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Baking recipe · from the recipe book

Garlic Cheddar Seeded Bread Flour Batard

A crackly, sesame-and-sunflower-free seeded crust wraps a chewy crumb studded with sharp cheddar cubes and sweet roasted garlic.

Garlic Cheddar Seeded Bread Flour Batard

Ingredients

  • 3¼ cups450 gBread flour
  • ½ cup50 gWhole wheat flour
  • 1½ cups340 gWaterlukewarm, about 95°F (35°C)
  • 1¼ tsp5 gInstant yeast
  • 1½ tsp9 gSalt
  • 1½ tsp10 gHoney
  • 10 cloves30 gGarlicwhole peeled cloves
  • 1 tbsp15 gOlive oil
  • 1¼ cups shredded140 gCheddar cheesecut into 1/2-inch cubes
  • 2 tbsp15 gGround flaxseed
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2 tbsp20 gSesame seeds
  • 1½ tbsp10 gYellow cornmeal, whole-grain

Steps

  1. Preheat the oven to 375°F (190°C). Toss the garlic with one third of the olive oil, wrap in foil and roast 25 minutes until soft and golden; cool and roughly chop.
  2. In a large bowl, stir the bread flour, whole wheat flour, instant yeast and flaxseed. Stir the honey into the water, add to the bowl and mix to a shaggy dough; rest 20 minutes.
  3. Sprinkle the salt over the dough and add another third of the olive oil; knead 8 minutes until smooth and elastic, about 68% hydration and 1.8% salt.
  4. Flatten the dough, scatter the roasted garlic and cheddar over it, fold up and knead gently just until spread through.
  5. Cover and rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
  6. Mix the pumpkin seeds and sesame seeds on a plate. Shape the dough into an oval batard, brush the top with water, and roll it in the seed mix.
  7. Dust a baking sheet with the cornmeal, set the loaf on it seam side down, cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked.
  8. Place an empty pan on the oven's lower rack and preheat to 450°F (230°C).
  9. Brush the loaf's sides with the remaining olive oil and slash the top. Bake, pouring a cup of hot water (not counted) into the empty pan for steam, 15 minutes, then lower to 410°F (210°C) and bake 20 to 25 minutes more until deep brown and 200°F (93°C) in the center.
  10. Cool on a rack at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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