Mix both flours together in a large bowl. Add in the salt and sugar to one side, and the yeast to another so they're not directly touching. Add the 20ml olive oil and all of the water. Mix using a plastic scraper or your fingers (with one hand) until a soft dough forms. Bring in any crumbs that are left in the bowl.

Tip the dough out onto the table and knead for 5 minutes until the dough becomes less sticky, smoother and elastic. You should need to flour the table. Using your scraper slice into the middle of the dough down the center and open it up. Add in the cooked bacon and sage leaves. Fold the dough over it's self to encase bacon/sage then knead another 5 minutes until evenly distributed throughout the dough.

Form into a neat ball using your scraper, tucking the undersides in. Place into a lightly oiled clean bowl and cover. Leave somewhere cosy to rise for at least 2 hours until doubled in size.

Turn the risen dough out onto a very lightly floured surface. Divide into three equal pieces. Knock each piece back a little using the heel of your hand then fold over each piece on its self several times. Form each piece into a ball again using your scraper.

Oil the cake tin lightly with olive oil. Roll the first ball out into a circle around 1-2 cm thick. Place it into the tin. Scatter over half the grated cheese. Roll out another circle and place into the tin, pushing it down a little. Scatter over the remaining cheddar cheese. Then repeat with final dough ball. Lay on top. Dust with a little rye flour on top. Place the tin inside a loose plastic bag and prove for 1 hour.

Preheat oven to 220 (fan). Bake for 30-35 mins on the middle shelf. Leave to cool for a few minutes, turn out then allow to cool completely on a wire baking rack before slicing. Enjoy! :)