Mix flours, salt and 1 teaspoon of the sugar together. Rub in the lard. Dissolve remaining sugar in the water and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add the yeast liquid to the flour and mix to a soft dough. Turn out on to a lightly floured working surface and knead well. Divide dough in half and shape each piece into a ball. If liked, brush the top of each loaf with salt and water solution and sprinkle with cracked wheat. Put the loaves inside lightly oiled polythene bags and tie loosely. Leave to rise until double their original size. Remove the bags and bake in a very hot oven, 450°F., Gas Mark 8, for about 30–40 minutes. Cool on a wire rack. Makes 2 small loaves.
When the dough has been kneaded, put into a well greased earthenware flower pot with a 5 inch top diameter. Put the flower pot inside a large oiled polythene bag, tie loosely and leave the dough to rise until double its original size. Remove the bag, brush the top with a little salt water and sprinkle with cracked wheat. Bake, standing the pot upright, in a very hot oven, 450°F., Gas Mark 8, for 30–40 minutes. Cool on a rack.