Wholemeal Splits

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) wholemeal flour
  • 1 lb. (½


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 war