This Whole Wheat Caraway Cheese Batter Bread is loaded with three kinds of cheese, lots of spicy caraway seeds and a healthy blend of whole wheat and all-purpose flour. There’s a powerhouse of flavor in each and every slice.
By now you know, I can never follow a recipe without making changes to it. That doesn’t mean that the original recipe isn’t’ good enough. Hardly. It just means that I like to put my own creative spin on everything I do. To me it’s what makes cooking and baking so much fun!
This recipe is no exception. The original Caraway Cheese Batter Bread is from Kerry Dunnington’s cookbook “Tasting the Seasons” and can be found on page 217. Perhaps you remember this book from when I posted Kerry’s recipe for Carrot and Leek Gratin back in March 2015, and I also did a giveaway of her cookbook to one lucky winner. I highly recommend Kerry’s book. It’s become one of my all time favorite cookbooks. Here’s a quick pic of the Carrot and Leek Gratin. It’s AMAZING!
But back to the bread…
I honestly didn’t do all that much to change up Kerry’s original recipe for this bread. But what I did do was double the recipe in order to get two loaves instead of one. I also added two additional cheeses to Kerry’s one, and because I try hard not to eat all white breads these days, I also incorporated whole wheat flour in place of Kerry’s all all-purpose flour loaf. And, where Kerry’s recipe called for sugar (to feed the yeast), I used honey. See? Not that many changes happened here.
WHOLE WHEAT CARAWAY CHEESE BATTER BREAD {PRINT THIS RECIPE}
Yield: 2 loaves Prep Time: 2 hours (includes rise time) Bake Time: 45-50 minutes
for kneading)
in the warm water. Stir in the honey and allow the mixture to get foamy (about
10 minutes).
bowl with a wooden spoon), stir together the yeast mixture, Swiss, Parmesan,
jack cheese, olive oil, salt and caraway seeds. Add 2 cups of the all-purpose
flour and stir well (or use the dough hook) to thoroughly incorporate the flour
into the wet ingredients. Slowly incorporate the remaining all-purpose flour
along with the whole wheat flour until the dough comes together into a ball.
surface and divide the dough in half. Gently knead each half of dough until
smooth and elastic (using more flour if the dough is too sticky).
oil spray. Place a dough log into each loaf pan and place the pans in a warm,
draft free place for the dough to rise until doubled in bulk, approximately 90
minutes.
approximately 45 minutes in the preheated oven until the loaves sound hollow when tapped and they’re golden brown.
Remove to wire racks to cool for 10 minutes and then turn the loaves out of the
pans and allow to cool completely before serving.
texture and a firm crumb. Slather it with some hearty yellow mustard and some
of your favorite lunch meat and you’ll have a sandwich fit for a king (or
queen). Of course toasting it with a bit of butter is like a little
slice of heaven too 🙂
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop. Custom orders are always welcome, and my line of custom food blogger aprons are the perfect tool for branding yourself during all of your public appearances.
Kudos Kitchen by Reneé ~ Where food, art, and fun collide on a regular basis!
Cookin' Canuck
Thursday 4th of June 2015
I'm convinced that I would love this bread! First of all, it's whole wheat. Second, there are three cheeses. What's not to love?!
Amanda @ The Kitcheneer
Wednesday 3rd of June 2015
This bread looks absolutely delicious! My husband would drool over this if I made it for his sandwiches!
Kellie Hemmerly
Wednesday 3rd of June 2015
This looks wonderful! I'd love to make a pile of sandwiches with it!
Susan
Tuesday 2nd of June 2015
I'm a sucker for any type of bread that contains caraway seeds. I love the smell, what I'd give to be in your kitchen when those came out of the oven.
Erin Dee
Tuesday 2nd of June 2015
Those aprons are beautiful! You're so talented. I still draw and paint stick figures. ;)
I love that you used some whole wheat here! It looks delicious.