Soft Cheddar Garlic Rye Sandwich Loaf

Steps

1. Prepare first: melt 25 g of the butter (about two-thirds) in a small pan over low heat, add the garlic and cook gently 2 minutes until fragrant but not browned; cool to lukewarm. Cut the cheddar into cubes and chill until needed.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and black pepper.
3. Add the warm water, warm buttermilk, molasses and the cooled garlic butter. Mix into a shaggy, sticky dough, about 66% hydration (the water plus the buttermilk's water, as a percent of the combined rye flour and bread flour) and 1.8% salt.
4. Knead on a lightly dampened counter for 8 minutes; rye dough stays tacky, so keep your hands wet instead of dusting with more rye flour or bread flour. Knead in the cheddar cubes until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until puffy and about 1 1/2 times its size.
6. Grease a 9x5-inch loaf pan. Pat the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-down in the pan.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns just above the rim and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Bake 40 to 45 minutes, tenting with foil after 25 minutes if the top browns fast, until the center reads 190°F (88°C).
9. Melt the remaining 10 g of butter (the last third) and brush it over the hot crust for a soft top.
10. Turn the loaf out and cool completely on a rack, about 1 1/2 hours, before cutting into 12 slices.