Ever since Mark Bittman wrote about No-Knead Bread in the NY Times two years ago, it seems like everyone has gotten into the no-knead craze. I've experimented with various versions myself trying different combinations of flours etc. (One of my friends even tried making one with annatto powder to produce a delicious orange-colored version that looked great topped with avocado slices.)

A couple weeks ago I was reading Marie Wolf's blog, breadbasketcase, and she was making a Parmesan-Black Pepper version that she had adapted from a Williams-Sonoma recipe. I haven't actually made a version where I've added any non-grains to the doughs (though I've been thinking of trying one with carmelized onions and caraway seeds) so today I was inspired to try my own cheese version. I basically followed Marie's version but with the following modifications:

Instead of:                                                    I used:
     3 cups all-purpose flour                                  2 cups all-purpose flour + 1 cup white whole wheat flour
     2 teaspoons coarsely ground black pepper       1 teaspoon coarsely ground black pepper
     1/2 cup grated Parmesan cheese                    1/2 cup grated Manchego cheese
     1/2 cup Parmesan cheese chunks                    1/2 cup Manchego cheese chunks

The results were fantastic! Especially delicious topped with some Jamon Serrano.