Atta Bread

Atta flour, milled from whole wheat, makes an excellent leavened bread.

250 g atta flour (or use 50% wholemeal, 50% plain flour)
1 t (4 g) yeast
1/2 t (2 g) salt
2 t (10 g) sugar
1 t (4 g) Lecimax improver
1/2 t (1 g) lecithin
1/2 t (2 g) vinegar
2 t (8 g) oil
170 mL warm water

Make bread dough using the ingredients. Divide dough into 4, around 100 g each. Let rise until double. Bake at 220 degrees Celsius for 15 minutes.