Step 1

Warm 1 cup of water in a pan or in the microwave. The water should be lukewarm and not hot.

Step 2

Add sugar and dry active yeast.

Step 3

Stir to combine and let the yeast activate.

Step 4

This usually takes about 10 to 12 minutes.

Step 5

Sieve both the flours with salt in a large wide bowl or a large tray.

Step 6

Add the proofed yeast and oil.

Step 7

Mix all the ingredients.

Step 8

Then begin to knead the dough.

Step 9

If the dough feels sticky, add some flour.

Step 10

If it feels dry, add some water.

Step 11

Continue to knead for 10 to 12 minutes or until you get a smooth, supple dough which when stretched doesn't tear.

Step 12

Add the flour and salt in the bowl.

Step 13

On speed 1, mix the flour and salt for some seconds.

Step 14

Add the yeast mixture and oil and on speed 2 knead the dough.

Step 15

Continue kneading for 2 minutes and check the dough.

Step 16

If it feels dry, add some warm water.

Step 17

If it feels sticky, add some flour.

Step 18

Continue kneading further for 2 to 3 minutes on speed 2 or till you get a smooth and pliable dough.

Step 19

Rub oil or water all over the dough and keep in a covered bowl to leaven for 2 to 3 hours.

Step 20

After 2 to 3 hours, remove the dough. Punch or knock back the dough with light hands and knead lightly.

Step 21

Roll a single log of the dough.

Step 22

Tuck the edges down on both sides of the dough log.

Step 23

Place the dough log in a greased loaf pan (9x5 inches) with the tucked edges facing downwards.

Step 24

Cover the loaf pan and let the dough leaven for 40 minutes or 1 hour.

Step 25

Preheat oven to 180 degrees C or 350 degrees F.

Step 26

Bake the loaf for 35 to 40 minutes or until the bread is well browned on top and sounds hollow when tapped.

Step 27

Wait for 3 to 5 minutes. While still hot, then using oven mittens, remove the loaf from the pan. Place the bread on a wire rack or tray to cool to room temperature.

Step 28

Slice and serve the Brown Bread or refrigerate for later use.