Fresh Milled Jalapeño Cheddar Bread Recipe
If you love homemade artisan bread with a little kick, this Fresh Milled Jalapeño Cheddar Bread is one you’ll want to try. It’s made with freshly milled flour, plenty of cheddar cheese, and diced jalapeños for a loaf that’s hearty, flavorful, and perfect alongside a bowl of soup or chili.
The combination of nutty fresh milled flour, melty cheddar, and spicy jalapeños makes this loaf especially delicious toasted with a little butter.
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Why You’ll Love This Fresh Milled Jalapeño Cheddar Bread
- 100% Fresh Milled Flour
- Crusty Artisan Style Loaf
- Chewy crumb
- Spicy and Cheesy
- Perfect alongside stews, soups, and chili
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Shop NUTRIMILL for grain mills, mixers, and more fresh milled flour tools. Enjoy $20 of select items with my coupon: rose20.
One of my favorite stand mixers is the ZACME MIXER.
For a non-stick work surface, I use a SILICONE DOUGH MAT
I use a DUTCH OVEN for baking.
My favorite source for wheat berries is ANCIENT GRAINS/GRAND TETON
Ingredients for Fresh Milled Jalapeño Cheddar Bread
Fresh Milled Flour
I used a mixture of Hard White Wheat, Hard Red Wheat, and Khorasan (Kamut). This combination gives a light and fluffy crumb with great gluten development and structure.
You could use all Hard Wheat or a combination of 2/3 hard wheat combined with an ancient grain.
Water
Warm water heated to 100-105 degrees F.
Olive Oil
Used to keep the crumb soft. May substitute with avocado oil or melted butter.
Honey
Honey is optional but pairs so well with this spicy flavor combination.
Egg
An egg is added for texture and to keep the bread from being crumbly.
Yeast
You can use either Active Dry Yeast or Instant Yeast.
Salt
I use a fine sea salt.
Jalapenos
I use canned jalapenos, diced. You can dice fresh jalapenos or use pickled peppers.
Sharp Cheddar Cheese
I use white cheddar cheese but you can definitely use yellow cheese for more color. I shred the cheese before adding to the recipe, however you can used cubed cheese.
Full ingredient amounts can be found in the printable recipe card below
How to Make Fresh Milled Jalapeño Cheddar Bread
Step 1: Mill your wheat berries on the fine setting of your grain mill.
Mill 390 grams of wheat berries which will yield 390 grams of flour.
Step 2: Soak or Sponge
You can either do the sponge method or soaking method.
The sponge method has you add all the liquid ingredients, yeast, and half of the flour to a stand mixer bowl. Mix well, cover and let sit for 20 minutes before adding the rest of the flour and salt before kneading.
The soaking method has you add all the ingredients except the salt and yeast to the mixing bowl. Mix until combined, cover, and let sit for 30 minutes before adding the salt and yeast and kneading.
For more information on the difference between the 2 methods, READ THIS ARTICLE
Step 3: Knead the Dough
After completing your preferred method above, knead the dough on speed 2 for 12-15 minutes or until glossy and stretchy.
Step 4: First Rise/Bulk Fermentation
After kneading, cover the bowl and let the dough rise for 1 to 1 1/2 hours or until doubled in size.
Step 5: Prepare Add Ins
When the dough is doubled, shred 1 cup of cheese or use pre-shredded and dice 1/2 cup of jalapenos, either fresh or canned. Set aside.
Step 6: Mix in Add-Ins
Punch down the dough and turn it over onto a lightly floured surface.
Press out the dough into a rectangle and sprinkle the jalapenos and cheese on the dough.
Fold up the edges of the dough over the add-ins and start kneading the dough until the mix ins are well incorporated.
Some of the jalapenos and cheese will poke through, that is fine and makes for a nice-looking loaf. Also, if some of the mix ins fall out, just tuck them back into the dough.
Shape the dough into a round ball and place on piece of parchment paper.
Lower the dough (on the parchment paper) into a medium sized colander.
Cover and let this dough rise while the oven preheats in the next step.
Step 7: Preheat oven and Bake
Preheat a Dutch oven in the oven to 450 degrees F.
Once preheated, carefully remove the lid and lower the dough (on the parchment paper) down into the hot Dutch oven.
Spritz a little water in the pot or add a few ice cubes on the outside of the parchment paper for steam
Quickly and carefully return the lid and then place the Dutch oven back in the preheated oven.
Bake for 20 minutes with the lid on.
After 20 minutes, remove the lid (carefully) and return the pot to the oven to bake with the lid off for an additional 15 minutes or until deeply golden brown.
Cool on a cooling rack completely before slicing.
