• Thoroughly grease two clean earthenware flowerpots, 700 ml (1 1/4 pint).
• Knead the dough again, divide in half and shape each piece to fit a flowerpot.
• Slash the top of each loaf with a sharp knife. Cover with oiled cling film and stand the pots on a baking sheet. Leave to rise in a warm place until the dough just fills the pots. Emphasise the slash marks again.
• Brush the surface of each with egg, sprinkle with barley flakes and bake at 220°C (425°F) mark 7 for about 35 minutes, covering lightly with foil if necessary. Ease out of the pots and cool on a wire rack.

Basic Brown Bread

• Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
• Knead well on a floured board until smooth and elastic¢â‚¬â€ťat least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.