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Garlic Cheddar Chive Sourdough bread whole and uncut with a few chives and a partial bulb of garlic sitting in front
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Garlic Cheddar Chive Sourdough Bread

Prep Time15 minutes
Cook Time40 minutes
Resting Time7 hours 20 minutes
Total Time8 hours 15 minutes
Cuisine: American
Keyword: sourdough
Servings: 2 loaves
Author: Nicole

Equipment

  • stand mixer (with dough hook)
  • clay baker

Ingredients

  • 1 1/2 c sourdough starter active
  • 1 1/4 c water
  • 1 tsp minced garlic
  • 1 tbsp dried chives
  • 1 tbsp honey
  • 2 tbsp coconut oil melted
  • 2 tbsp vital wheat gluten
  • 1 c whole wheat flour
  • 2 c white whole wheat flour
  • 1 tsp salt
  • 3/4 c cheddar cheese shredded
  • 2 tbsp cheddar cheese shredded

Instructions

First Rise:

  • In a mixing bowl, combine starter, water, garlic, chives, honey, oil, vital wheat gluten and whole wheat flour.
  • Mix well.
  • Add white whole wheat flour and 3/4 c cheddar cheese. Mix until dough pulls away from the sides of the bowl, adding more white whole wheat flour if necessary.
  • Let dough rest 20 minutes.
  • Add salt and mix for 9 minutes.
  • Place dough in a greased bowl; cover and let rise at room temperature for 6 hours.
    Continue with next step in the last 30 minutes of the six hour rise.
  • Soak your clay baker for about twenty minutes.

Second Rise:

  • Divide the dough into two roughly equal portions, and shape each portion into loaves.
  • Place each portion into a separate greased bowl - seam side up; cover, and let rise one hour.
    Continue with next step while dough is rising.
  • Dump the water from your clay baker, and place empty cold baker in a cold oven. With the clay baker inside, preheat the oven to 425 F. Keep the clay baker inside for the entire second rise (one hour).

Baking:

  • Prepare the dough by carefully turning it onto a piece of parchment paper, seam side down. Score the loaf as desired, and sprinkle with 1 tbsp cheddar cheese.
  • Carefully place the parchment and loaf in the hot clay baker, put the lid on the baker and place in the oven for 15 minutes.
  • Remove the lid and bake for 5 more minutes.
  • Repeat steps 1-3 under "baking" with the second loaf.
  • ENJOY!

Notes

You could probably make this recipe without a stand mixer, but it is so much easier if you have a mixer. Developing the gluten by hand is a pain the butt. Ask me how I know!
A clay baker is the only way I have ever baked this recipe, and due to the way loaves turn out with a consistently great texture, I highly recommend using one. If you didn't want to use a clay baker, you could probably bake this recipe in a loaf pan at a lower temperature for a longer period of time. If you do, let us know how it turns out!