Yeast is activated in warm water with a pinch of sugar until it blooms.
Whole wheat, maida, milk powder, and salt are mixed; yeast water and oil are added.
Dough is kneaded until smooth and elastic, then proofed in a warm corner until doubled.
Punched down, shaped into a loaf, and tucked into a lightly oiled tin for the second rise.
Baked in a hot oven until the top is golden and the loaf sounds hollow when tapped on the base.
Cooled fully on a rack before slicing — a warm loaf cuts gummy.
Chapter II
Provenance
Whole wheat flour (atta) — 50%
Refined wheat flour (maida) — 50%
Active dry yeast
Sugar (a small spoon, to feed the rise)
Sea salt
Sunflower oil
Milk powder
Filtered water
Chapter III
Why it tastes familiar
Half the recipe is whole wheat — the bran and germ stay in the loaf
Milk powder gives a soft sandwich crumb without commercial improvers
No bromates, no maltodextrin, no extended-shelf-life chemistry
Best eaten in three days; freezes well sliced in pairs
Care & Pairing
How to keep it
Storage
Keep airtight, away from direct sun and heat.
Shelf Life
Best enjoyed fresh; check the pack note on arrival.
Pairing
Serve with coffee, masala chai, or a quiet glass of milk.
Dated yeast and filtered water are used in every batch. Tins are washed and oven-dried; the loaf is sliced only on the day of dispatch and packed in food-safe wrapping.