Wholewheat flour 4 cups
Instant yeast 1 1/2 tsp
Olive oil 3tbsp
Warm water 1/2 cup
Buttermilk 1 cup
Jeera powder( unroasted) 1 tsp
Sesame seeds and jeera to sprinkle
Soft butter for brushing
Sift the flour , jeera powder and salt together in a large bowl.
Stir in the yeast and sugar in the warm water and sit aside to let it froth.
Add the oil and yeast to the flour and mix well to form a dry crumbly mix.
Add the buttermilk (room temp)gradually and knead to form a sticky dough.
Knead well for 5-7mins till dough is elastic and smooth
Brush the top with oil and cover.
Leave to rise for two hours or till double.
Turn out on a lightly floured surface and knead for 8-10 mins stretching and folding the dough till its soft and doesn’t stick any more.
Butter a loaf PAN. Pat the dough into a rectangle the same size as the length of the PAN.
Roll up the dough and tuck the sides in.
Place in the greased pan with the seam down.
Brush the top with some butter and Sprinkle some sesame and jeera on top.
Cover loosely with a plastic bag and leave to rise for 40-50 mins.
Preheat oven to 200C
Bake for 40 mins. The loaf will sound hollow at the bottom when done.
Remove from tin,brush with butter all over and wrap in cling film if you like a softer crust.
Let cool completely.
Slice and enjoy.