• 1 lb. (½ k.) wholemeal flour
• 1 lb. (½ k.) white flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 oz. (30 g.) yeast
• ½ oz. (15 g.) lard
• ½ pint (3 dl.) tepid water
• 1 tablespoon milk

Mix thoroughly in a basin the wholemeal and white flour and the salt. Make a well in the middle and into this put the sugar and prepared yeast. Melt the lard and mix this with the tepid water and milk, and pour over the yeast.

Allow to stand till the batter rises and bubbles (about ¾-1 hour). Do not knead, but mix with a knife or spoon to the consistency of a soft paste, adding more warm water if necessary. Dust over with flour and set in a warm place to rise well (about 30 minutes). Then turn out on to a well-floured board, and lightly roll out about 1 inch (2½ cm.) in thickness. Place on a warmed greased tin and set to rise once more. Bake in a moderately hot oven, 400° F., gas mark 6, for 15–20 minutes. When cold, cut into squares, split and butter to serve.