Whole wheat bread

Ingredients

400g whole wheat flour (aata)

2 tsp active dry yeast

265ml lukewarm water

100g top of the milk cream (malai)

1t minced garlic '94-5 cloves)

1t red chili flakes

2t dried herbs

1 1/2 t salt

Topping

1 tsp whole wheat flour to sprinkle on top

Method

In the bowl of a standing mixer and add all the ingredients in the order mentioned.

Mix briefly, then knead for approx three minutes. This should result in a smooth yet sticky, stringy dough.

Turn the dough into an oiled bowl, turned over with damp hands to coat with oil.

Cover with cling wrap and leave in a warm place for about an hour to double.

Preheat the oven to 250C. Line a baking sheet with parchment paper.

Turn dough onto parchment paper and shape into loaf with damp hands. I tried to give it a few rolls as well. Sprinkle over with a little whole wheat flour and leave to rise for 20 minutes while the oven preheats.

Pop into a hot oven, reduce the temperature to 200C and bake for 35-45 minutes until cracked on top and hollow to sound when tapped underneath.

Remove to a cooling rack. Serve warm or at room temperature.