450g plain flour, plus extra for kneading and dusting
1/2 tsp salt
1 tsp bicarbonate of soda
150g mature Cheddar, coarsely grated
284ml buttermilk or low fat natural yogurt
3 tbsp semi-skimmed milk
2 tbsp wholegrain mustard
1 Preheat the oven to 220 C, gas mark 7. Mix the flour, salt, bicarbonate of soda and Cheddar in a large bowl.
2 Mix together the buttermilk, milk and mustard then add to the bowl. Mix with a wooden spoon then using your hands, bring together to make a soft dough. Knead lightly until smooth then shape into a 22cm round loaf.
3 Cut the round into eight wedges then transfer to a non-stick baking sheet. Sprinkle with a little flour and bake for 20 – 30 minutes until browned and crusty. Cool a little and eat warm or split and toast the next day for breakfast.