Brown bread

Ingredients:
Whole wheat flour- 1 cup,
All purpose flour- 2 cups,
Active dry yeast- 1 pkt,
Salt - 1 tsp,
Brown sugar- 1 and 1/2 tbsp,
Olive oil or butter - 1/4 ( if using salted butter ,leave out the salt ),
Luke warm water- 1 and 1/3 cup.

Method:
In a bowl sieve all purpose flour and salt.

Sieve the whole wheat flour in another bowl.
Dissolve yeast and sugar in 1 and 1/3 cup of luke warm water for 10 minutes.

Add olive oil to the foamed yeast mixture.

Stir with a spoon.
In your mixer bowl put 2 cups of all purpose flour and pour the yeast mixture.

Run the mixer in low speed for few seconds.

Add  1/2 cup of  wheat flour.

Run mixer and then add the rest of 1/2 cup of wheat  flour.

Run the mixer in high speed for 1 minute.
The dough will stick to the blade and rise up.The dough will be very sticky.

Sprinkle some flour on the counter and transfer the dough to it ( keep 1/4 cup plain flour aside).

Knead the dough for 10 minute,dusting the counter with flour ( you will need 2 to 3 tbsp of flour for kneading).
The dough will be smooth and springy to touch.

Grease a bowl with olive oil or butter and transfer the dough ball evenly coating it from all sides.
Cover with a damp cloth and leave it to rise for 1 and 1/2 hour.

Since we are using wheat flour, the rising time will be more.
Let the dough double in size.

Once  the dough is risen,make a few punches to let the air out.

Gather from edge and pinch together and make a ball. 

Transfer the dough to the counter.Seam side down,shape oval.

Pressing between your palm make a loaf shape and transfer the dough to a greased loaf pan.Gently press and fill the corners and tuck the sides.

Brush the top with olive oil or butter.

Cover with cloth and let it rise for 1 hour.

Fifteen minutes before the final rise,pre-heat oven to 200 C.
The dough in the loaf pan will double in size.

Transfer the loaf pan to the oven to bake for 30 minutes.
After 5 minutes lower the heat to 190 and bake for 25 minutes.

If the bread is browning before the required time,cover the top with foil.
Take out from oven.

Invert the loaf on wire rack and check the bottom by knocking with your fingers,it should make hollow sound.
Brush the top with butter.

Leave it to cool on wire rack.
Cover with plastic wrap when at room temperature.
Slice into thick slices.

It tastes better when toasted.