Whole wheat bread recipe or Atta bread recipe with step by step photos – This is my trusted recipe for a basic whole wheat bread or 100% atta bread which uses simple ingredients which we usually have in our kitchen.When I posted this atta bread recipe,many of my friends and readers also asked for a everyday wheat bread recipe which is simple and easy to bake and I stumbled upon this recipe, since then this is my favorite and my family loves it too.
I have been baking this bread at least once a month and finally clicked it yesterday to post it here. Here is a simple whole wheat bread recipe with detailed step by step explanations.
I used homemade atta for making this bread, you can use store bought any good quality 100% wheat flour.I have used instant yeast here, but you can replace it with dry active yeast too, have given measurements for it.
The texture of the bread is so good, its very chewy and soft perfect to dip in soups.I loved homemade bread toast with soups.
As we liked crusted tops I usually don’t cover with wet cloth.The bread is slightly crumbly but not very dense as it happens with most whole wheat bread recipes so as for now this is my keeper.
Homemade Whole Wheat Bread Recipe
Recipe Category: Bread | Recipe Cuisine: Indian
Whole wheat flour – 2 and 1/2 cups
Cooking Oil – 2 tbsp
Salt – 1 tsp
Instant yeast – 1 and 1/4 tsp
(or) Active dry yeast – 3/4 tbsp
Sugar – 2 tbsp
Water – 1/2 cup + 1/2 cup
Method:
- In a bowl add sugar then add 1/2 cup warm water, mix well until sugar completely dissolves.
- Then add yeast set aside undisturbed for 10mins, when its frothy(this ensures yeast is active and ready to go), add oil and mix it up.
- Mix well and set aside.In a mixing bowl add wheat flour then add required salt.
- Whisk it well, then add yeast solution then add 1/2 cup water.
- Gather and knead it to a dough.Punch down and knead it until it forms a soft dough.You can bake a full big loaf too but I baked in 2 mini loaf pans so divded the dough into 2.
- Now shape into a log.You can even roll it like how I’ve shown here.Brush the bread tins with oil,carefully transfer the logs into the bread tin.
- Keep it covered with a cloth and let it rise for 30mins or till the bread reaches slightly above the rim of the tin.
- Brush the top with milk, this is for even browning.
- I placed the pan in lower rack.Bake in preheated oven at 180 deg C for 30-35 mins or until the top turns golden.Mine got done in 30mins.Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely atleast for 1hr.If you don’t want the crust on top, use a wet cloth to cover and keep aside for few mins.
- You can even bake in big bread loaf tin to get 1 big loaf.
Use serrated knife to slice.Slice and serve.Serve as bread toast / plain bread.
My Notes:
- Slice only after cooling down completely.
- Adjust water quantity according to the dough consistency.For me it takes little extra may be 1 0r 2 tbsp extra water to bring it to a dough consistency.
- Do not knead it too tight then your bread will become hard.
- I have used instant yeast, for dry yeast check the ingredients list for measures.
- The rising time depends totally on the yeast and your area climatic conditions.Keep it in a warm place to rise.I usually keep near the stove.
- Do not invert when the pan is still hot, let it to cool for atleast 15mins before you invert.
- Always use serrated knife to get neat slices.
- The orginal recipe called for 4 tbsp oil but I have tried reducing it to 2 tbsp and it worked fine, so have updated the recipe.Even sugar the orginal recipe calls for 3 tbsp, but these days I add only 2 tbsp so have updated that also.
Hi,
Which brand of yeast are you using?
Falcon
Hi sharmi,
If I use active dry yeast,what's the measure?
How much sugar do I have to add if I want a sweet bread.
Could you please post milk bread recipe too
Dry yeast not really sure
You can add 1/4 cup sugar
Sure will so soon
I have tried with dry yeast beakers brand and have updated the recipe now.Please check it.
i have a doubt regarding the rising time..once yu knead ..do yu give restin time ?..cos i dont not get air to punch down..oly after a resting time i got..in another wheat bread recipe with milk powder yu gave a resting time of 1-2 hours..kindly clarify
Each recipe is different so if you follow this recipe kindly follow the instructions mentioned in this 🙂
For normal bread can i replace wheat with maida and follow same procedure and ingredients.
Do we need to proof the Instant Yeast?
Not really needed if you use instant yeast.
hi sharmi post some simple recipes for kids to do for their competitions of no fire recipes
Hi, could this be done in microwave oven?
if using dry yeast than proportion is?
Not sure of it sorry
Have updated it now,Kindly check it.
Can you please give the dimensions of your loaf pans?
It is 6X3inches
hi,
Could you please suggest you baked two trays at a time on lower rack ? with both up and down coil on and fan option also..
or just only lower rack with lower coil on ? please suggest ..
I baked keeping both the pans side by side.
Hi sharmi can u please tell me quantity of active dry yeast.?I am not able to see in my mobile.just active dry yeast only I can see and not the measure.
Active dry yeast – 3/4 tbsp
Perfectly baked bread. I have been wanting to try homemade bread for so long. Will definitely try this out. Thanks for posting. I am loving the new look of your website…
Hi sharmi, I used Dry yeast and followed the recipe, but my bread did not rise. I baked it anyway because I didnt have the heart to throw away the dough. The bread tastes good somehow but as expected it was quite dense. Not light and airy as breads normally are. Is there a reason why the dough did not rise? The dough rested for 1/2 hour before baking and the yeast passed the frothing test. Thanks
Not really sure, the texture totally depends on the quality of yeast only.Usually whole wheat breads are slightly dense when compared to white breads.But dough not rising not really sure is it yeast problem or?
You have used instant yeast and proofed it also. Does it make a difference if you proof and then use it?
Also, how long did you bake for 1 big loaf?
Proofing is just to check the activeness of yeast.30-35mins
What else can we use instead of yeast, baking powder and baking soda?
Either of these should be used, not sure of other alternates
Dear sharmi… i tried many of ur recipes… now fall in love with baked items…especially ur above post…make me 2 do asap.. can u pls suggest me wat kind of oven i need to buy for making cake …bread…muffins… cup cakes etc…
Thanks
Devi s
Chennai
Kindly check my oven post for getting an idea of the type of oven I use.
Why does the dry yeast smell?? Just starting to bake the bread.. hopefully doesn’t smell tooo….
It depends on the brand…try some other brand and see
Hi Sharmi,
Have a doubt. For how much time should the oven be preheated before keeping the pan for baking.
It depends on your oven…I always preheat for 10mins as instructed in my manual
Hi Sharmi,
Am a great fan of all ur recipes.Tried many of ur recipes.. But much impressed with this wheat bread recipe..yesterday tried it came out awesome.. Tasted great!!thanks much for this recipe 😊😊
Meenakshi
Hi Sharmi is there a particular brand of flour that you use? As there is a difference in chapati atta and whole wheat flour. Please suggest a good brand for the same?
Nothing much…I mostly use homemade wheat flour