Wholemeal Cheese Bombs #BreadBakers

Sharing is caring!

Cheese and kids generally go well together. Do you all agree or no? I agree , there are exceptions at times. The moment you say to kids it has cheese in it, you see them dancing. Hence, for this month’s theme of Bread’s with cheese, I decided to make this Extra Course Wholemeal Cheese Bombs.

This post may contain affiliate links· Please read our Privacy Policy for details. You can jump to the recipe, but you will miss the tips and tricks mentioned in the post 

What is Cheese?

It needs no introduction. Cheese is a dairy product derived from milk. It is available in a wide range of flavours and textures. It comprises proteins, is a good source of calcium and has fat from milk. Over 1000 varieties of cheese are available with different texture’s. For Instance, Hard cheese, soft cheese or favourite with herbs and spices. My favourites are the soft cheese and my Indian Style Homemade Paneer.

Why Extra Course Wholemeal Flour

Cheese melts at high temperature. It is a favorite food with kid’s. Pizza’s, burger’s and a lot of fusion dishes now calls for cheese. At times it is highly processed. Specially in pizza the dough uses plain flour. I agree it is unavoidable at times, but when you are making it at home, make them healthy. So I decided to use this Extra course wholemeal Flour instead of the regular plain flour.

What is Extra Course Wholemeal Flour

Extra Course wholemeal flour is a wholegrain flour with nothing added or taken out. In Ireland it is typically used for Irish Soda Bread. It has a very rough texture and you can see that the flour is really course and dry. It even has some grainy bits left to it and you can say that it is least processed if at all. I have made this Four Leaf Clover Good Luck Rolls with this and I loved them.

My initial plans was to make Pizza cheese bombs and with some veggie stuffing. Yes to sneak in veggies inside. Alas, I completely forgot. And just stuffed it with cheese. I was like how can I do that? I decided to go with it and see the results. As they are made using Extra course wholemeal flour , they had a rough and a slight dry texture. They are not similar to what a normal plain flour dough will result.

Starter or a snack

This Wholemeal cheese bombs are perfect as a snack for your kid’s parties or even as a side to your main meals. How about enjoying them with some hot soup like Roasted Butternut Squash and Carrot Soup. We enjoyed them as a tea time evening snack.

This month’s Bread baker’s theme, Cheese Breads, is hosted by Sue Lau from Palatable Pastime. She has a wonderful collection of recipes. Thank you Sue Lau for hosting.

Ingredients

• 2 Cups Wholemeal flour
• 1 tsp Active Dry yeast
• 2 tbsp oil
• 1/2 cup Lukewarm water (Not hot or else the yeast will die)
• 1 cup milk
• salt to taste
• Mozarella cheese as required
• Extra milk for brushing the top of dough balls

Preparation

• Add the yeast, sugar and lukewarm water in a bowl and give it a quick mix. Let it rest for 10 minutes.
• The yeast should bloom, if not discard the yeast and start again.
• In a wide bowl add in the wholemeal flour and salt.
• Using your stand mixer or with your hands knead the dough using milk.
• Add milk slowly and only as needed. As the absorption rate of dough differs.
• Knead it to a semi soft soft dough
• Incorporate oil at the end.
• The dough would be bit sticky.
• Grease a bowl and let the dough rise for 1-1.5 hours.
• After the dough has risen, divide the dough into equal size balls.
• Grease your palm with oil.
• Take a ball in hand, flatten it.
• Add the cheese.
• Gently tip the edges over the cheese and seal the balls.
• Repeat this for the remaining balls.
• Line the dough balls in line parchment tray or a greased muffin tray.
• Let the balls rest and rise again for 1 hour.
• Preheat the oven to 200 Deg C.
• Brush the top with milk, to give a nice golden colour. (optional step)
• Bake in a preheated oven for 18-20 mins.
• Remove, let it cool and serve them warm.

Notes

• 1 Cup = 240 ml
• 1 tablespoon = 15 ml
• Baking time may vary, depending on your oven.

Few more Bread recipes on my blog

• Focaccia Bread
• White Bread
• Whole Wheat Brown Bread
• Sugarless Multiseed Rye Bread #BreadBakers
• 67 percent Whole Wheat Pav/Dinner Rolls
• Indian Pao / Dinner Rolls
• Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free)
• Yogurt Honey Wholemeal Loaf (Egg-Less)

Wholemeal Cheese Bombs

This Extra Course Wholemeal Cheese Bombs are very easy and a perfect healthy snack, starter or a sides for your Kid’s parties.

4.67 from 3 votes

Print Pin Rate Save Saved!

Course: Breakfast, Side Dish, Snacks

Cuisine: International

Keyword: Bread, Cheese, WholeMeal

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 2 hours hours

Total Time: 35 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 2 cup Whole meal flour
• 1 tsp Active Dry yeast
• 2 tbsp oil
• 1/2 Cup Lukewarm water (Not hot or else the yeast will die)
• 1 Cup milk
• Salt
• Mozarella cheese as required
• Extra milk for brushing the top of dough balls

Instructions

• Add the yeast, sugar and lukewarm water in a bowl and give it a quick mix. Let it rest for 10 minutes.
• The yeast should bloom, if not discard the yeast and start again.
• In a wide bowl add in the whole meal flour and salt.
• Using your stand mixer or with your hands knead the dough using milk.
• Add milk slowly and only as needed. As the absorption rate of dough differs.
• Knead it to a semi soft soft dough
• Incorporate oil at the end.
• The dough would be bit sticky.
• Grease a bowl and let the dough rise for 1-1.5 hours.
• After the dough has risen, divide the dough into equal size balls.
• Grease your palm with oil.
• Take a ball in hand, flatten it.
• Add the cheese.
• Gently tip the edges over the cheese and seal the balls.
• Repeat this for the remaining balls.
• Line the dough balls in line parchment tray or a greased muffin tray.
• Let the balls rest and rise again for 1 hour.
• Preheat the oven to 200 Deg C.
• Brush the top with milk, to give a nice golden colour. (optional step)
• Bake in a preheated oven for 18-20 mins.
• Remove, let it cool and serve them warm.

Notes

• 1 Cup = 240 ml
• 1 tablespoon = 15 ml
• Baking time may vary, depending on your oven.

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. This month, the Bread Bakers are making Cheese Breads , a theme chosen by Sue Lau from Palatable Pastime . And don’t forget to check out all the amazing breads baked by our talented bakers ~

• Brazilian Cheese Bread by All That’s Left Are The Crumbs
• Buttermilk Cheddar Quick Bread by Food Above Gold
• Caramelized Onion and Cheese Bread by Ambrosia
• Cheddar Beer Bread Rolls by Karen’s Kitchen Stories
• Cheese Babka by Passion Kneaded
• Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
• Irish Cheddar Scone with Scallions by Baking Sense
• Mexican Cornbread Waffles by Food Lust People Love
• Mini Chilli Cheese Parathas by Sizzling Tastebuds
• Pancakes Huancaina by The Schizo Chef
• Spicy Cheese Bread by Gayathri’s Cook Spot
• Stuffed Mini Cheese Chicken Burger Buns by Sneha’s Recipe
• Wholemeal Cheese Bombs by Cook with Renu
• Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

Disclaimer & Privacy Policy

Sharing is caring!