Swiss Cheese Rye Bread

• 168 g sourdough starter (equal weights flour and water) or 3/4 cup sourdough starter (equal weights flour and water)
• 115 g room temp water or 1/2 cup water
• 115 7/8 cup rye flour or 15 tablespoons rye flour
• 150 g all-purpose flour or 1 cup all-purpose flour, plus 3 tablespoons
• 7 g salt or 1 teaspoon table salt
• 5 g instant yeast or 2 teaspoons instant yeast
• 140 g swiss cheese or 1 cup swiss cheese, diced

1. Mix the ingredients except cheese,.
2. knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container.
3. Stretch and fold after 15 minutes, cover and rest for another 15 minutes. Stretch and fold once more and return to container.
4. Cover container and place in fridge.
5. When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour.
6. spread cheese on top and roll into desired shape.
7. Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
8. 45 minutes or until doubled in volume.
9. bake for 12 min and rotate loaves, removing pan.
10. bake for 15 min more until 205 internally.
11. Cool on rack.

sourdough starter, water, rye flour, flour, salt, yeast, swiss cheese

Taken from www.food.com/recipe/swiss-cheese-rye-bread-505746 (may not work)