In a large bowl, combine wheat flour, 2 cups of cheddar cheese, chopped jalapeños, and salt.
In another large bowl, combine the warm water and yeast and let it sit for 5 minutes.
Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding 8 times.
Cover the dough with a tea towel and let it rest in a warm place for 1 hour.
Using the spatula, fold the dough toward the center again 8 more times.
Cover with the towel and let rest for 30 minutes.
While the dough is resting, place the dutch oven and lid in the oven at 450˚F for 30 minutes.
Lightly flour a clean work surface and your hands. Carefully remove the dough from of the bowl and onto the floured surface. Flip over and carefully brush away excess flour.
Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
Spray the top of the dough with the olive oil, sprinkle the remaining ½ cup of cheddar cheese on top.
Use a sharp knife to score the bread with an “X”, and place the jalapeño rings on top of the cheese.
Carefully remove the Dutch Oven from the oven and use the parchment to lift the bread into the Dutch Oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for 20 additional minutes, until the cheese on top is golden brown.
Carefully remove the bread from the dutch oven and cool on a wire rack for at least 1 hour before slicing.