---------- Recipe via Meal-Master (tm) v8.04
 
       Title: WHOLEMEAL BREAD (Welsh)
  Categories: Bread, Welsh
       Yield: 2 Loafs
 
 
        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.
 
 -----

Plain Text Version of This Recipe for Printing or Saving