Recipe can be found @ Zesty South Indian Kitchen
What you need
White whole wheat flour: 3cup/ 420g (use whole wheat flour if you don’t have)
Canola oil: 1/4cup / 40g
Maple syrup: 3 tablespoon/ 48g
Organic non fat dry milk: ¼ cup/ 35g
Salt: 1 ¼ teaspoon/8g
Instant yeast: 2 teaspoon/ 8g
Water: 1 cup + 2 tablespoon/ 277g
Orange Juice: 3 tablespoon/ 36g
How I made
Heavily grease an 8 1/2" x 4 1/2" loaf pan and set aside. This loaf tends to stick, so be sure to grease the pan thoroughly as it tend to stick( Mine did a little).
In a bowl of kitchen aid stand mixer with paddle attachment, combine all of the ingredients. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. The dough will be very sticky neither pourable or kneadable . Scoop it into the prepared pan.
Cover the pan with lightly greased plastic wrap, and let it rise for 2 hour and 25 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for about 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it is golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a cooling rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.