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In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.But, if using active dry yeast or fresh yeast, then make sure to use lukewarm water.
To the bowl add 1 teaspoon of instant yeast (rapid rising yeast).If using dry active yeast - add 1.5 teaspoons of it. Swirl the bowl around or stir with a spoon to help the yeast dissolve in the water.
Let this mixture sit for 10 to 12 minutes until the yeast activates.
Next to the frothy yeast water mixture, add the whole wheat flour, salt, preferred neutral flavored oil (or butter or ghee) and yogurt.
Mix with a spoon.
Next add ½ cup of water bit by bit and begin to knead for 8 to 10 minutes or as needed.
Knead to a soft, supple and smooth dough. A well kneaded dough which when stretched should not tear.
Add more water if required while kneading. The dough can be slightly sticky.
Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30 to 35 minutes if you have used instant yeast.If dry active yeast or fresh yeast has been used - keep in the covered bowl to leaven for 1.5 to 2 hours or more until the dough doubles.
After the initial rise, the dough will be double in size. Remove and then lightly punch and knead the dough again.
On a clean work surface roll the dough into a neat ball.
Make a log of the dough and gently pinch the edges into a seam - meaning tuck in the edges at the corners.
Place the prepared dough log in a greased 9x5 inches loaf pan with tucked edges facing downwards. Cover with kitchen towel again.
Cover and let it rise the second time for 20 to 30 minutes if you have used instant yeast.For dry active yeast or fresh yeast – set aside for 45 minutes to 1 hour or more depending on the temperature conditions in your city or town.
Preheat the oven at 220 degrees C/425 degrees F for at-least 20 minutes.
Once the bread has risen in the loaf pan, make a ¼ inch cross or slits on the bread. This helps the steam escape as the bread bakes, and creates a tender and soft loaf.
Keep the loaf pan in the oven and bake at 220 degrees C/425 degrees F for 22 to 25 minutes or until the bread sounds hollow when tapped.
While baking, if the wheat bread begins to brown too much from the top, then cover with parchment paper or aluminium foil.
Remove the bread from the oven and let it sit for a few minutes to cool. Then gently tap on top of the loaf: if baked properly, the bread should should hollow.If the bread does not sound hollow, put it back in the oven to bake for a few more minutes.
When the bread is still hot, remove it from the loaf pan using oven mittens/gloves and keep it on a wired tray to cool.
Let the Wholemeal Bread loaf cool completely before slicing it with a serrated knife.
Enjoy homemade Whole Wheat Bread sliced with butter, ghee, jams, peanut butter, or any of your favorite spreads. Or use the Atta Bread to make your favorite sandwiches or snacks from bread.
Store bread in the fridge for about a week or the freezer for about a month.