100% whole wheat bread


400g 100% whole wheat flour/atta

300ml warm water

½ tbsp dry active yeast

1 tsp sea salt

1 tbsp unrefined cane sugar or regular sugar

2 tbsp ghee or butter or oil

2 tbsp yogurt or 1.5 tbsp vinegar

some milk (dairy or vegan) for brushing the top of the bread

add 1 tbsp sugar and dry active yeast to the water in a bowl stir and let the yeast activate.

this usually takes about 10-12 minutes. sieve both the flour with salt.

add the proofed yeast mixture, ghee/butter/oil and yogurt. mix all the ingredients first.then begin to knead the dough.add more water if required. the dough should be slightly sticky.

continue to knead, till you get a smooth dough which when stretched doesn’t tear.

rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.

after 1.5 to 2 hours, remove the dough and punch and deflate it lightly.

roll a single log of the dough.

tuck the edges down on both sides of the bread loaf. place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.cover the loaf pan and let the dough leaven for 40 minutes to 1 hour. preheat the oven at 220 degrees C for at least 20 minutes. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.