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Stilton and Walnut Wholemeal Loaf

Paul Hollywood's recipe goes perfectly with cheese (100 Great Breads by Paul Hollywood (Cassell)
From Ocado

100g strong white flour, plus extra for dusting
400g wholemeal flour
10g salt
50g butter, softened
100g Stilton cheese, crumbled
125g walnuts, chopped
20g fresh yeast

Put the flours, salt, yeast and butter into a bowl. Add 300ml of water, a little at a time, and gradually incorporate all the flour from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable. Put back in the bowl and leave to rise for 1 hour.

Line a baking tray. Add the Stilton and walnuts to the dough and mix well together. Divide the dough into three pieces and roll each one into a long sausage. Plait the dough - place the three strips side by side and join them at the top, then bring the right strip over the middle strip, then the left strip over, and continue until the plait is complete. Put on the tray and leave to rise for 1 hour.

Preheat the oven to 230°C/gas 8. Bake the loaf for 30 minutes then transfer to a wire rack to cool.