For the sourdough starter:

1 cup whole-wheat flour

½ cup water

1 cup bread flour

For the bread dough:

500g flour

200g sourdough starter

1 Tbs Huletts white sugar

2 tsp salt

50ml olive oil

±260 ml warm water

For the filling:

1 cup grated Lancewood cheddar cheese

½ cup grated mozzarella cheese

½ cup Lancewood cream cheese

4 Tbs tomato pesto

2 Tbs olive oil

1 tsp sea salt flakes

Combine the whole wheat flour and water then place into a glass jar, leave, uncovered at room temperature for 24 hours.

After a day, stir in the bread flour and another ½ cup water, then leave at room temperature for another 24 hours.

Feed the starter daily by adding a cup of flour & ½ cup water – after 4 days, you can store the starter in the fridge.

Mix together flour, starter, sugar and salt.

Mix in the olive oil, then add enough water to form a soft dough.

Knead until the dough is smooth and elastic.

Cover and leave to rise in a warm place until doubled in size.

Preheat the oven to 180C

Grease a loaf tin.

In a bowl, mix together the cheeses, cream cheese and pesto.

Divide the dough into 8 balls.

Flatten each piece of dough to form a rough circle, then fill with the cheesy filling.

Pinch together the ends of the dough to encase the filling then place into the loaf tin, smooth side up, positioning the balls, two side-by-side.

Brush the top of the bread with the olive oil, cover with cling film then leave to rise in a warm place until doubled in size.

Remove the cling film, sprinkle with salt then bake for 30 – 45 minutes until the bread is cooked through.

Once baked, remove from the tin and pull bread pieces apart to serve.