My daily bread

Wholemeal Loaf

9 ounces strong wholemeal bread flour

9 ounces strong white bread flour

1 teaspoon salt

1 ounce lard or 2 tablespoons olive oil

1 teaspoon sugar

1 level tablespoon dried yeast

12 fluid ounces hand hot water

Firstly grease and flour a 2lb loaf tin and heat the oven to 240 C (475 F) Gas mark 9.

Sieve the flours into a bowl with the salt and sugar then rub in the lard (or add the oil). Add the dried yeast and water then mix to a soft dough.

Turn out onto a lightly floured surface and knead for about 10 minutes. The dough should be smooth and elastic. Roll into an oblong or to fit the loaf tin. Put tin and dough into a large polythene food bag (without holes) and blow it up as far as you can so that it is well above the tin. Seal the end with a clip or rubber band and leave in a warm place for at least an hour until the dough is well risen and looks like a loaf.

Bake in the centre of the oven for 40 minutes. When cooked the loaf should sound hollow when knocked on the bottom.
Leave until completely cold before slicing (if you can!).