- Heat the oven to 220C/200C fan and line a baking tray with parchment. In a large bowl combine the flours, oats, salt and baking powder then stir in 50g of the cheese.
- In a separate jug beat the oil, buttermilk and yeast extract until the extract has combined. Make a well in the centre of the flour and pour in the liquid. Splay your fingers out like a big fork and mix gently but quickly to combine to dough. To get the lightest bread, minimise the amount you handle the dough.
- Turn the dough out onto a floured surface and pat into a circle. Transfer to your baking sheet and scatter with the remaining cheese. Cut a large cross, deep into the dough and bake for 30-35 minutes until the bottom sounds hollow when tapped.
Delicious served with soup.