The Brown bread

Origin: The origin of the recipe is from The Hummingbird Bakery Cookbook (altered according to the ingredients)
Recipe: INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 3 cups 100% whole wheat flour/atta
• 1 to 1.25 cups water – i used 1.25 cups water
• 1 tsp instant yeast or ½ tbsp dry active yeast
• 1 tsp rock salt
• 1 tbsp unrefined cane sugar or regular sugar
• 2 tbsp ghee or butter or oil
• 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar
• some milk (dairy or vegan) for brushing the top of the bread
INSTRUCTIONS
preparing the dough with instant yeast:
1. sieve the flour with salt or just mix the flour with the salt.
2. add the 1 tsp instant yeast and just lightly mix.
3. then add sugar, ghee, curd and instant yeast.
4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
5. add more water if required. the dough should be slightly sticky.
6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
7. remove and then lightly punch & knead the dough again.
8. make a log of the dough and seam the edges.
9. place it in a greased loaf pan for 40-45 minutes.
10. cover and let it rise.
11. preheat the oven at 220 degrees C for atleast 20 minutes.
12. 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.
13. if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
14. when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.