Makes one round loaf

250g wholemeal flour
200g plain flour
1 tsp salt
½ tsp paprika
2 tbsp rapeseed oil
120g grated mature cheddar cheese
1 tsp of chopped rosemary
1 tsp chopped thyme
1 tbsp chopped parsley
1tsp bread soda
½ tsp baking powder
200ml Guinness
100ml buttermilk

2 tsp porridge oats, for the top

Preheat oven to 190ºC/Fan170C/Gas 5. Line a baking tray with parchment.
Mix the wholemeal and plain flour into a large bowl, add the salt, paprika, rapeseed oil, grated cheese, chopped rosemary and thyme. Give it a stir.
Sieve the bread soda into the bowl to ensure there are no lumps and add the baking powder.
Pour in the buttermilk and most of the Guinness, adding more if required and mix until it forms a fairly stiff dough.
Transfer to a floured surface and gently knead into an oval or round shape. using a knife cut into a cross but not all the way down.
Sprinkle over porridge oats and a few sprigs of rosemary.
Bake in the preheated oven for about 35 to 40 minutes. Reduce the oven temperature to 180°C/Fan160ºC/gas 4 after 20 minutes if it is browning too quickly. The bread, when cooked, should be well risen and a hollow sound should come from the base when tapped.
Transfer to a cooling rack.