2 ⅔cupswhole wheat flour1 lb. 8 ounces TOTAL flour; I used white whole wheat
1 ½cupsdiced sharp cheddar cheese*.75 pounds
The morning of the day you'd like to bake, add to a mixer bowl the active (fed the night before) sourdough starter, water, milk, oil, honey, and flours. Mix for about 3 minutes with a dough hook. Let sit for 15 minutes.
Add the salt and mix with the hook for another 5 minutes. Cover the mixer bowl with plastic and set aside to rise until doubled, about 4 hours.
When the dough has doubled, add the cheese and mix with the hook until distributed through the dough.
Divide between two greased 8.5 x 4.5-inch loaf pans, smoothing the tops as needed (the pans should be filled halfway with the dough). Oil the tops and cover with plastic again to rise for 2 more hours or until the dough is at the top of the pans.
Heat the oven to 400 degrees. When hot, bake the loaves for 35-40 minutes, turning as needed for even cooking, until browned.
Cool for a few minutes in pans before turning out onto a cooling rack. Serve warm or toasted.
*Other medium-hard cheeses work, too, like Fontina, Muenster, or Romano.