Caraway Cheese Batter Bread Recipe - Kudos Kitchen by Renee (2024)

This Whole Wheat Caraway Cheese Batter Bread is loaded with three kinds of cheese, lots of spicy caraway seeds, and a healthy blend of whole wheat plus all-purpose flour. There's a powerhouse of flavor in each and every slice.

By now you know, I can never follow a recipe without making changes to it. That doesn't mean that the original recipe isn't' good enough. Hardly. It just means that I like to put my own creative spin on everything I do. To me it's what makes cooking and baking so much fun!

This recipe is no exception. The original Caraway Cheese Batter Bread is from Kerry Dunnington's cookbook "Tasting the Seasons" and can be found on page 217.

I honestly didn't do all that much to change up Kerry's original recipe for this bread. But what I did do was double the recipe in order to get two loaves instead of one. I also added two additional cheeses to Kerry's one, and because I try hard not to eat all white breads these days, I also incorporated whole wheat flour in place of Kerry's all all-purpose flour loaf. And, where Kerry's recipe called for sugar (to feed the yeast), I used honey. See? Not that many changes happened here.

WHOLE WHEAT CARAWAY CHEESE BATTER BREAD {PRINT THIS RECIPE}
Yield: 2 loaves Prep Time: 2 hours (includes rise time) Bake Time: 45-50 minutes

2 packages of active dry yeast (4½ teaspoons)

4 tablespoons honey

2½ cups warm water (tap water is fine)

1 cup shredded Swiss cheese

1 cup freshly grated Parmesan cheese

1 cup pepper jack cheese

4 tablespoons olive oil

1 tablespoon salt

¼ cup caraway seeds

2¼ cups unbleached all-purpose flour (more
for kneading)

2 cups whole wheat flour

olive oil spray

2 - 9x5 loaf pans

-In a medium-size bowl, dissolve the yeast
in the warm water. Stir in the honey and allow the mixture to get foamy (about
10 minutes).

-In the bowl of a stand mixer (or a large
bowl with a wooden spoon), stir together the yeast mixture, Swiss, Parmesan,
jack cheese, olive oil, salt and caraway seeds. Add 2 cups of the all-purpose
flour and stir well (or use the dough hook) to thoroughly incorporate the flour
into the wet ingredients. Slowly incorporate the remaining all-purpose flour
along with the whole wheat flour until the dough comes together into a ball.

-Turn the dough out onto a lightly floured
surface and divide the dough in half. Gently knead each half of dough until
smooth and elastic (using more flour if the dough is too sticky).

-Form each half of dough into a logs to fit the loaf pans. Spray each loaf pan liberally with olive
oil spray. Place a dough log into each loaf pan and place the pans in a warm,
draft-free place for the dough to rise until doubled in bulk, approximately 90
minutes.

-Preheat oven to 375°. Bake the bread for
approximately 45 minutes in the preheated oven until the loaves sound hollow when tapped and they're golden brown.
Remove to wire racks to cool for 10 minutes and then turn the loaves out of the
pans and allow to cool completely before serving.

This bread makes awesome sandwich bread. It has a wonderful
texture and a firm crumb. Slather it with some hearty yellow mustard and some
of your favorite lunch meat and you'll have a sandwich fit for a king (or
queen). Of course toasting it with a bit of butter is like a little
slice of heaven too 🙂

Until we eat again, I hope you have a delicious day!

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