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What's inside
Everything that goes in, by weight
Per batch
- Whole wheat atta
- 300 g
- Instant yeast
- 1 tsp
- Sugar
- 1 tbsp
- Salt
- 1 tsp
- Warm milk and water
- 200 ml
- Oil
- 2 tbsp
How we bake it
Yeast is bloomed, then kneaded through the atta with milk, water, oil, salt, and a spoon of sugar.
The dough rises until doubled, is shaped in a tin, and given a second rise.
Oats are sprinkled on top. Baked at 190°C until the crust is golden and the loaf sounds hollow.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 3 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the bread eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 3 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 1 day for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
