In a bowl, take lukewarm water. Add sugar and yeast to it. Stir it and keep aside until yeast froths.

In another bowl, take whole wheat flour, all purpose flour and salt.

Add activated yeast solution to the flour and start kneading the dough by adding water, little at a time

Add 1 tablespoon of oil and continue to knead the dough until it becomes smooth, soft and non-sticky.

Place the kneaded dough into a greased bowl and cover it with cling wrap.

Let the dough rest until it doubles in volume.

Once dough doubles, punch it and divide it into 18 equal parts.

Shape each part into ball and arrange all the dough balls in a greased baking tin.

In a bowl take melted butter and add 2 tablespoons of SPRIG spice mix it well.

Spread the prepared mixture of butter and spice evenly on shaped dough balls.

Let the shaped bread dough rest for another 30 minutes or until doubles in volume.

Meanwhile preheat the oven at 200 °C for 10 minutes.

Bake the bread in a preheated oven at 200 °C for 25 minutes.

After 25 minutes take out the bread from oven and de mould it.

Let the bread rest on wired rack for some time and then serve.