Cheesy Sourdough Bread

Sourdough Cheesy BreadI found a great basic sourdough recipe and altered it in many ways.  Here’s just one way!


2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

3-4 ounces cubed cheddar cheese

1/2 cup Parmesan cheese, shredded

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, and cheese.  Add the 2 cups wheat flour and mix well.  Add 4 cups all-purpose flour and additional 2 cups if needed one at a time.  The dough should pull away from the bowl.  Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours.  On an oiled surface divide the raised dough into 2 parts.  Roll into round boules.  Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape.  Let rise for 2-3 hours, covered with plastic wrap.  Preheat the oven to 500 degrees with a large dutch oven as the oven heats up.  Slice vents into the dough loaves and dust with flour.  Place dough and parchment into the dutch oven and put the lid on.  Turn the oven down to 425 degrees and bake for 30 minutes.  Take the lid off and bake for another 20 minutes.  Remove bread from dutch oven and bake the second loaf.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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