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No-knead Jalapeno Cheddar Cheese Sourdough Bread THM-E

A delicious sourdough whole grain bread with just a hint of jalapeno and cheese 

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Author Glenda Groff


  • 1 cup sourdough starter
  • 1 1/4 cups water
  • 1 seeded diced jalapeno
  • 1/3 cup low-fat or fat-free cheddar cheese
  • 2 1/3 cups white whole wheat flour
  • 1 1/2 tablespoons vital wheat gluten
  • 1 teaspoon salt


  1. In a large mixing bowl, stir starter, water, jalapenos, cheese, flour, and gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 1 1/2 hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

    2 slices of bread are considered an E category and 1 slice an S-helper under THM guidelines.