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Bread with haloumi

Bread with haloumi Source: supplied by Angela Nicolettou

Bread-making is synonymous with creativity and imagination. In this recipe Angela Nicolettou adds haloumi to her easy to prepare dough and gives us the detail of how to create a cheese/olive/herb bread. After all, creativity doesn't know limits.

Haloumi Bread


500g white baker’s flour (bread or hard flour)

500g wholemeal flour

14g dry yeast or 2 sachets

2 tsp salt

3 cups water – lukewarm

400g haloumi cheese, diced

2 tsp dried mint

Extra virgin olive oil

1 tbs sesame seeds  


Add yeast to 1 cup of the lukewarm water and ½ cup of the white flour, mix and set aside for 20 minutes.

Place the remaining flours and salt in a bowl, make a well in the centre and add the yeast mixture and remaining water. Knead until a soft dough is formed (about 8 minutes). Place in an oiled bowl, cover with a tea towel and leave in a warm place to prove for at 1 to 2 hours or until it has almost doubled in size.

Lightly knead the dough and cut into 2 pieces. Flatten each piece into a square about 1cm thick. Sprinkle with half the haloumi and half the mint and drizzle lightly with olive oil. Roll it up to form a cylinder and gently shape it into a loaf. Repeat with the second piece of dough and remaining haloumi , mint and olive oil.  Sprinkle the sesame seeds onto a large plate or board and roll the loaf onto it so that one side is covered. Place each loaf onto a tea towel dusted with flour in a proving basket or if using a bread tin, place the loaf directly into an oiled tin with sesame side up. Cover with a tea towel and leave to prove for another 1  hour, or until doubled in size.

Heat oven to 200C.

Using a blade or very sharp knife, make 3 slashes (or more) across each loaf. Place the tins in the oven and cook for about 50 minutes or until golden and the crust has formed. If baking free-form loaves, place each loaf on a baking tray to bake.

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