Bara Gwenith Mix the flour and salt and rub in the lard. Dissolve the yeast in half the water and add the sugar. Make a well in the centre of the flour. Add the yeast mixture and enough tepid water to make a soft elastic dough. Knead well on a floured board and leave in a warm place to rise until its size is doubled. Re-knead and divide in half. Place in two 2 lb. Greased and floured tins. Cover with a clean cloth and leave in a warm place to rise for 20 minutes. Brush the tops of the loaves with water and dust with wholemeal flour. Bake in a very hot oven (450/F. or Mark 8) for 45-50 minutes.