Ingredients

two pounds wholemeal flour
three quarter ounce dried yeast
a little sugar
pinch of salt
a knob of butter (optional)
one pint warm water

Method

Put the flour and salt in a warm bowl and rub the butter into it, if used.
Cream the sugar and yeast until moist and blend with a little warm water.
Pour the yeast mixture into a well in the centre of the dry ingredients, cover it with a little flour and leave to stand in a warm place for twenty to thirty minutes.
Then knead into a soft dough, using the remainder of the water as required. Return the bowl to a warm place and allow the dough to rise for an hour.
Then turn it out on to a floured board and knead quickly for two minutes.
Divide the dough into two equal parts, place in greased, warmed tins and allow to rise for another half hour.
Then bake the loaves in a hot oven for approximately one hour, according to size.

Bala, Merioneth.