Whole Wheat (Atta) Bread

Ingredients

• Oven temp: 350 F-160C
• Brown Sugar 2 tsp (10 g)
• Lukewarm water to knead dough (too hot will kill yeast)
• Quick action dry yeast 2 tsp
• Whole Wheat Flour (Atta) 3 cups (360 g)
• Salt to taste or 1 1/2 tsp
• Oil 2 tsp (10 g)
• Greased loaf tin  (about 23cm /8” x 9cm/4” x 9cm/4”)

Preparation

• Place the flour in a bowl.

• Add the brown sugar, yeast, salt and oil and stir to mix.

• Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use Add half the water and beat with a dough hook of the mixie (beaters can be used if you do not have a dough hook) and beat the mixture.

• Keep adding more water as needed till you get a cake like batter which is more like a heavy cake and not runny. Drops like a heavy blob when you take some in a spoon and drop it back into the batter.

• Transfer the mixture into the prepared tin. Smoothen the top with wet hands to even out.

• Leave the tin in a draught free place (I leave it in the microwave uncovered).

• The time it takes to rise varies from time to time, depending how fresh the yeast is. I would check it after half an hour and every 10 minutes thereafter, till it fills 3/4 of the tin.

• Pre heat the oven for 15 minutes with a container of water at the bottom, when the dough has risen little more than half the tin.

• Bake for 40-45 minutes till a little knock on top sounds hollow. Increase the temp to 180 C and bake another 10 minutes.

• Remove the tins from the oven and place upside down over a towel or napkin and leave to cool.When cool, remove from the tin and serve.