Cheddar Cheese and Garlic Spelt Bread

 

 

 

Soft, enriched spelt dough wrapped around sharp, melty cheddar and fragrant garlic, baked into a golden, round loaf. Perfect for sandwiches, dunking into soups, or simply tearing apart warm from the oven.

In this post, I’ll walk you through the dough, the shaping, and the baking, with tips on handling enriched spelt dough and making sure your cheese stays inside. Plus, there are serving suggestions, storage advice, and a few ideas for swapping ingredients to suit your pantry.

If you are new to spelt flour and would like to know more, please check out my tutorial: The Beginner’s Guide to Spelt Flour.

 

 

 

My cheddar and garlic spelt bread

Why this dough works so well

Shaping and the pan

A perfect pairing

Serving and storing

More enriched spelt bread recipes

 

 

 

 

 

 

My cheddar and garlic spelt bread

I decided to make this cheddar and garlic spelt bread on a whim. Which, in my experience, is when the best recipes happen. When I overthink things, they tend to fail spectacularly, so I’ve learned to trust an impulse bake or two.

I was making a creamy pasta for dinner and wanted some bread to go with it. I also had plenty of cheese to use up: Lidl had an English week recently, and classic Cheddar was on sale, so of course I stocked up while I could. This bread turned out to be the perfect partner for soaking up all that delicious sauce.

The finished loaf is unbelievably soft and bouncy, with a strong cheddar flavour running all the way through. Every time I make a new bread it becomes my favourite. And while I am aware I once said that about my Monterey Jack focaccia, I think there’s a new king in town.

 

 

 

 

 

 

Why this dough works so well

This bread is made with an enriched spelt dough, this time, with milk, butter, and egg. These ingredients give the dough a softer texture, a richer flavour, and a tender, pillowy crumb. Ideal for a filled loaf like this one. The added fat and protein also help support spelt’s delicate gluten, making the dough more stable during shaping and baking than a lean spelt dough.

Like most enriched spelt doughs, it does have its quirks. The milk, butter, and egg slow fermentation, so the dough often needs longer proofing times to rise fully. It can feel very soft or sticky at first, and if rushed, it’s more likely to bake unevenly or burst in the oven. Watching the dough rather than the clock is key here.

I cover these behaviours in much more detail, including proofing, shaping, and common pitfalls, in my post Enriched Spelt Loaves: Tips, Troubleshooting & What to Expect, if you’d like a deeper dive.

 

 

 

 

 

Shaping and the pan

This dough is shaped by enclosing the cheese inside, rather than layering or rolling it. Placing the filling in the centre and gently pulling the dough up and over it, helps create an even thickness all the way around. This is especially important when working with spelt’s softer gluten. Taking your time here makes a real difference to how evenly the loaf bakes.

Once shaped, the dough is turned seam-side down and gently rolled out again before being transferred to the pan. Baking it in a pan provides extra support, helping the dough hold its shape as it rises and preventing it from spreading or bursting along the seams. This is particularly helpful for filled breads, where the weight of the cheese can otherwise cause weak spots.

The pan also encourages a more controlled rise and a softer crust, while keeping all that garlicky, cheesy goodness neatly inside the loaf. 

 

 

Garlic and cheese: a perfect pairing

Garlic and cheese are a classic pairing for good reason. Sharp cheddar brings depth and savouriness, while garlic adds warmth and just the right amount of punch. Together, they melt beautifully into the dough, creating a rich, comforting flavour that works especially well with soft, enriched spelt bread.

This filling is also very adaptable, depending on what you have on hand or the kind of flavour you’re after. For a milder loaf, mozzarella on its own or mixed with a little cheddar gives a soft, creamy result. For something a bit more robust, try an extra mature cheddar, Gruyère, or a blend of cheddar and Parmesan for extra savouriness. Avoid very dry cheeses like aged Parmesan on its own, or overly wet cheeses, as they can dry out the bread or make it soggy.

You can also play with herbs to change the character of the bread. Oregano, thyme, or rosemary add a more aromatic, savoury note, while keeping the garlic subtle makes the loaf gentler and more versatile. If you’re in the mood for something bolder, simply increase the garlic or add a pinch of chilli flakes or black pepper.

 

 

 

 

 

 

Serving and storing your cheddar & garlic loaf

This round loaf is versatile and delicious, perfect for a variety of meals. Slice it for hearty sandwiches. Think burgers, tuna and red onion, or classic egg mayonnaise. It’s also excellent for dunking into soups and stews, soaking up every last drop of sauce or gravy. And don’t forget breakfast: toasted slices with butter, jam, or even a fried egg make for a comforting start to the day.

If you’re not planning to eat the whole loaf immediately, spelt bread tends to stale faster than store-bought bread. I always freeze any leftover loaf. Wrapped tightly in baking paper or cling film and placed in a freezer bag, it defrosts beautifully and tastes just as good as the day it was baked.

When you’re ready to enjoy it, simply thaw at room temperature for a couple of hours, or warm gently in the oven. Freezing is a simple way to ensure your loaf stays soft, tender, and utterly delicious without rushing through it all in one go.