Ingredients

• 2 1/2 cups wholewheat flour
• 1 tbs sugar
• 1 tbs honey
• 1 1/2 tsp yeast
• 1/3 cup + 1 tbsp vegetable oil
• 1/3 tsp baking soda
• 3/4 cup + 3 tbsp lukewarm water
• 2 tsp milk powder
• 1 egg
• 1/2 tsp salt

Method

Take 3/4 cup + 3 tbs lukewarm water in a large bowl.

Add 1 tbs sugar, 1 tbs honey and 1 1/2 tsp instant yeast. Mix well.

Add 1/3 cup vegetable oil, 1/2 tsp salt, 1/3 tsp baking soda and 2 tsp milk powder. Mix well.

Add 2 1/2 cups wholewheat flour. Mix well with a spatula or using hand.

Once everything is combined, knead for 12-15 minutes until the dough is super soft. (When you poke with a finger, it will bounce back.)

Transfer to a bowl and apply 1 tbs oil on top of the dough and sides of the bowl. Cover & allow to proof for 1.5 hours or until doubled in size.

Deflate and knead again for 1 minute.

Roll into a rectangle and then roll up from the short end to a tight rectangle. Tuck ends and place in a greased and lined loaf tin with the seam side down.

Cover & allow to proof for 45 mins to 1 hour. Apply the egg wash.

Bake in a preheated oven for 35-40 minutes or until the skewer inserted comes out clean.

If you are baking in a stove top, it will take 40-45 minutes in medium heat.

Allow to cool down completely before slicing.