This time I wanted the flavor to be more subtle - I wanted this to be the sort of bread where you know there's something different, but you can't quite pinpoint what's going on.
I thought the Irish Whisky Aged Cheddar was an idea candidate. The cheese has its own subtle flavors. And since this recipe doesn't use a lot of the cheese, if you buy a wedge, you'll have plenty left for snacking or other recipes. And that's a very, very good thing.
While the cheese flavor isn't prominent, it's there, particularly when this bread is warm or toasted. Grilled cheese, anyone?
I made this in a bread machine, but you can certainly opt to make it by hand or with a stand mixer.
Sprouted Wheat and Whisky Cheddar Bread
1 cup (4 1/2 ounces) sprouted wheat flour
1/4 cup grated Kerrygold Irish Whisky Aged Cheddar
1 1/2 cups (6 3/4 ounces) bread flour
2 tablespoons cane sugar
1/4 cup orange juice
3/4 cup water
1 tablespoon butter
Add all ingredients into your bread machine in the order recommended by the manufacturer. I added the cheese between the two types of flour because I thought it had a better chance of mixing evenly rather than clumping together, but I don't know if that was necessary.
Set the machine for a medium loaf, regular crust. Push buttons as required.
Remove the loaf from the machine as soon as it's done and let it cool completely on a rack before slicing.