1 lb (450 g) wholemeal flour
1 tsp salt
2 oz (50 g) lard
4 tbsps coarse oatmeal
1 tsp bicarbonate of soda
10 fl oz (300 ml) milk
1/2 tsp lemon juice
1 tsp salt
2 oz (50 g) lard
4 tbsps coarse oatmeal
1 tsp bicarbonate of soda
10 fl oz (300 ml) milk
1/2 tsp lemon juice
method
1. Mix the flour, soda and salt. Rub in the lard then mix in the oatmeal. Gradually stir in enough milk to make a firm dough.
Divide into two equal pieces. Turn on to a floured board and shape into a flattened ball (5 inches (12.5 cm) in diameter).
2. Place on two floured baking trays, score each bread lightly into quarters, and bake at Mark 7 (220°C) 425°F for 30 minutes, or until the bread is browned.
3. Cool on a wire rack.
Divide into two equal pieces. Turn on to a floured board and shape into a flattened ball (5 inches (12.5 cm) in diameter).
2. Place on two floured baking trays, score each bread lightly into quarters, and bake at Mark 7 (220°C) 425°F for 30 minutes, or until the bread is browned.
3. Cool on a wire rack.
serving amount
makes two loaves
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