THE FIRST STAGE - ROUGH DOUGH

In a small bowl, sprinkle yeast over 1 cup lukewarm water-stir with a spoon, cover and keep aside for 5 minutes, until it becomes slightly frothy.

In a large bowl, add the flours, flaxseed meal and salt, stir with a fork and keep aside.

In another bowl, mix all the liquids- liquid jaggery/honey, milk and oil with a fork and keep aside.

Once the yeast gets frothy, make the well in the flour and add the yeast-water and other liquids. Stir with a wooden spoon until all the liquids are absorbed by the flour and it sort of comes together.

Remove this onto a clean counter top or working surface and gently knead, adding up to 1/4 cup more water if this dough is too dry. Knead for 2-3 minutes until it all comes together to a rough ball.

Cover this with a big bowl and let it rest for 20 minutes. This allows for the liquids to be well absorbed by the flour particles yielding a softer loaf at the end.

THE SECOND STAGE - KNEADING PROVING

Once the dough has rested for 20 minutes, you'll find this easier to handle. It has to be kneaded (here, you could use a Kitchen Aid or Food Processor) for 10-12 minutes. By kneading I mean-pushing the dough away from you and folding it back on itself towards you.

Repeat this process for at least 10 minutes, you'll the the dough getting progressively more elastic and soft. Once this is done, shape into a ball. Grease a huge bowl with oil, place the ball in this - cover with a fitting lid + tea towel and keep in the warmest area of your kitchen.

You need to give the dough 1-2 hours for it to double in size and this totally depends on the weather conditions, which is why I cannot give you an exact time.

If you wish you could keep the dough ball in a plastic transparent box, marking the level with a marker and then marking the level where you expect the doubled dough to reach, so you know that it has indeed doubled in volume.

THE THIRD STAGE - MINI REST

Once the dough has doubled, with a sharp knife divide it into two equal parts. Do NOT be rough with this and punch any air out. Gently shape each half into a ball and keep aside to rest for 10 minutes. This will make the final shaping easier.

THE FOURTH STAGE - SHAPING LOAVES

After 10 minute rest in the previous stage, follow the shaping procedure for each ball. Gently push out into a rectangle and go ahead with the step-by-step shaping instructions given here. I followed them to the tee each time and they worked perfectly.

The end result should be a taut dome shaped top of each loaf. And I cannot emphasize enough to do the shaping with light, gentle hands so that you don't push any air out of the loaves.

Place the shaped loaves into two 9x5 loaf tins. You could brush water on the loaves and sprinkle any whole grains or seeds on the top to give it a more gourmet look - for eg: whole oats, millets, sesame seeds, or sift 1 tsp of all purpose flour over the top.

THE FIFTH STAGE - PROVING THE LOAVES

Cover the tins with a tea towel and keep in a warm place until the dough rises to the edge of the tin. If you are impatient with this stage and put it into the oven prematurely (which I have done many times and suffered), you will not have well risen loaves, because this bread will only puff mildly in the oven, maximum rise is before it goes into the oven.

This takes around 40 mins-1 hour, like I said, do not rush this stage. The middle of this stage is when you turn on the oven to preheat at 220 Celsius / 450 F and let the oven heat at this temp until the loaves rise outside to final level.

THE SIXTH STAGE - BAKING THE LOAVES

When the loaves have risen to just above the tins, brush them with some water. Using a sharp bread knife, make an incision along the length of the loaf. This not only makes the bread look good, but also helps it rise well.

Reduce the oven temperature to 190 Celsius / 375 F and bake for 30-35 minutes, until the top is nice and golden brown.

THE SEVENTH STAGE - COOLING

Turn out the loaves from the tins. If you have greased the tins well, you wont have problems with this. Turn them upside down on a cooling rack and keep them covered with a breathable cloth like a muslin or so.

You could leave them like this overnight or at least aim for an hour or so. During this stage, the bread continues to cook inside and it becomes easier to slice the following morning.

If you try to slice the bread as soon as it is out of the oven, consider all your effort wasted, because the inside of the loaf WILL be wet and you will be disappointed with the result.

Loaves HAVE to be cooled fully before trying to slice them. If you want to experience the joy of breaking into warm bread just out of the oven, reserve it for the small dinner rolls.

THE EIGHTH STAGE - SLICING

You've been patient - allowed the loaf to cool overnight. You will now be rewarded with sweet smelling, delicious bread slices for breakfast. Place the bread on a chopping board and with a sharp bread knife, slice it as thick or thin as you want.