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.