• 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.
Cover with a tea towel as the loaf is cooling for a softer crust.