Toasted Almond Cheddar Rye Loaf

Steps

1. Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast 8 to 10 minutes until fragrant, then cool and chop coarsely.
2. In a small bowl, mix the sesame seeds and flaxseed; set this seed mix aside, to be split into two halves later.
3. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt to make the dry mix.
4. Stir the molasses into the lukewarm water until dissolved, then pour it into the dry mix and stir with a stiff spatula or wet hands until no dry patches remain. This is about 78% hydration and 2% salt; rye dough is sticky and paste-like, so don't add any extra rye flour or bread flour.
5. Fold in the chopped almonds, the cheddar cubes and half of the seed mix until evenly spread through the dough.
6. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, until puffy and about 50% larger, with cracks on the surface.
7. Scatter the remaining half of the seed mix on a sheet of parchment. With wet hands, shape the dough into a round, roll the top in the seeds on the parchment, and set it seam-side down on the parchment.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the surface shows fine cracks and the dough springs back slowly when poked.
9. While the loaf proofs, place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for at least 45 minutes.
10. Score the loaf with a shallow cross, lift it by the parchment into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, lower the oven to 450°F (230°C) and bake 20 to 25 minutes more, until deep brown and crisp and the center reads 205°F (96°C).
12. Cool the bread on a rack for at least 2 hours before slicing into 12 slices, so the rye crumb sets.