If you've ever had a wedge of Stilton cheese that's been drizzled with honey and sprinkled with walnuts, a common enough offering on a cheese board, then you know just how delectable this bread will be. Wheat flour and rye flour make for a hearty loaf that can stand up to the strong flavor of the blue cheese. Other types of blue cheese will also work here, including Gorgonzola or Roquefort.
- 350 grams wheat flour
- 150 grams rye flour (whole)
- 1 teaspoon salt
- 15 grams bakers yeast (fresh)
- 260 milliliters warm water
- 2 tablespoons honey
- 90 grams stilton (or other blue cheese)
- 60 grams walnuts
- In a bowl, mix the flour and salt. Form a well in the center.
- Dissolve the yeast in some of the warm water and combine with the remaining water and honey. Pour into the well.
- Place the kneading hook on the mixer and knead the dough. Alternately, form the dough by hand and place on a floured surface. Knead for 10 minutes.
- Once kneaded, add the cheese and chopped walnuts and knead just to incorporate.
- Place the dough in a bowl and cover with a cloth. Set in a warm place to rise for 60-90 minutes, or until doubled in size.
- Place the dough on a floured surface and knead a little. Form into a ball, adding flour to the work surface as needed.
- Let dough rise for another 45 minutes.
- Preheat oven to 400°F. Place the dough in a baking pan lined with parchment paper. Cut the surface with a knife.
- Bake for about 35-45 minutes until golden and when there is a hollow sound when the bottom of the loaf is tapped. Cool and slice.