The ploughman's loaf

 

330g unbleached, organic strong white flour

170g spelt flour

120g sourdough starter

50g Stilton cheese (grated)

50g mature Cheddar cheese (grated)

40g chutney/pickle*

10g chia seeds

20g linseed

265g bottled water

20g olive oil

3g baker’s yeast

10g kosher salt

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Prompted by Pam Wood, who suggested that my Stilton and onion bread would go well with a ploughman's, I give you 'The ploughman's loaf'.

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* I make my own chutney.  The one used in this batch of bread was green tomato chutney but you can use any homemade or good quality commercial chutney/pickle for this recipe.

 

Put the flour in a mixing bowl and add the water, sourdough starter, chia and linseed, olive oil, salt and baker’s yeast.  Mix all the ingredients together and knead the dough for 6 to 8 minutes.  Add the 2 cheeses and chutney and mix well.  * Less water is used in this recipe, as the cheeses and chutney add a lot of moisture to the dough.  Leave to rise covered by a tea towel for 90 minutes to 2 hours. Take the dough from your bowl and flatten slightly into a disc.  Fold in 4 edges to the centre and shape into a ball.  Leave the dough to rise on a greased flat baking tray or well floured banneton (seam upwards) for about 2 hours or until it has doubled in bulk.  Dust with rye flour and slash a cross on the bread with a lame or a razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.