Rye Sourdough Bread with Cheese

Prepare the Sourdough Starter In a medium bowl, mix the rye flour, water, and sourdough culture until well combined. Cover with a clean kitchen towel and let it sit at room temperature for 12-14 hours, or until it is bubbly and active.

Mix the Bread Dough Transfer the bubbly sourdough starter to a large mixing bowl. Add the rye flour, bread flour, water, salt, and olive oil. Mix and knead the dough until smooth and elastic. Cover the bowl with a towel and let it rise at room temperature until doubled in size.

Prepare the Cheese Filling Grate the cheese of your choice and mix in herbs if desired. Set aside.

Shape and Proof the Bread Once the dough has doubled in size, gently deflate it and place it on a floured surface. Flatten the dough and spread the cheese filling over it. Roll the dough into a log and place it on a baking stone or sheet. Let it proof for 1-2 hours until puffy.

Preheat the Oven and Apply Toppings Preheat the oven to 425°F (220°C). Brush the proofed bread with an egg wash and sprinkle sesame seeds, poppy seeds, and additional cheese on top if desired.

Bake the Bread Slide the bread onto the preheated baking stone or sheet. Bake for 35-40 minutes, or until deep golden brown and crusty. Transfer to a wire rack to cool completely.

Serve and Enjoy Slice the bread and serve with butter, herbs, and honey if desired. This rye sourdough bread with cheese is best enjoyed fresh and warm!