1. Mix together the flour and salt in a large bowl.
2. Blend the fresh yeast into the warm water or reconstitute the dried yeast.
3. Stir the malt extract into the yeast liquid, add to the flour, and mix to a soft dough.
4. Turn on to a lightly floured surface and knead for about 4 minutes or until the dough is smooth and elastic and no longer sticky.
5. Place it in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until the dough has doubled in size.
6. Knead again until firm.
7. Cut it into 2 equal portions and form each into a loaf shape.
8. Place the dough in 2 greased 23 X 13 X 7cm loaf tins and cover with the polythene bag.
9. Leave in a warm place for about 45 minutes or until the dough has doubled in size.
10. Bake in a very hot oven, 230°C, Gas 8, for 35-45 minutes until the loaves are golden brown and crisp and sound hollow when tapped on the bottom.