Whole Wheat Bread Loaf with hand held beater using dough hooks

From the total water, take 1/4 cup of water and the sugar and heat it for 5 - 7 seconds so that it becomes lukewarm. The sugar will dissolve a bit. Add the yeast and keep aside for 10 minutes, without disturbing.

After the yeast froths, in a deep bowl, take all the ingredients and add the yeast. Using the hand-held beater with dough hooks attached, start kneading at the highest speed.

Take breaks every 2 minutes so that the gadget doesnt heat up. Continue kneading for 2 minutes with 2 minutes break, alternately. Scrap the dough once or twice with a spoon.

When the dough comes together, do the window pane test. Take a small ball and stretch it against the light. If you see, clear cobweb then the dough is ready. Keep this bowl ,covered with a lid in some kitchen cabinet without disturbing.

Depending on the weather, it will double up in 1 to 1.5 hours. Punch it gently and remove from bowl. Put it seam down in a greased bread rectangular pan.

The dough should be about half the tins height for it will rise again. Keep it in some closed cabinet or corner undisturbed for about 1 hour till the dough crosses the rim of the pan. As you see the dough rising, start the preheating

of the oven. Preheat at 220 degrees for 10 minutes. Brush the top of the batter very gently with melted butter or milk using a pastry brush. Place tin carefully in the oven so as not to deflate the batter. The bread will be baked in 30-35 minutes. Remove from the pan after 10 minutes.

Wrap it up in a towel so that it retains moisture. Slice the next day.