A few weeks back I found a bread formula featuring lard. Yes, fat bread. I had to give it a go, enjoying the idea of walnuts, raisins and pork lard to serve for a meeting with a friend’s bakery christening. Why not add grapeseed flour, too? Following the principle of five percent to the total flour, the result was a loaf which was very dark and lipid feeling, studded with nuts and raisins.