Ingredients

• 4 tsp sugar
• 2 tsp dried yeast
• 450ml/16fl oz brown ale
• at room temperature
• 520g/1lb 2½oz strong white bread flour
• plus extra for dusting
• 320g/11oz wholemeal flour
• 200g/7oz cheddar
• grated
• 75g/2½oz parmesan (or similar vegetarian hard cheese)
• grated
• 50g/2oz powdered milk
• 1½tsp salt
• 1½tsp mustard powder
• 2 free-range eggs
• beaten
• 2 tsp fennel seeds
• 1 free-range egg
• white only
• for glazing

Directions

• In a bowl dissolve the sugar and yeast in the brown ale and set aside for 5-6 minutes.
• Mix the bread flour
• the wholemeal flour
• cheddar
• parmesan
• powdered milk
• salt
• mustard powder
• eggs and fennel seeds in a large mixing bowl. Add the yeast and beer mixture and mix well with your hands until the mixture forms a soft dough.
• Using floured hands
• knead the dough on a clean
• floured work surface for 20-25 minutes until smooth and elastic. If the dough becomes too dry add a little warm water.
• Divide the dough into two loaves and place them onto a large baking tray. Using a sharp knife
• score the top of the loaves with a criss-cross pattern. Cover with a clean damp tea towel and leave for two hours in a warm
• dry and draught-free place
• until the dough has risen and doubled in size.
• Preheat the oven to 200C/400F/Gas 6. When the loaves have expanded
• brush each with the egg white.
• Transfer the loaves to the oven and bake for 25-30 minutes
• or until the bread has cooked through and the crust is golden-brown.
• To serve
• slice the loaves and serve with a big bowl of soup.