225g Wholemeal Bread Flour
225g White Bread Flour
2 tsp Salt
1 tsp Bicarb of Soda
150ml Soured Cream
Preheat Oven to 220C
Mix Dry ingredients
Mix wet ingredients.
Combine and mix. If too dry add 3 tablespoon of water.
Mould into a ball.
Put on a oiled baking tray
Cut a deep cross in the dough
Bake for 30 minutes. If the crust starts gets too dark cover with foil fo last part of cooking.
Cool on a rack for 20 minutes.
750g white bread flour.
2 teaspoons of salt
15g of lard
450ml of water
1.5tsp of dried yeast.
Take a cup full of the water, warm it to hand warm, add the sugar and yeast then leave somewhere warm for 10 minutes until warm.
Add the remaining ingredients to a bowl make a well add the rest of the water and the yeast mix. Mix with a knife to bring together then finish by hand until the dough comes cleanly together.
Knead for 10 minutes using as little flour as possible until elastic and smooth.
Form into a ball and place in a lightly oiled bowl and leave somewhere warm to rise to double size. 40 minutes to an hour normally does it.
Preheat the oven to 230C and place a tray of hot water in the bottom to help produce steam.
Empty onto a board. Knock back and form back into a ball and put back into the bowl. When it's doubled in size put into a tin or shape.
Slash the top and put in the oven for 30 - 40 minutes. The bottom should sound hollow when tapped.