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wheat bread recipe | atta bread recipe | 100% whole wheat bread recipe

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100% whole wheat bread or atta bread recipe with step by step photos – a recipe to give you a really good wheat bread with the ingredients you have at home.

this is a soft bread with a light crumb. the recipe does not have the typical denseness and heaviness which is found in 100% whole wheat breads. there is a special & secret ingredient in the recipe that helps in the gluten development.

i embarked upon this ingredient one day when i was making naan. typically the indian naans and bhatura have one ingredient that helps in the leavening process and gives a soft texture, even when the naans are made without yeast. i thought why not try using this ingredient in a bread. and it worked like a charm.

later while studying more about bread baking, i came to know that an acidic medium in limits, helps in gluten development. so no wonder that this ingredient worked. so before you ask me what is the secret… let me tell you – its curd or yogurt.

well the bread has a slight taste of yogurt, but really it does not matter. later i experimented with another acidic ingredient – vinegar and this one too worked very well. again the bread had a slight taste of vinegar, but we had no issues. as a vegetarian, you can use dairy yogurt and as a vegan you can use cashew yogurt or vinegar.

to make this bread, i have used instant yeast. i have mentioned the proportions of dry active yeast, as well in the recipe details and the method too. i brought the instant yeast from gourmetco.in. this is a really good yeast brand.

with instant yeast the leavening and rising time is faster than compared with dry active yeast. you also don’t need to proof the instant yeast like the dry active yeast. you just add the yeast into the flour and knead the dough. thanks to divya of easycooking of letting me know about the availability instant yeast in india.

i kneaded the dough with hands just to show you the texture of the dough. you can use a food processor or stand mixer also to knead the dough. at times i use kitchenaid to make dough for white bread, brown bread and whole wheat sandwich bread.

i have also used chakki ground(stone ground) organic atta. you can use any good quality atta to make this bread. i made bombay veg sandwiches, paneer bread rolls and cheese chili toast with the atta bread.

if you are looking for more similar recipes then do check atta cakepita bread, banana bread, whole wheat pizza doughveg pizza recipe and whole wheat veg pizza recipe.

100% whole wheat bread recipe below:

4.64 from 114 votes
100% whole wheat bread recipe | atta bread recipe
prep time
1 hr
cook time
25 mins
total time
1 hr 25 mins
 

100% whole wheat bread made with atta or 100% whole wheat flour, yogurt and yeast.

course: breakfasts
cuisine: world
servings: 12 bread slices or 1 loaf of bread
calories: 130 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 3 cups 100% whole wheat flour (atta)
  • 1 to 1.25 cups water - i used 1.25 cups water
  • 1 teaspoon instant yeast OR ½ tablespoon dry active yeast
  • 1 teaspoon regular salt or rock salt (sendha namak)
  • 1 tablespoon regular sugar or unrefined cane sugar
  • 2 tablespoon ghee or oil or butter
  • 2 tablespoon curd (yogurt or dahi - dairy or vegan) OR 1.5 tablespoon vinegar
  • some milk for brushing the top of the bread (dairy or vegan)
how to make recipe
preparing bread dough with instant yeast:
  1. sieve the flour with salt or just mix the flour with the salt.
  2. add the 1 tsp instant yeast and just lightly mix.
  3. then add sugar, oil (or oil or butter) and curd. 

  4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
  5. add more water if required. the dough should be slightly sticky.
  6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
  7. remove and then lightly punch & knead the dough again.
  8. make a log of the dough and seam the edges.
  9. place it in a greased loaf pan for 40-45 minutes.
  10. cover and let it rise.
  11. preheat the oven at 220 degrees C for atleast 20 minutes.
  12. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
  13. if the wheat bread begins to brown from the top, then cover with butter paper or aluminium foil.

  14. when whole wheat bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

preparing bread dough with dry active yeast:
  1. warm 1 or 1.25 cups of water.
  2. add 1 tbsp sugar and dry active yeast.
  3. stir and let the yeast activate.
  4. this usually takes about 10-12 minutes.
  5. sieve both the flour with salt.
  6. add the proofed yeast mixture, ghee/butter/oil and yogurt.
  7. mix all the ingredients first.
  8. then begin to knead the dough.
  9. add more water if required. the dough should be slightly sticky.
  10. continue to knead, till you get a smooth dough which when stretched doesn't tear.
  11. rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
  12. after 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
  13. roll a single log of the dough.
  14. tuck the edges down on both sides of the bread loaf.
  15. place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
  16. cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
  17. preheat the oven at 220 degrees C for at least 20 minutes.
  18. once the bread has risen in the loaf pan, keep in the oven and bake bread for 22-25 minutes or until the bread sounds hollow when tapped.

recipe notes

approximate nutrition information per bread slice.