Tips for Making Fresh Milled Jalapeño Cheddar Bread
Avoid adding too many jalapenos unless you love super spicy bread:)
Use a high-quality cheddar for the best flavor.
Don’t over bake the bread for best results.
Let the loaf cool completely before slicing.
Can I make this less spicy?
Yes, you can use a mild pepper if you want. Some good options would be sweet banana peppers or pepperoncini.
Another option is to remove the seeds and membrane to make the jalapenos milder.
Alternatively, you could sauté bell pepper and add that as a substitute.
What Kind of Flour Is Best for Jalapeño Cheddar Bread?
- Hard White Wheat
- Hard Red Wheat
- A combination of hard wheat with either Khorasan (Kamut), Spelt, or Einkorn. Use 2/3 hard wheat to 1/3 ancient grains.
What to serve with Jalapeño Cheddar Bread
- This bread goes very well with Chili.
- Serve with soups or stews as a flavorful bread component.
- Toast and serve with eggs for breakfast.
- Makes the best sandwiches!
How to store Fresh Milled Jalapeño Cheddar Bread
Store cooled loaf in a bread bag or an airtight container for 3-4 days on the counter.
Freeze in freezer safe bag for up to 3 months.
Frequently Asked Questions
Yes, you can. Just keep in mind that the texture will be a bit different as well as the flavor.
Yes! I use them in my bread all the time with great results!
If you leave the seeds and membranes intact, it is quite spicy. I would not say overbearingly so, but yes, it is spicy.
Absolutely! Just make sure it is a hard cheese.
There are many reasons your bread may turn out dense. Please read this post for an in depth look at the reasons and solutions: Dense Fresh Milled Flour Bread? Here’s How to Fix It
More Fresh Milled Bread Recipes
Soft Same Day Fresh Milled Sourdough Sandwich Bread
Easy Master Dough Recipe Using Fresh Milled Flour
How to Make Ciabatta Bread with Fresh Milled Flour
Fresh Milled Flatbread (Easy, Whole Grain Flat Bread) – The Rose Homestead
Easy Fresh Milled Baguettes Recipe for Beginners
The Best Fresh Milled Dinner Rolls (Yeast Recipe) – The Rose Homestead
Fresh Milled Jalapeño Cheddar Bread Recipe
Equipment
- Dutch Oven
Ingredients
- 1 cup Warm Water (234 grams) 100-105 degrees F
- 2 tbsp Olive Oil (22 grams)
- 1 tbsp Honey (20 grams)
- 1 Egg
- 3 cups Fresh Milled Flour (390 grams)
- 1 tsp Salt (6 grams)
- 2 1/4 tsp Yeast (8 grams)
- 1/2 cup Jalapenos, chopped (70 grams)
- 1 cup Shredded Cheddar Cheese (80 grams)
Instructions
- First, mill your wheat berries on the fine setting of your grain mill.
Sponge Method
- If using the sponge method, warm the water and add it along with the oil, egg, honey, and yeast to the bowl of a stand mixer.
- Add 1/2 of the flour and mix until just combined.
- Cover and let sit for 20 minutes.
- Leave out 1/2 the flour and all of the salt.
Soaking Method
- Warm the water and pour it along with the oil, egg, honey, and all of the flour to the mixing bowl.
- Mix until just combined, cover and let rest for 30 minutes.
- Leave out the yeast and salt.
Knead the dough
- Either add the rest of the flour and the salt (sponge method) or the salt and yeast (soaking method) and turn the mixer on speed 2.
- Knead for 12-15 minutes or until the dough is glossy, smooth, and stretchy.
First Rise
- After the dough kneads, cover the bowl and allow the dough to rise until doubled, about 1 to 1 1/2 hours.
Add mix-ins and shape
- After dough has risen, prepare the cheddar cheese and jalapenos.
- Punch down the dough and turn it onto a lightly floured surface.
- Press out the dough into a rectangle and pour the cheese and jalapenos on the dough.
- Pull the ends and sides over onto the center of the dough and knead the dough until the mix-ins seem to be distributed evenly, about 1-2 minutes.
- Shape into a ball and place on a piece of parchment paper.
- Place this into a medium sized colander or banneton basket.
- Preheat the oven to 450 degrees with a Dutch oven in the oven while it preheats.
Bake
- Once the oven has preheated, score the top of the bread with a sharp knife or lame.
- Carefully remove the Dutch oven, take off the lid, and lower the bread with the parchment paper down in the Dutch oven.
- Return the lid, place in the preheated oven and bake for 20 minutes with the lid on.
- Remove the lid and bake an additional 15 minutes.
- Cool on a cooling rack completely before slicing.
