1tspPizza Seasoning(Dried Oregano, Thyme, Parsley and Basil)
1tspButter/Olive Oil to brush on top
1tspMilk to brush on top(optional)
For Starter –
All ingredients under “for starter” and mix it well until it is stringy. Set this aside in a warm place overnight or atleast for 8-9hrs.
The starter would turn frothy and would have doubled up in size.
For Bread Dough –
In a bowl, add all purpose flour and whole wheat flour followed by salt, sugar, active instant dry yeast along with all of the prepared starter. Mix it roughly.
Add 1 cup of warm water and mix it through.
Knead the dough until it comes together.
Invert it onto the working surface and knead the dough by pushing and pulling until it is smooth. Takes about 5-7 mins.
Place it on a slightly greased bowl and let it rest in a warm place for 1-1.5hrs until it has doubled up in bulk.
Meanwhile, mix grated cheddar and mozzarella cheeses along with chilli flakes and pizza seasonings. Set it aside.
Gently punch down the dough and knead it again for a minute.
Roll it into a rectangle of about 1/2 an inch thickness.
Sprinkle the prepared cheese mixture all over the rolled dough.
Starting at the longer side, roll the dough making sure the stuffing remains intact.
Pinch the ends and seal them well.
Cut this log into 6 equal sized pinwheels and place them with cut side showing on top. Gently open up the layers if required. Let this rest in a warm place for about an hour again, until they are just about double their original size.
Bake in a preheated oven at 180°C for 30 mins until it is golden brown all over and cheese is melting. If the tops are not browning, brush a layer of milk and set on toast mode for 1-2 mins.
Apply a coat of butter or oil on top and let them cool down a bit. The loaves might have a hard crust when hot, but as they cool down they are soft as pillows with a slightly chewy crust.
Store in an airtight container for 2-3 days outside or up to a week in the fridge.