Soft Whole Wheat Cheddar Basil Boule

Steps

1. Prepare first: cube the cheddar, chop the fresh basil, warm the water and 2% milk to lukewarm, and melt the butter; set the butter aside for brushing the baked loaf.
2. In a large bowl, whisk together the whole wheat flour, bread flour, instant yeast, salt, dried oregano and garlic powder.
3. In a separate bowl, stir the lukewarm water, lukewarm milk, honey and olive oil together. Pour this liquid into the bowl of whole wheat flour and bread flour and stir into a shaggy dough. Cover and rest 15 minutes so the whole wheat flour absorbs the liquid. The dough is about 76% hydration counting the milk as liquid, and 1.8% salt.
4. Knead the dough 8 to 10 minutes until smooth and slightly tacky. Flatten it, scatter on the chopped basil and cubed cheddar, then fold and knead 1 to 2 minutes until evenly spread.
5. Place the dough in a lightly greased bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Turn the dough out, press gently, and shape into a tight round by tucking the edges underneath. Set seam-side down on a parchment-lined baking sheet.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
8. Score an X across the top and bake 35 to 40 minutes, until deep golden and 190°F (88°C) in the center; tent with foil after 20 minutes if browning fast.
9. Brush the hot loaf all over with the melted butter for a soft crust, then cover loosely with a clean towel.
10. Cool on a rack at least 1 hour before slicing into 12 slices.