Sift the white flour into a basin and add the wholewheat flour and salt. Add the fat and rub into the mixture. Blend the fresh yeast with the warm water. If using dried yeast dissolve the sugar or treacle in
Stir the yeast liquid and the remaining warm water into the dry ingredients and mix to a rough dough in the basin. Turn the dough out on to a clean working surface. Knead the dough well for about 10 minutes to make a smooth dough.
Shape the dough into a round and replace in the mixing basin. Set the whole thing inside a large greased polythene bag. Leave the dough on the kitchen table until risen and doubled in size – about 1½ hours. Turn the risen dough out on to a floured surface and press all over with the knuckles to knock out air bubbles and flatten.
For two cob loaves grease two baking trays. Divide the dough into two equal portions and knead each one into a neat round ball. Flatten slightly and place on the greased baking trays. Sprinkle with cracked wheat and put to rise until puffy – 30–45 minutes. Set in a very hot oven (230°C., 450°F., Gas Mark 8) and bake for 40 minutes.
To make brown rolls divide the dough into 18 equal portions – each should weigh about