Nutrition Facts
100% whole wheat bread recipe | atta bread recipe
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 198mg 8%
Potassium 123mg 4%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 4g 8%
Vitamin A 1.3%
Calcium 1.6%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.


step by step 100% whole wheat bread recipe:

1. mix the whole wheat with salt and add in the instant yeast.

2. add in the yogurt, ghee/butter/oil.

3. first mix well and then knead into a soft dough adding water at intervals. the dough will be slightly sticky but after the initial rise, it will be fine.

4. keep the kneaded dough in a wide bowl and just lightly brush water all over it.

5. keep covered for 30-35 minutes. the bread dough after the first rise.

6. later punch and lightly knead the dough. make a log of the dough and seam the edges.

7. place the dough log in a greased loaf pan of 9 x 5 inches and let it rise for 40-45 mins.

8. the bread after the second rise.

9. make a 2-5 mm cross or slits on the bread and lightly brush with milk.

10. bake the whole wheat bread in a preheated oven for 220 degrees C for 22-25 mins.

when the wheat bread is still hot, remove from the pan and keep it on the wire rack to cool. once cooled, serve the bread or wrap in a cling film or keep in a bread box. serve wheat bread whenever required. you can also use this atta bread to make various recipes like baked bread rollscheese toast sandwichbombay veg toast sandwich, stuffed bread pakorasbread rolls with stuffed potatoes etc.




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This post was last modified on March 30, 2018, 8:44 pm

    Categories Bread RecipesDinner RecipesIndian Breads & ParathasInternational CuisinesKids Recipes

View Comments (677)

  • Hello mam I always follow u r recipes n all r too good .Today I made this whole wheat bread. That was nice n soft but loaf has hollow inside so I couldn't cut that all r breaking .where was I wrong what should I do ? Plz plz suggest .

    • pradnya, after the first rise, the dough has to be tightly rolled or tucked and then placed in the pan. the log has to be properly made. if there are any gaps in the log, then in the second rise, the gaps will become too hollow and even after baking. you can see some youtube videos to get an idea how the dough is rolled and tucked into a log.

  • I used multigrain flour instead of whole wheat & it worked perfectly well. Thank you for the easy recipe.

  • Otg has two rods on top and two on bottom and we have settings to use eithet of top or bottom rods or both. Can you please tell me while baking bread which of the rods to heat??

    • juveria, sometimes i use both the rods and sometimes only the bottom rod. if using the top rod then you will have to be little careful as the top of the bread gets browned quickly. if you want the top crust to be browned and crusty then use the top rod along with the bottom one.

  • Hii dassaana !!
    I really appreciate your recipes.....My daughter loves all whichever I have tried.....I like your simple yet effective way to prepare anything....
    I want to ask that what is the difference between baking soda and baking powder.....
    Thanks again for such a wonderful recipe

    • Thanks Priyanka for your kind words. Both are different. Baking soda is pure sodium bicarbonate. Whereas Baking powder is a mixture of baking soda, corn starch and cream of tartar. Baking soda is 3 times stronger than baking powder.

  • HELLO Dassana
    This is my second time making bread, unfortunately i failed in both times.
    I didn't expect it to be super fluffy like white bread but it was very dense unlike your picture.
    In this recipe, I used chapatti atta flour (Albaker brand), instant yeast(saf instant brand), yogurt and olive oil.
    I had high hopes in chapatti flour because it was finer than the previous flour i used.
    -I store my instant yeast in the freezer.
    -I used 1.5 cups of water yet it wasn't sticky nor super smooth after kneading.
    -I baked it in 9.5x5.5 inches non-stick pan in 220 C oven for 25 minutes.
    -I forgot to brush the top with milk and didn't slit the top as well.

    My questions are:
    Does it matter if the instant yeast in new or have been in the freezer for couple of months? and does the dough supposed to be soft and easy to work with after the first rise? because mine wasn't that soft.

    • fine. dough is supposed to be soft and very easy to work with. let the instant yeast come to room temp and then add in the flour. i guess the instant yeast did not proof well. you can also use lukewarm water and mix the instant yeast in it along with the sugar. then add this mixture to the flour and knead. hope this helps.

  • Hi dassana
    Can i use sour curd fr this recipe.. The thing 's curd 's 3-4 day old..orelse should iI stick with vinegar.
    Thanks sakshi

  • Dear Dassana
    Can your whole wheat bread recipe be used - successfully - for baking on pizza stones?
    (e.g. the prepared dough is laid on the stones in a grill that has a cover - so correct temperature is maintained. However, no loaf-pan is used)

    Also, is the vinegar (or yogurt) is for achieving a specific flavor; or there are other reasons?
    Many thanks for your kindness, Uri

    • uri, i am not sure if the recipe can work well on a pizza stone. you will have to give a try. vinegar or lemon juice is added for a bit of acidity that helps in the gluten development in the dough. thanks a lot.

