Cheddar, thyme and beer bread

I forget where this recipe came from. I recently made it for a block party, and it turned out really well -- the entire loaf was eaten in a few minutes!

200 ml (scant cup) beer
100 ml (1/3 cup) water
20 g (1.5 Tbsp) fresh yeast
1 tsp sugar
1 tsp salt
50 ml (3 Tbsp) melted butter or canola oil
400 ml (1 ¾ cups) wholemeal spelt flour (use all-purpose if spelt is not available)
200-300 ml (1 cup) all-purpose flour
~200 ml (scant 1 cup) oat bran (don't omit this)

filling
a handful of finely grated cheddar cheese
3 Tbsp chopped fresh thyme (I usually use dried thyme, and only a teaspoon or two)

topping
beer
grated cheese


Dissolve the yeast in the water and beer. Blend in sugar, salt and melted butter. Work in the flours and oat bran a bit at a time and knead until you have a springy dough.

Let rise for about an hour at room temperature.

Roll the dough into a rectangle of about 16x10 inches. Sprinkle with thyme and grated cheese. Roll up into a tight log.

Transfer the bread to a floured baking sheet and let rise, covered, for 30 minutes. Brush the breads with beer and sprinkle on some more cheese.

Heat the oven to 250°C (480°F) and mist with cold water just before putting in the breads. Lower heat to 225°C (440°F). Bake for 25 minutes, misting with more water a few times during baking.