This delightful cheddar green onion sourdough bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions. Each bite offers a perfect balance of tangy, cheesy goodness with a hint of freshness from the green onions.
Whether enjoyed on its own, toasted with a pat of butter, or used to make a gourmet sandwich, our Cheddar Green Onion Sourdough Bread is sure to delight your taste buds and leave you craving more.
If you like cheddar added sourdough bread recipes then try these recipes, Jalapeno cheddar sourdough bread, Zucchini white cheddar sourdough bread and Pepper Jack and apple sourdough bread.
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How to make cheddar green onions sourdough bread ?
You need the following ingredients to make this sourdough bread.
- Bread flour : This recipe used unbleached bread flour.
- Rye flour : Rye flour adds nuttiness to the recipe.
- Spelt flour : Spelt flour adds extra nutrients to the dough.
- Sourdough starter : 100% of sourdough starter (1:1 flour to water ratio)
- Salt : Adds flavor and control rate of fermentation.
- Water : 72% hydration
- Sharp cheddar cheese : I used extra sharp cheddar cheese.
- Pepper : Adds flavor and taste to sourdough bread.
- Green onion : Use only chopped green only.
See recipe card for quantities.
Instructions to make this Cheddar Green Onion Sourdough Bread
In a large bowl, add bread flour, spelt flour and rye flour and sourdough starter water and set aside for 1 hour .
- Step 1: bread flour, spelt flour and rye flour
- Add water to form a dough
3. Step 3: After stretch and fold the dough spread it into a rectant
5. Step 5: Fold the dough like this
4. Step 4: incorporate cheddar cheese, green onion and pepper
6. Step 6 : Shaped dough can be referigerate overnight
Step 6 : Shaped dough can be Step 7. Next morning score & Bake
referigerate overnight
Why add cheddar and green onions to sourdough bread?
Because of the following reason, adding cheddar and green onion to sourdough bread make it more delicious.
- Rich Flavor: The sharpness of cheddar cheese combines perfectly with the tangy sourdough, creating a rich and savory flavor profile.
- Freshness: The addition of green onions adds a pop of freshness and a subtle onion flavor that complements the tanginess of the sourdough and the richness of the cheese.
- Versatility: This bread is incredibly versatile and can be enjoyed in various ways. Whether eaten on its own, used to make sandwiches, or served alongside soups and salads, its flavor and texture enhance any meal.
- Nutritional Benefits: Sourdough bread is naturally fermented, making it easier to digest and potentially offering some health benefits. The addition of cheddar cheese provides protein and calcium, while green onions add vitamins and antioxidants.
- Homemade Goodness: Baking your own Cheddar Green Onion Sourdough Bread allows you to enjoy the unbeatable aroma and freshness of homemade bread straight from your oven. Plus, it’s a fun and rewarding baking project!
How to make perfect green onion in the sourdough Cheddar green onion sourdough bread ?
You need to ensure the unique distribution of cheese and green onion in the sourdough bread for that you need to add those ingredients during lamination.
Variations
- Jalapeño Cheddar Green Onion Sourdough:
- Add diced jalapeños to the dough along with the cheddar and green onions for a spicy kick.
- Bacon Cheddar Green Onion Sourdough:
- Add cooked and crumbled bacon to the dough along with the cheddar and green onions for a savory flavor.
- Sun-Dried Tomato Cheddar Green Onion Sourdough:
- Add chopped sun-dried tomatoes to the dough along with the cheddar and green onions for a tangy twist.
- Rosemary Cheddar Green Onion Sourdough:
- Add chopped fresh rosemary to the dough along with the cheddar and green onions for an herby flavor.
Storage
As it is cheese added to sourdough bread, you can keep them at room temperature for 1-3 days . For long term storage freeze the sourdough bread as individual slices.
| Ingredients | Bakers % * |
| Bread flour | 70 |
| Spelt flour | 20 |
| Rye flour | 10 |
| Sourdough Starter | 18 |
| Water | 72 |
| Salt | 2 |
| Extra Sharp Cheddar Cheese | 28 |
| Green onion ( Green parts only) | 7.2 |
| Pepper | 0.23 |
- Baker’s % is calculated based on the total weight of flour. To calculate a baker’s percentage, you can use the following formula:
(weight of ingredient ÷ weight of flour) x 100 = baker’s % of that ingredient
BAKING SCHEDULE
Make Sourdough starter at 8. 00 A.M
Incorporate starter along with flours into the dough 12.30 P.M
Add salt into dough around 1.30 P.M
Stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for a second time.
Around 4.30 P.M Laminate the dough and incorporate the cheese, green onion and pepper.
Pre-shape at 6.00 P.M.
Shape the dough 6.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Top tip
- Use sharp or extra sharp cheddar cheese to make this sourdough bread.
- Small, cubed cheese will be good for presentation and taste compared grated cheese. Freshly cubed cheese is great than pre-cubed cheese .
- Finely chopped green onions is a great choice.
Adding pepper or any other spices will increase the taste of the bread. You can skip it if you don’t want to use it.
FAQ
I don’t like scallion or green onions , what I can add to make this sourdough bread?
Yes you can use chives instead of Scallion or green onions
Looking for other recipes like this? Try these:
Pairing
These are few new sourdough recipes
Cheddar Green Onion Sourdough Bread
This delightful cheddar green onion sourdough bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions.
Servings: 12 servings
Calories: 206kcal
Ingredients
- 2 ¾ cups / 350g Bread flour
- ¾ cup heaping /100g spelt flour
- ½ cup / 50g Rye flour
- 1 ½ cups /360g water
- ½ cup / 36g green onions
- 1 ¾ teaspoon / 10g salt
- 4.92 oz / 140g Extra Sharp Cheddar Cheese
- ½ teaspoon / 1.15g Black pepper
- ½ cup / 90g sourdough starter
Instructions
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FIRST MAKE SOURDOUGH STARTER
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In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.
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MAKE DOUGH
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When the starter is ready in large bowl add sourdough starter and water ( 345g) and bread flour , spelt flour and rye flour and mix well and set aside for one hour.
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After 1 hour add salt and rest of water ( 15g) and combine everything then set aside for 1 hour
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STRETCH AND FOLD
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Then stretch and fold the dough every 1 hour for until 2 hours.
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This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
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LAMINATE THE DOUGH
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One hour after last stretch and fold do a lamination of the dough. Means spread the dough into a thin sheet and fold it into a letter fold. Incorporate chopped extra sharp cheddar cheese and green onion and pepper.
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Set it aside for another hour. By this time dough will be doubled 50% approximately.
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SHAPING THE DOUGH
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Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
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Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.
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COLD PROOF
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After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
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SCORE AND BAKE
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When you are ready to bake preheat oven to 475°F/ 246°C.
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Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
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Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
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Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
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If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
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Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.
Nutrition
Calories: 206kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 515mg | Potassium: 65mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.