Rosemary-Asiago Chop Bread

Rosemary-Asiago Chop Bread (Adapted from KAF Whole Grain Baking)

1 cup warm water
2 tablespoons olive oil
1 1/2 cups whole wheat flour
1 cup barley flour
1/2 cup bread flour
2 teaspoons dried rosemary
1 1/4 teaspoons salt
1 tablespoon brown sugar
2 teaspoons instant yeast
4 ounces Asiago cheese, cut into small cubes

In a large bowl, whisk together flours, rosemary, salt, brown sugar and yeast. Add warm water and oil, stirring until absorbed. Turn mixture out onto a lightly floured surface and knead until the dough is soft and smooth. Place dough in a lightly oiled bowl, turning the dough to coat, cover and let proof until almost doubled in bulk. This should take roughly 1 to 2 hours.

Scoop out the dough and shape into a ball. Gently press the dough into a 9 x 12" oval. Scatter the cubes of cheese on the bottom half of the dough. Fold the other half on top over the cheese and seal the edges. Shape the dough into a 7" round and set it in a 8" round cake pan lightly coated with nonstick spray.

Take a bench knife and randomly chop all over through the top of the dough - almost to the bottom. You want it to look very rough on top with bits of the cheese peeking out. Lightly cover with plastic wrap coated with nonstick spray. Let proof again for 90 minutes - it should look puffy, but will probably not have risen a whole lot.

While the dough is rising, preheat the oven to 350.

Carefully remove the plastic wrap and bake until the top is golden and the cheese has melted - about 30-35 minutes. Remove and place on a wire rack to cool for at least 30 minutes before cutting into it.

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