1. Stir 1/2 cup yellow corn meal very slowly into 2 cups boiling water.
2. Add 2 tablespoons shortening.
3. Add 1/2 cup molasses.
4. Add 1 teaspoon salt.
5. Cool the mixture.
6. Dissolve 1 yeast cake in 1/4 cup lukewarm water.
7. Add the dissolved yeast to the meal.
8. Sift in 5 cups flour or more if needed to make a stiff dough.
9. Turn the dough onto a lightly floured board.
10. Knead well.
11. Put the dough in a warm place.
12. Let it rise o more than double its bulk.
13. Shape it into loaves.
14. Let them rise until light.
15. Bake in a moderately hot oven (400ºF) for 1 hour.

List of ingredients required:

• 1/52 cup yellow corn meal.
• 3/4 cup water.
• 2 tablespoons shortening.
• 1/2 cup molasses.
• 1 teaspoon salt.
• 1 yeast cake.
• 5 cups flour or more.

1. Soften 1 envelope or cake of yeast in 1 cup lukewarm water. Beat in 1 cup sifted rye flour to make a thick batter.
2. Beat until smooth, cover with a dry cloth and set it in a warm place to rise overnight.
3. In the morning blend together 1 cup hot water, 1/2 brown sugar, 2 teaspoons salt, 1 tablespoon lard butter and 1 tablespoon caraway seeds and beat thoroughly.
4. Cool this mixture to lukewarm add it to the prepared sponge and beat until well blended.
5. Add a little at a time 6 cups sifted white bread flour, blending well. Add more flour if necessery to make a soft dough which can be kneaded.
6. Turn onto a lightly floured board and let stand fot 10 minutes. Then knead the dough until it is smooth, elastic and not at all sticky.
7. Turn into a buttered mixing bowl and let in rise in a warm place to double in bulk.
8. Punch the dough down and shape into 4 small loaves. Put the loaves into buttered loaf pans and let them rise again to double in bulk.
9. Bake in a moderate oven until the tops of the loaves are well browned and the bread leaves the side of the pans. Cool before slicing.

Ingredients required:

• 1 Envelope or cake of yeast.
• 1 Cup lukewarm water.
• 1 Cup sifted rye flour.
• 1Cup hot water.
• 1/2 Brown sugar.
• 2 Teaspoons salt.
• 1 Tablespoon lard butter.
• 1 Tablespoon caraway seeds.
• 6 Cups sifted white bread flour.

1. Mix the following ingredients in a bowl: millet flakes, butter, sunflower seeds, lemon curd, flour and the natural yoghurt

2. Beat the mixture well until it is quite stiff

3. Add the dried pears to the mixture

4. Grease a 900g tin

5. Dust the inside of the tin lightly with millet flakes

6. Spoon the mixture into the tin and spread the surface flat

7. Bake in the preheated oven for about 50minutes

8. Allow the loaf to cool in the tin for about 5minutes before turning the loaf onto a cooling rack

9. Once the loaf is cool, keep it in an airtight tin or wrap it in foil so that it remains moist

List of ingredients required:

6 oz (175g) dried pears, chopped
12 oz (350g) lemon curd
5 oz (150g) wholewheat flour
3 oz (75g) millet flakes
4 oz (115g) softened butter
3 tablespoons thick natural yoghurt
1 oz (25g) sunflower seeds
Extra millet flakes for dusting tin

The oven should be preheated at a temperature of 375F (190C)