Wholemeal Bread (Welsh)
 
Author:
Recipe type: Breads and Rolls
Serves: 2 loafs
Ingredients
  • 2 pounds whole meal flour
  • 1 1/2 pint lukewarm water
  • 1 pound flour
  • 5 teaspoons salt
  • 2 ounces lard
  • 2 teaspoons sugar
  • 1 ounce fresh yeast
Instructions
  1. BARA GWENITH
    Mix the flour and salt and rub in the lard.
  2. 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.
  3. 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.
  4. 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.

Serve with sweet creamery butter and homemade preserves or orange marmalade for breakfast. Makes delicious toast.

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