Brown Bread Speedy



  • 0.5 oz    Fresh Yeast
  • 10 fl oz    Warm Water / Milk mixed
  • 8 oz    Brown Flour
  • 8 oz    Strong White Flour
  • 2 tsp    Salt
  • 2 tsp    Sugar
  • 1 oz    Lard   
For the topping
  • Salted Water
  • Rolled Oats


  1. Blend the yeast with a little of the warm liquid and leave in a warm place until frothy.  Sift the flours salt and sugar into a bowl and rub in the lard.  Add the frothy yeast mixture, together with the rest of the liquid, to the dry ingredients and knead to a soft dough.  It should be smooth and elastic.
  2. Divide the dough in half, shape and place each half in a greased 1 lb loaf tin.  Brush the tops with the salted water and sprinkle with the oats.
  3. Cover the tins with oiled cling film and leave in a warm place until doubled in size.
  4. Bake in a very hot oven 230C 450F Gas Mark 8 for 30-40 minutes or until the bread sounds hollow when tapped.
  5. Turn out and cool on a wire rack.