2 lb wholemeal flour
1 1/2 pt lukewarm water
1 lb flour
5 ts salt
2 oz lard
2 ts sugar
1 oz fresh yeast
BARA GWENITH Mix the flour and salt and rub in the lard. Dissolve the yeast
in half the water and add the sugar. Make a well in the centre of the
flour. Add the yeast mixture and enough tepid water to make a soft elastic
dough. Knead well on a floured board and leave in a warm place to rise
until its size is doubled. Re-knead and divide in half. Place in two 2 lb.
greased and floured tins. Cover with a clean cloth and leave in a warm
place to rise for 20 minutes. Brush the tops of the loaves with water and
dust with wholemeal flour. Bake in a very hot oven (450/F. or Mark 8) for
45-50 minutes.
Yields
2 Loafs