3 lb wholemeal flour
1 oz salt
2 oz lard
1 oz yeast
2 teaspoons sugar
1 1/2 pints water
Mix the flour and the salt and rub the lard in with your fingers.
Leave the bowl in a warm place.
Cream the yeast and sugar, and add half the tepid liquid.
Make a well in the centre of the flour and add the yeast and enough of the remaining liquid to make a rather soft dough.
Knead thoroughly, then leave to rise till double the size.
Re-knead, shape and put into tins which have been greased and dusted with wholemeal, half-filling them.
Prove for about 20 minutes, and bake as in a hot oven for 15 minutes, then reduce to a moderate oven and abake until cooked - will take longer than an hour as wholemeal bread takes longer to cook than white bread - about 45-50 mnutes for a 1 lb loaf.
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