Wholemeal bread

500 g wholemeal flour                                   25 g margarine or lard

15 g yeast.                                                         250 ml tepid water

1 teaspoon sugar.                                            1 teaspoon salt

1 Add salt to wholemeal flour. Rub in the lard or margarine.

2 Cream yeast and sugar and add the tepid water and strain this into the flour.

3 Mix and knead thoroughly until smooth.

4 Put in a warm place to rise, then knead again slightly on a floured board.

5 Press in a prepared loaf tin and leave to ‘prove' in a warm place for 15 minutes.

6 Bake in a hot oven for 45 minutes reducing the heat after 15 minutes. A lighter loaf is made with half plain flour and half wholemeal flour.

Bon appetite!