Ingredients:
900g whole-wheat bread flour
1 tsp salt
1 tsp caster sugar
1 packet active, dried, yeast
1 tbsp olive oil
600ml (about) warm water
10 tbsp lard, diced
2 tsp caraway seeds, lightly crushed in a mortar
Method:
Combine the flour and salt in a large bowl. In a cup, mix the sugar, yeast and 100ml of the warm water. Cover and set aside for about 10 minutes, or until the mixture is frothing.
Form a well in the flour and add the yeast mix and the oil. Stir to combine then add enough of the remaining warm water to form a soft dough.
Knead the dough thoroughly for at least 15 minutes then turn out onto a well-floured work surface and knead well for another 5 minutes.
Grease a bowl, form the dough into a ball then place in the bowl and cover with a damp cloth. Set aside to rise in a warm place for about 40 minutes, or until the dough has doubled in volume.
Knock the dough back and turn out onto a floured work surface. Knead the dough lightly then work in the lard and caraway seeds until completely incorporated. Divide the dough into two equal pieces, shape and place in two loaf tins. Cover with a cloth and set aside in a warm place until doubled in volume (about 30 minutes).
Transfer to an oven pre-heated to 220°C and bake for about 20 to 25 minutes, or until cooked through and golden (when ready, the base of the loaf will sound hollow when rapped.
Allow to cool before slicing and serving.
Click on the image, above to submit to Pinterest.