Place wholemeal flour into a large bowl then make a well in the centre. Mix yeast and malt extract in warm water then pour into the well.
Stir in about 1/4 of the flour to make a pool of batter, cover with a clean tea-towel then set in a warm place to rise for 30-60 minutes.
Sprinkle the salt around the dry flour and mix all to an elastic dough then knead well. Form into loaves. Put into warm greased tins and leave until well risen. Bake at 230 degrees C for 45-60 minutes.