 – 2 hours.dsc03678

Preheat the oven to 400 degrees F with a cast iron dutch oven inside.  When the dough is ready, flip it from the banetton into the dutch oven so the smooth side is now on top.  Score it with a razor blade or sharp knife.  Cover with the lid of the dutch oven and bake for 15 minutes, then turn the temperature down to 375 for the second 15 minutes, then remove the lid and cook an additional 15 minutes.  Remove the bread from the oven and let cool completely before slicing into them, preferably several hours or overnight.  Ryes always benefit from an additional day of rest before eating.dsc03680dsc03681

This bread smelled heavenly, but I was a little disappointed that the dill and havarti were not immediately apparent.  When I sliced into the loaf, it was like the cheese had vanished.  If I hadn’t known it was a cheese bread, I never would’ve guessed.dsc03682

It was definitely tasty, and we toasted it for pastrami and havarti sandwiches which were delicious.15966237_1836759849935471_1860488599630724064_n.jpg

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