200 g strong white flour
60 g spelt flour or sprouted spelt flour
1 tsp salt
¾ tsp active dry yeast
1 tsp canola oil, plus more for the tin and surface
100 g gruyère or emmental cheese, coarsely grated
1 clove garlic, finely chopped
- Put the flours, salt and yeast in a bowl and stir them together. Add 250ml hand-hot water and the oil and stir the lot until you have a sticky dough. Cover with a damp tea towel and leave it for 30 minutes. Knead the dough briefly in the bowl until it looks a bit smoother then cover it again and leave it for 8 hours or overnight somewhere cool or in the fridge. It doesn’t matter if you leave it for a few hours longer provided it is kept cool.
- Oil a 25cm long loaf tin. Tip the dough out onto an oiled surface and divide it into 6 pieces with a sharp knife and oiled hands – it will be sticky. Mix the cheese, smoked garlic and some black pepper in a bowl and add a pinch of salt flakes, take a handful out and put it aside.
- Flatten out each piece of dough and put ⅙ of the cheese mix in the centre, fold the dough around it and pinch it closed. Put it in the tin with the pinched side facing into the middle of the tin. Fill the rest of the dough pieces in the same way and put them in the tin in the same way, make sure the piece at the end has the pinched side facing inwards. Leave covered for 2 hours to rise, or until doubled in size.
- Heat the oven to 220C/fan 200C. Sprinkle the remaining cheese mix along the centre of the bread and bake for 30 minutes or until the bread is brown and cooked through. Cool for a few minutes before lifting it out of the tin, the bread should pull easily into sections.