| Ingredients | ||
| 0.5 oz | Fresh Yeast | |
| 10 fl oz | Warm Water / Milk mixed | |
| 8 oz | Brown Flour | |
| 8 oz | Strong White Flour | |
| 2 tsp | Salt | |
| 2 tsp | Sugar | |
| 1 oz | Lard | |
| Topping | Salted Water | |
| Rolled Oats |
Method
Blend the yeast with a little of the warm liquid and leave in a warm place until frothy. Sift the flours salt and sugar into a bowl and rub in the lard. Add the frothy yeast mixture, together with the rest of the liquid, to the dry ingredients and knead to a soft dough. It should be smooth and elastic.
Divide the dough in half, shape and place each half in a greased 1 lb loaf tin. Brush the tops with the salted water and sprinkle with the oats.
Cover the tins with oiled cling film and leave in a warm place until doubled in size.
Bake in a very hot oven 230C 450F Gas Mark 8 for 30-40 minutes or until the bread sounds hollow when tapped.
Turn out and cool on a wire rack.