Cheese Loaf

225 g/8 oz plain wholemeal flour
1 teaspoon sea salt
1 teaspoon mustard powder
100 g/4 oz Cheddar cheese, grated
15 g/1/2 oz fresh yeast
150 ml/1/4 pint lukewarm water

Put the flour, salt, mustard and cheese in a warm bowl and mix well. Blend the yeast with a little of the water and leave until frothy. Then stir into the remaining water and add to the dry ingredients. Mix to a soft dough.

Turn out on to a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a warm, greased bowl. Cover and leave to rise in a warm place for about 1 hour until doubled in size.

Turn out on to the floured surface and knead again for 2 minutes, then fold into 3 and place in a greased, warmed 450 g/1 lb loaf tin. Cover with a clean cloth and leave in a warm place for about 20 minutes until the dough rises to the top of the tin.

Bake in a preheated hot oven (220 °G/425 °F, Gas Mark 7) for 10 minutes, then reduce the heat to moderately hot (190 °C/375 °F, Gas Mark 5) and bake for a further 35 minutes. Turn out on to a wire rack and leave to cool.

MAKES one 450 g/1 lb loaf