Wholemeal Bread (Welsh)
Recipe type: Breads and Rolls
Serves: 2 loafs
  • 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
    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.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.