Whole wheat flour bread

This whole wheat flour bread is easy and perfect for a beginner like me. It is healthy  bread with soft texture and best flavor.This method is easy to follow. The ingredients required to make this bread  from scratch are whole wheat flour, honey/ raw cane sugar, yeast, olive oil, milk/ water, salt.

• If using instant yeast you need not activate the yeast, just skip the proofing step and mix all the ingredients together. Active dry yeast needs to be activated  or proofed first.
• To proof yeast , mix yeast with warm water , milk and sugar/ honey. Let the mixture rest for 5-10 minutes.It should become bubbly and frothy which means that the yeast is active and alive. If this doesn't happen then throw this mix and start again . There can be many reasons for this, Either your yeast has expired or the water or milk were too hot.
• We will require 3 & 1/2 cup of flour in this recipe but we will start with 3 cups and add half cup later.
• If you're using stand mixer to knead the dough , it'll take 7-8 minutes. You can knead by hand , as I do , but it 'll require more time to get smooth dough.
• This bread dough will have three rise.... first -45 minutes, bulk fermentation - overnight and third   is for 30 minutes.
• You can replace whole wheat flour with all purpose flour.
• To make it dairy free , replace milk with water.
• This recipe is good for an 8X4" tin and it took around 45 minutes to bake at 180° C.
• After the bread is baked, rub butter over the hot bread  to soften the crust. 
• This bread can be stored at room temperature for 3 days. I would suggest to refrigerate if it's warm in your location.

Ingredients 

Whole wheat flour                       3 & 1/2 cup

Warm milk/water                       1& 3/4 cup

Honey / brown sugar                3 tbsp

Instant yeast                                  1 & 1/2 tsp

Salt                                                   1 & 1/2 tsp

Olive oil                                           3 tbsp

Milk powder/ cream                   2 tbsp

Method

If using active dry yeast, proof it first. To proof yeast , mix  1& 3/4 tsp active dry yeast with warm water , milk and sugar/ honey. Let the mixture rest for 5-10 minutes.It should become bubbly and frothy which means that the yeast is active and alive. 

• Mix 3 cups flour , sugar/ honey, salt, milk powder, instant yeast in a large mixing bowl.
• Add 1& 1/2 cup warm milk / water to it  and mix well.
• Cover it and keep aside  for 45 minutes.
• After 45 minutes, add remaining half cup of flour and start kneading the dough. Use the remaining milk and olive oil to knead it to a smooth dough.
• After 7-8 minutes , the dough would become smooth and pliable.
• Keep the dough in a greased bowl and cover it with cling wrap.
• Refrigerate it overnight or minimum 8 hours .
• Take it out of refrigerator and leave it on kitchen counter for it to come to room temperature.
• Punch the dough and roll it into a rectangle and start rolling it from one side to make a log.
• Place the dough into a greased tin and cover it with cling wrap or wet kitchen towel for about 30 to 45 minutes , depending on the weather. 
• Preheat the oven to 180° C and bake the loaf for 45-50 minutes or until done.
• Once done ,  take out the bread from tin and brush butter on top and cover it with kitchen towel.