Preheat the oven to 180c or gas 4 as this recipe is quick to prepare.
Grease and flour small loaf tin.
Place the flour into a large bowl. Add the salt, pepper, bicarbonate of soda, sugar and stir to combine.
Now add the yoghurt or buttermilk along with whole milk to the flour mixture and stir to bring all the ingredients together to form quite a wet dough.
Stir in the crumbled Wensleydale cheese, careful not to break it up to much.
Turn the dough into the prepared loaf tin heaping it up slightly in the middle. Bake in a preheated oven for 60 minutes, Cool the bread on a wire rack, then slice and enjoy with some butter or more Wensleydale cheese.
To test if a loaf is ready by tapping the bottom – when you get a hollow sound, the bread is ready to be taken out of the oven.
Press your bicarbonate of soda through a small sieve into the flour mixture, because only need a tiny lump and you will get an unpleasant metallic taste.
Iain Watters has provided this recipe to support Wallace & Gromit's BIG Bake
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