Proofing yeast

Cup of Yum
1. Warm 1 cup of water in a pan or in the microwave. The water should be lukewarm and not hot.
2. Add sugar and dry active yeast.
3. Stir to combine and let the yeast activate.
4. This usually takes about 10 to 12 minutes.

Kneading dough in a bowl

1. Sieve both the flours with salt in a large wide bowl or a large tray.
2. Add the proofed yeast and oil.
3. Mix all the ingredients.
4. Then begin to knead the dough.
5. If the dough feels sticky, add some flour.
6. If it feels dry, add some water.
7. Continue to knead for 10 to 12 minutes or until you get a smooth, supple dough which when stretched doesn't tear.

Kneading in a KitchenAid mixer

1. Add the flour and salt in the bowl.
2. On speed 1, mix the flour and salt for some seconds.
3. Add the yeast mixture and oil and on speed 2 knead the dough.
4. Continue kneading for 2 minutes and check the dough.
5. If it feels dry, add some warm water.
6. If it feels sticky, add some flour.
7. Continue kneading further for 2 to 3 minutes on speed 2 or till you get a smooth and pliable dough.

Leavening dough

1. Rub oil or water all over the dough and keep in a covered bowl to leaven for 2 to 3 hours.
2. After 2 to 3 hours, remove the dough. Punch or knock back the dough with light hands and knead lightly.
3. Roll a single log of the dough.
4. Tuck the edges down on both sides of the dough log.
5. Place the dough log in a greased loaf pan (9x5 inches) with the tucked edges facing downwards.
6. Cover the loaf pan and let the dough leaven for 40 minutes or 1 hour.

Baking Brown Bread

1. Preheat oven to 180 degrees C or 350 degrees F.
2. Bake the loaf for 35 to 40 minutes or until the bread is well browned on top and sounds hollow when tapped.
3. 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.
4. Slice and serve the Brown Bread or refrigerate for later use.