This is a flavoured bread, using this bread recipe as a base.
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.
Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins. You will need to add more flour as it gets sticky. Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.
Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.
note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.