Instructions: Bread: Blend the yeast with some of the water, mix all the ingredients together to form a ball of dough. Knead for approximately 10 minutes, cover and leave to rise for 2 hours. Knock back and form a loaf.

Slash the loaf diagonally a few times and leave for another 20-30 minutes.

Sprinkle with flour and bake at a very high heat for about 40-50 minutes, until the bottom sounds hollow.

Pickle: Cut the cabbage finely and the onions, sprinkle with salt and stand for 24 hours. Rinse and boil slowly in 1/2 pint malt and 1/2 pint wine vinegar for 15 minutes. Add all the remaining pickle ingredients: flour, sugar, curry powder, mustard and wine vinegar and mix thoroughly.

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