Edamame & Cheese Pain Rustique

Edamame & Cheese Pain Rustique

This hard bread is crunchy outside, moist and fluffy inside, and filled with plenty of edamame and cheese. This is a chunky and cute pain rustique.

Ingredients: 8 rolls

All-purpose flour
200 g
(or a half-and-half mixture of strong bread flour and cake flour)
(100 g + 100 g)
4 g
Dry yeast
2 g
Malt powder (optional)
1 g
140-160 ml
50 g
Processed cheese
50 g
Black pepper
(optional) a small amount


1. Boil the edamame in salted water. Remove the beans from the pods and weigh out 50 g. Cut the cheese into 8 mm cubes.
2. Place the flour, salt, yeast, and malt powder into a bowl.
3. Pour in the water and use a rubber spatula to combine.
4. Once the powder is incorporated and the dough forms a ball, cover with plastic wrap and let sit for 20 minutes at room temperature. (This is the autolyse method)
5. Fold the sides of the rested dough into the center and use a rubber spatula to punch it down several times.
6. Repeat this process (rest 20 minutes, punch several times) twice for a total of 3 times. Form a neat round ball and let it rise.
7. Once it has doubled in volume, it is done rising.
8. Place onto a floured surface with the seam side facing up. Form into a square. Skip the rest time and move right on to folding in the ingredients.
9. Leaving 1/3 of the dough free, place the edamame and cheese on the dough. Sprinkle with black pepper to taste.
10. Fold over 1/3 of the dough toward the center and then fold over the opposite 1/3.
11. Leave 1/3 of the dough on the left side free and place the remaining edamame and pieces of cheese on the right side. Sprinkle with black pepper.
12. Fold into thirds starting with the left side.
13. Tightly seal the seams, then flip it over. Let it sit for 10-20 minutes.
14. Use a knife or bench scraper to divide the dough into 8 portions. They don't have to be neat or equal, just randomly cut them. Let rise a second time for 20-40 minutes.
15. Preheat the oven to a high temperature (250-300°C) with the baking tray inside.
16. After the dough has risen, use a tea strainer to coat with flour. Use a razor or knife to slash the tops in a cross pattern.
17. Place the dough into the oven and mist with water. Shut the oven door right away. Bake for 15-20 minutes at 250°C.
18. When freshly baked, the outsides are crunchy and the insides are moist and springy. The cheese is gooey and amazing.

Story Behind this Recipe

I combined my favorite edamame and cheese in this bread. I added them to a rustic bread and it came out extremely delicious.