@jespah,
This is the recipe I've been using.
https://oliviapotts.wordpress.com/2016/04/15/stotty-bread-recipe/
I don't use lard though, I use a vegetable alternative and I do add a quarter tea spoon of white pepper.
As they have a higher fat and sugar content than standard white bread, they're very filling. They make excellent sandwiches when split in two, then cut up into quarters.
They're also very good for soups and mopping up gravy etc.
They tend to split in the middle anyway, and the biggest problem I've found is that the top crust can rise from the rest of it leaving something that is only good for garlic bread, (pretty good garlic bread mind.)
You have to prick the top of it a lot before you put the oven.
Traditionally it was filled with ham and pease pudding, as in the nursery rhyme.
It's made with split peas which I've only encountered in Art classes as Kindergarten, I don't fancy it to be honest.