Preheat the oven to 220°C.

In a large bowl, combine the cake flour, Nutty Wheat, salt and sugar, and make a well. Mix the yeast with 2 T lukewarm water then set aside for 5 minutes, or until bubbles form.

Pour the yeast mixture and water into the well and mix quickly and gently using a wooden spoon, to form a soft dough, adding more lukewarm water if necessary.

Remove from the bowl and, on a large, clean, floured surface, knead for 10 minutes, until elastic and smooth. Oil a clean bowl, add the ball of dough, cover with cling film and leave in a warm place for 1 hour, or until the dough has risen.

Knead again on a floured surface, briefly, before shaping to fit a greased 30 cm x 10 cm loaf pan. Leave to rise for a further 30 minutes before baking for 30 to 35 minutes, until firm and a skewer inserted comes out clean. Remove from the pan and leave to cool.

To make the citrus marmalade, cut the fruit into wedges and place in a large saucepan, with the sugar, over a medium to high heat. Melt and leave to simmer slowly for 40 minutes to 1 hour, until chunky, glossy and sticky.

Add the lemon juice halfway through cooking. Remove from the heat and set aside to cool.

Serve with thick slices of the warm farmhouse loaf and mild Cheddar or Gruyère cheese.