Place the sugar and yeast into a bowl with the brown ale and leave for about 10-15 minutes to ferment. Mix the white flour, the wholemeal flour, salt grated BlueShropshire, mustard powder, egg and fennel seeds and powdered milk, into a large mixing bowl.
Add the yeast and beer mixture and mix well with on a low speed until the mixture forms a soft dough. Work and knead the dough for 15 minutes until it is smooth and elastic. If the dough becomes too dry add a little warm water.
Divide the dough into two halves and place in two floured deep round baking trays. Cover with a clean dump tea towel which has been placed under hot running water, leave for 1/2 an hour in a warm place, until the dough has risen and doubled in size.
Preheat the oven to 210°C/Gas 7. Once the loaf is ready to bake, score the top with a sharp knife in lines across the the length of the thin and dust with a little flour or, if you like, you could grate some cheese over the top instead.
Please the bread into the oven and bake for 25-30 minutes. Once the bread is cooked it will have a golden-brown crust.