|Whole meal flour||3⁄4 Pound (350 Gram)|
|Plain flour/675gram, 1 1/2 pound wheatmeal flour||3⁄4 Pound (350 Gram)|
|Lard||1⁄2 Ounce (15 Gram)|
|Yeast/1 teaspoon sugar||1⁄2 Ounce (15 Gram)|
|Dried yeast||2 Teaspoon|
|Warm water||3⁄4 Pint (450 Milliliter)|
Preheat the oven to Gas Mark 7.
Sieve the flour and salt together.
Rub in the fat.
Blend the fresh yeast with the warm water OR dissolve the sugar in the water and sprinkle the dried yeast on top. Leave until frothy.
Add the yeast liquid and mix to a soft dough.
Turn the dough onto a lightly floured surface.
Knead until smooth.
Cover the dough and leave to prove.
Knead again until firm.
Divide the dough.into two.
Shape into loaves, leave to prove again.
Bake for twenty-five minutes on the third shelf, or until the loaves shrink in the tins, or sound hollow when tapped on the bottom.