Vegan Sourdough Bread with Cheddar and Chives

Nothing beats a fresh, homemade baked, gorgeously crusted sourdough bread. Especially when there is vegan CHEESE in it! YUM!

The Recipe

Vegan sourdough bread with cheddar and chives

Ingredients

4 cups / 500 g bread flour

1/4 cup / 50 g active, bubbly starter

1 1/2 cups / 375 g warm water

1 1/2 teaspoons salt

1/2 cup / 50 g chives, chopped

5.3 ounces / 150 g vegan cheddar, diced

Instructions

1. In a bowl combine bubbly sourdough starter, flour, salt and water. Knead by hand until smooth. Let the dough rise overnight at room temperature. Cover the bowl with a damp towel. It is ready, when the dough has doubled in size with a few bubbles on the surface.

2. Line an 8-inch bowl with a towel and dust with flour. Gently add diced cheese and chives and shape the dough into a round and transfer to the bowl. Let rise for about 2 hours. Refrigerate for 1 hour (you can do this step up to 6 hours or longer). When ready to bake, allow to sit at room temperature for a while.

3. Preheat oven to 500 °F / 260 °C. Place an iron cast dutch baking pot with lid into the oven.

4. Cut a piece of parchment paper so that it fits the size of your loaf. Place the parchment paper over the dough and invert the bowl. Dust the surface with flour and use a sharp knife to make a pattern, if desired. Transfer to the baking pot (careful it's very hot) and place the lid on the pot.

5. Reduce heat to 450 °F / 230 °C. Bake for about 1 hour. Transfer to a wire rack and allow to cool down. Slice. ENJOY!