• 7 lbs (3.2 kg) wholemeal flour
• 1 oz (25 g) salt
• 4 tablespoons oil or 3½ oz (100 g) lard or white margarine
• 3½ pints (2 litres) water
• 2 oz (56 g) fresh yeast or 1 oz (14 g) dried
• 2 teaspoons caster sugar

Method:

1. Sieve the wholemeal flour into a warm bowl, add the salt and mix well.
2. Rub or stir in the fat (depending on what you are using) and leave in a warm place.
3. Cream the yeast with the caster sugar and add 1½ pints (900 ml) warm water. Leave until frothy.
4. Make a well in the centre of the flour and add the yeast mixture.
5. Sprinkle with flour and leave for 15 - 20 minutes to set the sponge.
6. Mix to an elastic dough, adding more warm water as necessary.
7. Beat well with the hands to mix thoroughly.
8. Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place for about 1 hour, until doubled in size.
9. Turn the dough on to a floured board and knead well for 10 minutes.
10. Divide the mixture equally into 4 and knead the pieces again.
11. Put into 4 2lb (900 g) warmed, greased and lighly floured tins, cover with a clean cloth and leave to prove until the dough just reaches the tops of the tins.
12. Bake in a pre-heated oven set at Gas Mark 7 (425°F/220°C) for about 45 - 60 minutes until they sound hollow when tapped at the bottom.
13. Cool on a wire rack.

Makes 4 2lb (900 g) loaves. Alternately divide into 8 and make 8 lb (450 g) loaves.

Note: Try brushing the dough with water and sprinkling with oats before leaving to prove.