Cheese & Onion Whole Wheat Twist

Cheese & Onion Whole Wheat Twist

by Sarah Kwan

1 1/4 cups Bob's Red Mill Organic Unbleached White Flour

1 cup Bob's Red Mill Organic Whole Wheat Flour

1 teaspoon kosher salt

1 teaspoon sugar

1 teaspoon instant yeast

1 cup warm water

1 tablespoon olive oil

1 1/2 cups grated cheddar cheese

1 cup finely diced onion

dried parsley flakes

flaked sea salt (such as Maldon)

Mix together dough ingredients with a fork until the dough is shaggy and combined, then turn out onto a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.

Put the dough in a lightly oiled bowl, cover with cling wrap and allow to rise in a warm place for an hour or until doubled in size.

Divide the dough into two equal pieces. Roll out each piece into a rectangle approximately 15" by 10".

Sprinkle dried parsley flakes onto each rectangle, then cheddar cheese, then onion.

Roll up each piece of dough lengthwise, keeping it an even width, then cut each roll lengthwise so it becomes two strips (4 strands in total).

Transfer to a baking sheet prepared with parchment paper.

Create a four-strand braid by pinching one end of the strands together, then crossing strand 4 over strand 2, strand 1 over strand 3, strand 2 over strand 3 (repeat until you reach the end). Turn the ends of the braid so they overlap each other to create a circle.

Brush the dough lightly with warm water, so the edges don't get dry while rising, and sprinkle with flaked sea salt.

Cover and let rise in a warm place for about an hour.

Preheat the oven to 400F.

Bake for 30 minutes. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack.