Whole wheat flour (atta)
Refined flour (maida)
1 1/2 tablespoons
Preheat the convection oven at 230°C. Prepare the loaf tin by greasing it with fat or oil and dusting it with a little flour. Place fresh yeast in a small bowl and add sugar and quarter cup of water. Sift maida, atta and salt together. Make a well in the centre, pour the yeast mixture into it.
Bring in some of the flour from the sides into the centre and swiftly make a paste. Cover with the remaining flour and keep as it is, covered, for fifteen minutes to ferment. Add the milk and ghee and knead into a soft dough.
Dust a fresh bowl with some flour and keep the dough in it, covered with a damp muslin cloth, to ferment for an hour and a half. Knead back and rest for further ten minutes. Shape the dough like a pillow and place it in the prepared loaf tin, cover it again with a damp muslin cloth.
Allow it to rise for thirty minutes or till it is double in size. Bake in the preheated oven at 230°C for an hour. To check if it is done, knock at the bottom with a spoon. If it sounds hollow, that means the bread is done.
Remove the tin from the oven and allow it to cool on a wire rack.