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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 190 C / Gas 5.
In a large mixing bowl, sieve together the dry ingredients.
Cut in the cold butter, and working quickly, rub till mixture resembles breadcrumbs. Fork in the mustard. Add the grated cheese. Stir to combine.
Add the vinegar to the milk to sour it. Make a well in the middle of the flour mixture, add the milk. Using a table knife at first, bring the mixture together to form a soft dough.
Flour a work surface and your hands, quickly shape the dough into a circle and lightly roll a rolling pin over the top. Sprinkle with a little flour. With a large knife, gently mark into four or six pieces.
Bake in the middle of the oven for 17 to 20 minutes till a deep golden brown. Allow to cool completely before cutting with a serrated knife.
Try to handle the dough as little as possible. It's slightly sticky, but if too much flour is added you end up with a rather heavy loaf. Also, you can use only wheat flour but the addition of barley flour just gives it that something extra.
Plain, wholemeal and strong bread flour should all work well in this recipe; try experimenting to find a texture that you find the tastiest. The coarser the flour the more dense and crumbly the final bread will be, the more plain flour you use the lighter the texture will be.
I find ml more useful than grams and it means you don't need to have scales. This recipe shows both ml and g measurements for the flour.
For some reason my original measurement of 300ml flour has been changed to 300g, which is wrong. This amount would give a really heavy and dry load. If you need the measurement in grams, 300ml is 180g. - 31 Jan 2016