Smoked Heritage Grain Dough with Barrel-Aged Cheese Filling Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g heritage grain flour blend (spelt, einkorn, and emmer)</li><li class="ingredients-single-item">150g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">30ml cold-pressed olive oil</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">5g wood chips for smoking (apple or cherry)</li><li class="ingredients-single-item">250g barrel-aged cheese, cubed (aged gouda or cheddar)</li><li class="ingredients-single-item">25g unsalted butter, melted</li><li class="ingredients-single-item">5g smoked sea salt for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stovetop smoker or smoking gun</li><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking stone or heavy-duty baking sheet</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Spray bottle for water</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Combine the lukewarm water (ensure it's not too hot, about 38°C) with honey and yeast in a small bowl. Let it stand for 10 minutes until foamy, which indicates the yeast is alive and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the heritage grain flour blend and bread flour. The bread flour provides necessary gluten structure while the heritage grains contribute complex flavors and nutrition. Mix in the salt, ensuring it doesn't directly contact the yeast mixture as salt can inhibit yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer running on low speed with the dough hook attachment, slowly add the yeast mixture and olive oil. Mix for 2 minutes until incorporated, then increase to medium speed and knead for 7-8 minutes until the dough becomes smooth and elastic. The dough will be slightly tackier than regular white flour dough due to the heritage grains—this is perfect!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in an oiled bowl, cover with a damp cloth, and allow to rise in a warm place for about 1 hour or until doubled in size. The fermentation process is critical for developing the complex flavors in these heritage grains.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your smoker according to manufacturer's instructions using apple or cherry wood chips. Once the dough has risen, gently deflate it and spread it on a non-stick surface in a thin layer, about 2cm thick. Cold-smoke the dough for 10-15 minutes—just enough to impart a subtle smokiness without cooking it. The proteins in the dough will capture and hold the smoke flavor beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After smoking, knead the dough briefly to distribute the smoke flavor evenly throughout. Divide the dough into 12 equal portions (about 75g each). Flatten each portion into a disc approximately 10cm in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place about 20g of cubed barrel-aged cheese in the center of each disc. The barrel-aging process gives the cheese complex, nutty flavors that will complement the smokiness perfectly. Fold the edges of the dough over the cheese, pinching firmly to seal completely. Shape into a ball and place seam-side down on a parchment-lined baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the shaped rolls and allow them to rise again for 30-45 minutes until puffy but not quite doubled. Meanwhile, place your baking stone in the oven and preheat to 230°C. The stone will help develop a beautiful crust through even, intense heat.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the rolls with melted butter and sprinkle with smoked sea salt. Use a sharp knife to score the top of each roll with a small cross—this allows steam to escape and prevents the cheese from bursting through the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slide the parchment with rolls onto the hot baking stone. Spray the oven walls with water to create steam, which helps develop a crackly crust. Close the door quickly to trap the steam. Bake for 5 minutes at 230°C, then reduce temperature to 200°C and bake for another 15-20 minutes until deeply golden brown.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the rolls to cool for at least 15 minutes before serving—the cheese inside will be molten hot! The cooling period also allows the flavors to settle and the texture to set properly. Enjoy them warm when the cheese is still gloriously gooey but not dangerously hot.</li></ol>