For Autolyse: In a large bowl combine whole wheat flour and 1 ¼ cup water. Stir well so that the water is absorbed and no pockets of dry flour remain. Cover and keep for 2 to 3 hours to hydrate the flour.

Dough: After the resting period add salt, sugar, and yeast and knead for 8 to 10 minutes till dough becomes soft and gluten is well developed. You may take a break in between kneading. It is very important that all the ingredients are uniformly incorporated and the dough becomes smooth.

Drizzle oil and 3-4 tablespoons of water and knead further. Stretch the sides and pull it to centre. Repeat the stretch and fold method for another 5-6 minutes. By the end of kneading the dough should feel wet, sticky and elastic.

Transfer the dough to a greased bowl. Cover and keep to rise for 1-2 hours (depending upon the warmth of the kitchen) until double in volume, puffy and light.

Grease one 8 ½ x 4 ½ inch loaf pan. Dust with flour. Punch the risen dough. Transfer the dough onto the kitchen counter generously dusted with flour. Roll out the dough into a rectangle no wider than the loaf pan you are using. Roll the dough towards you tightly. Pinch seams and sides to seal.

Transfer the shaped loaf into the prepared pan. Cover and let it rise until double. Poke with the finger, if the dough is firm and springs back immediately, it needs more time to rise. If the shallow impression remains, the dough is ready.

By the end of the rising time, preheat the oven to 180 degrees C. Bake for 45 minutes or until golden brown and the loaf sounds hollow when tapped at the bottom.

Remove from the oven after 5 minutes. Remove from the pan and cool on the rack. Slice when cold.