Whole Wheat Bread With Lard
|Whole wheat flour||12 Cup (192 tbs)|
|Active dry yeast||4|
|Warm water||3 3⁄4 Cup (60 tbs)|
1 In a large bowl sift flour,sugar and salt.
2 In a small bowl blend yeast with one cup of warm water.
3 Cut up the lard and rub it into the flour with fingertips until the mixture resembles fine bread crumbs.
4 Make a hollow in the centre of the flour and add in the dissolved yeast and the remaining water.
5 Using one hand work the mixture and beat it until the dough leaves the bowl clean.
6 Knead the dough on a lightly floured surface for 10 minutes. Shape the dough in to a large ball.
7 Leave the dough to rise in a lightly oiled plastic bag until it has doubled in size.
8 Turn the dough out on a lightly floured surface and knead again until firm.
9 Divide the dough into 2 or 4 equal pieces and flatten each piece firmly with the knuckles to knock out any air bubbles.
10 Stretch and roll each piece of dough into an oblong the same length as the pan.Fold it into thirds or roll it up like a jelly roll.
11 Lift the dough into buttered pans, brush with lightly salted water, cover pans, and leave to rise until dough reaches the top of the pans.
12 Set the pans on baking sheets and bake in the center of a preheated oven at 450°F for about 30 minutes, or until the loaves shrink from the sides of the pans.
13 Cool the loaves on a wire rack and test by tapping.
14 For a fancy loaf, divide a quarter of the dough into 4 equal pieces; shape them into rolls the width of a butteted 1-pound loaf pan and fit them, side by side, into the buttered pan. Finish as before.
For a round loaf, shape each quarter portion of dough into a round, flatten rounds slightly, then dust with flour and place on a floured baking sheet.