Instructions: Sieve the flour and wheat flour together with salt. Pour the lukewarm milk into a round-bottomed bowl. Add crumbled yeast and stir until it dissolves.

Keep for about 10 minutes or until the mixture turns frothy.

To prepare the dough:
Mix 100 g of the cracked wheat (reserve the rest for coating), bran, clarified butter and malt with the sieved flour. Make a well in the centre and pour the yeast mixture into it. Gradually mix to a smooth dough. Cover with a moist cloth and keep aside in a warm place to prove for 30 minutes in summer and for 40-45 minutes during winter or till the dough, when pressed, returns to its original position. Divide the dough into six equal portions and roll into smooth oval shaped loaves. Using a sharp knife, make an incision on the surface of each loaf, down the middle, from edge to edge, leaving 2.5 cm on each side. Sprinkle the reserved cracked wheat on the loaves, ensuring they are evenly coated, dust with atta and arrange on the baking trays. Put the trays in the pre-heated oven and bake at 350 F for 30 to 35 minutes or until a crisp crust is uniformly formed. Slice after two hours or when the loaves are cool. Reheat until warm and serve as an accompaniment.

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