1/2 cup milk
1/2 tbsp white vinegar
1/3 cup water warm
2 1/4 tsp dried yeast
1 tbsp sugar
5 tbsp unsalted buttermelted
1 large eggat room temperature
1/2 tsp salt
3 cup whole wheat flour
Prepare. Line a 9x5 inch loaf pan with parchment paper.
Add 1/2 tbsp of vinegar to the 1/2 cup of milk.
Let is sit for 8 minutes. It will clutter, like buttermilk.
Then add it to a small sauce pan and heat it until warm.
Melt 5 tbsp butter.
Heat 1/3 cup water to lukewarm.
SECOND:
Combine. In a large bowl place warm butter milk, warm water, dried yeast and sugar.
Let it sit for 8 minutes.
THIRD:
Add and mix it. Add melted butter, egg, salt and flour.
Mix it with your hand.
FOURTH:
Knead it. Knead dough for 8 minutes on a lightly floured surface.
If dough is sticky add more flour.
Knead until dough is smooth and elastic.
Shape dough into a ball.
Put dough in lightly oiled bowl and turn the dough to coat.
Cover bowl with plastic wrap.
Let dough rise for 1 1/2 hour or double in size in warm, draft free area.
FIFTH:
Roll it. Take out the dough and place it onto a flat floured surface.
Roll the dough into a rectangle, size 15x9.
Sprinkle cheese and thyme all over the dough.
Roll it short side up tightly.
Tucking the ends under.
SIXTH:
Cut, braid, rest. Cut the roll in half lengthwise..
You will have two ropes cheese side up.
Criss-cross them and press ends tightly together.
It might get a bit messy.
Put the dough into the prepared loaf pan.
Cover the loaf pan and let rise again for 30 minutes.
BAKE IT:
Bake it. Preheat oven to 350°F.
With a brush, tap in egg wash (beaten egg yolk) on top.
Bake it for 45-50 minutes.
Take it out the oven and let it cool in the loaf pan for 10 minutes.
Then take it out and place it on a rack.
