• Sift the flour and salt into a large bowl
• Add the lard and rub until the contents resemble fine breadcrumbs
• Stir in the dried yeast
• Add the water to form a soft, not sticky dough, adding a little more water if necessary
• Knead the dough on a lightly floured surface for 5 minutes then place it into a lightly oiled polythene bag.  Leave in a warm place for 45 minutes until it has doubled in size
• Knead again for 5 minutes then shape into loaves.  Divide the dough in half.  Flatten each one to the length of your loaf tin and 3 times the width.  Then fold the dough in 3 by folding the shorter edges over the center
• Place into a lightly oiled loaf tins and brush the tops with lightly salted water
• Place back into lightly oiled polythene bags for 40 minutes to prove, until the dough reaches the top of the tin
• Remove from the bags and glaze either with salted water or milk
• Bake at 200'c for around 35-40 minutes until golden and shrinking from the sides of the tin.  Tap with your knuckles, if it sounds hollow it is cooked.  Cool on a wire rack.

Well, if like me, you thought Making Bread took too much effort without a bread maker, you will be impressed with this, quick and easy to make Wholemeal Bread!  I love the smell of freshly baked bread, do you?