Whole Wheat Bread


  • 1 cup luke warm water
  • 1 tbsp date paste
  • 1 tsp yeast
  • 2 cups whole wheat flour
  • 1 tsp rock salt

Method for activating the yeast:
Mix lukewarm water, yeast and date paste in a bowl. Cover and set aside for 10 minutes for froth to be formed. If the froth doesn’t form then the yeast is inactive, use a different batch.


Add salt to the whole wheat flour and mix well. Add the yeast water and knead well for 10 minutes. Cover it with a moist cloth and keep it aside at warm place for 1 hour to rise or till it doubles in size. After the first rising, punch down the dough and shape it in a round loaf (or whatever shape you want) and cover it again with a moist cloth for a second rising, for about 30-40 minutes. Preheat the oven at 180˚C. Bake it at 180˚C from 40 – 50 minutes till a toothpick comes out clean.

Remove the bread and place it on a wire rack to cool.

Serves 6