Ingredients:
900g wholemeal wheat flour
225g lard
30g fresh yeast (or 10g active dried yeast)
900ml warm water (about)
5 tsp salt
5 tsp sugar
Method:
Combine the flour and sugar in a bowl before cubing the lard and adding to the mixture. In the meantime dissolve the yeast in half the warm water and stir-in the sugar. Cover the yeast mixture and set aside in a warm place to activate for 10 minutes.
When ready and frothing, combine the yeast mixture with the flour then add enough of the remaining water to form a soft dough. Turn this onto a lightly-floured work surface and knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover and set aside in a warm place to rise until doubled in volume (about 90 minutes).
Knock the dough back, turn out onto the floured surface and knead again for about 3 minutes then divide into two equal parts. Transfer to two 1kg loaf tins that have been greased and floured. Cover with a towel and set aside in a warm spot to raise for 20 minutes. Brush the tops of both loaves with water and lightly flour them. Transfer to an oven pre-heated to 230°C and bake or about 45 minutes, or until the bases of the loaves sound hollow when tapped.
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