• 3 lb. wholemeal flour
• 3 teasp. salt
• 1 teasp.

Mix salt, sugar and flour in a large basin. Dissolve the yeast in the warm water, add the melted fat, and mix with the flour to an elastic dough. Knead well until smooth, cover with a cloth, to prevent surface evaporation, and set in a warm place to rise to double its size—about 1 hr. When the dough is sufficiently risen it has a honeycombed appearance. The first kneading distributes the yeast