Whole Wheat Bread`

Preparation Time: 5 minutes.
Makes 1 bread loaf.
Baking Temperature:  200°C (400°F).
Baking Time:  45 minutes.   

Ingredients :

2½ cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
¾ tsp salt
2 tbsp olive oil or soft butter
Whole wheat flour (gehun ka atta) for sprinkling
Butter for brushing

Instruction

1. Combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes. 
2. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water. 
3. Add the olive oil and knead very well till the dough is smooth. 
4. Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
5. Cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.
6. Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
7. Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape. 
8. Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edges well.
9. Place it in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place for 30 minutes.
10. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes. 
11. Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
12. Keep the bread loaf aside to cool slightly.
13. Loosen the sides and de-mould the bread loaf, brush it with butter and keep aside to cool completely. 
14. Once the bread loaf has cooled completely, cut it into 13 mm. ss(½“) bread slices.
15. Serve immediately or use as required.