Cooking Time(H:MM) | 3:40 | Remark | |
Step 1 |
Water
(room temperature) |
300g
(300ml,1 ¼ cups) |
Room Temperature: 68°F to 77°F (20°C to 25°C)
|
Step 2 |
Olive Oil
(TBSP) |
1 ¾ tablespoons |
Can be substituted by other vegetable oils. TBSP: tablespoon
|
Step 3 |
Salt
(tsp) |
1 teaspoon |
tsp: teaspoon.
|
Step 4 |
Whole Wheat Flour
(uniformly cover liquids) |
191g
(1 ⅓ cups) |
Better Measure by grams. Refer to Tip #4 below.
|
Step 5 |
All Purpose Flour
(uniformly cover liquids) |
274g
(2 ⅛ cups) |
|
Step 6 |
Instant Dry Yeast
(no contact with liquids) |
1 teaspoon
(3g) |
Make a small indentation on flour to hold yeast.
|