Chapter I
The Recipe
- 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.