    • metal pans are always good for baking. even a glass loaf pan works well. i don't use silicon pans for baking. but i have used both metal and glass pans for baking and both give good results. though in a glass pan, the baking takes some more time as compared to a metal pan.

  • Thank you for sharing this recipe. It's the best! I have made 3 loaves in the past week. Lots of love from Malaysia

  • Tried twice yesterday, failed both times :(, i followed all the instructions, the dough rised double in the size bit when baked it went back to the original size, what cud have went wrong, pls help

    • manjiri, what pan size did you use? the pan size should be correct or else the bread can fall flat while baking. also if the dough falls flat that it could be uneven kneading. the kneading is very important and it should be done for atleast 8 to 10 minutes.

      • I didnt knead the dough that much, the shopkeeper told me the pan size is 8 by 4 but the pan looks bigger, will knead longer next time and will try a different pan, thanks :)

        • welcome manjiri. thanks for the reply. usually any bread dough has to be kneaded very well. ideally when you stretch the dough, it should not break. that means the gluten strands have developed well. there is also a window pane test that can be tested on the dough. you can read more about window pane test on google. you can also knead in parts. eg add some water and knead. then give the dough a resting time for 3 to 4 minutes. then again add water and knead. so this way you can knead in two to three parts. usually i knead in one go. since i am so much used to making chapati dough, its easier for me ?

  • Hello dear yesterday i made dis n that was good. Want to ask u that y bread is having a particular smell of yeast compare to ready made bread. What to do to avoid that smell. While baking i cover my bread with foil after 10 min because d upper layer become too hard.. Is it right .? plz help as u always ?

    • Pradnya, readymade bread is made with fresh yeast. if you use a good quality yeast then that smell won't be there. your bread has got baked too much. you can bake at a slightly lower temperature and don't keep the pan very close to the top heating element.

  • Hi,
    How to check of my instant yeast is working?I'm using Falcon brand of dry instant yeast but when used in the above recipe the dough didn't double in 45 mins. I live in mumbai and the weather is pretty hot right now. So that shouldn't cause any issue with the rise. Could you let me know what might be the problem??

    • julie, the dry instant yeast which you are using is basically dry active yeast. some brands do name dry active yeast as dry instant yeast and this causes confusion. dry active yeast needs to activated separately in warm water + sugar solution. the mixture will bubble up and become frothy. then this mixture has to be added to the flour along with the rest of the ingredients and then kneaded. if dry active yeast is added directly to the dough, the bread will be like a rock.

      instant yeast has granules which resemble poppy seeds (khus khus) and dry active yeast has granules which are slightly larger in size.

  • Hi!
    I am very fond of cooking and read recipes on the internet. Somehow your recipes work for me better than any other. I have tried many of them, but me and my mother are a fan of the banana cake, butter biscuits and the bread. It turns out fabulous and my little toddler loves them.

    • Thanks Tush for your positive feedback on these recipes. Glad to know that you and your mother liked them very much. Do try some more recipes.

  • Dear, Dassani Amit
    It my first time to make bread it came
    out perfect.No yeast smell.But I was confused when you said on a recipe list 1tsp of yeast., then on preparation you said on number 2 and 3 to add yeast. I just used 21/4tsp.
    it was ok. can you pease rectify for me that.

    Thank you
    Softy

    • its just 1 teaspoon instant yeast. yeast is not added later. it looks confusing in step 3 and i will change it. 21/4 teaspoon yeast is too much. i am wondering why there was not yeast aroma. usually if more yeast is added then too much yeast aroma is felt.

      if using instant yeast, then just add 1 teaspoon
      if using dry active yeast, then just add 1/2 tablespoon.
      if using fresh yeast, then add 1 tablespoon.

      hope this helps.

  • How can I test the effectiveness of instant yeast? I tried this recipe but the dough didn't double in size after an hour. I am using falcon brand instant yeast and it's within the expiry date.

    • julie, what i suggest is that add the yeast is the sugar + warm water solution and let it sit for 10 to 12 minutes. if the yeast is active and effective, then the solution will bubble up and become frothy. however, do take care that the water should not even be slightly hot. it should be lukewarm. you can also use water at room temperature to check the yeast quality. but here you will have to keep the solution for some more minutes like 20 to 30 minutes.

      the recipe did not work well as i feel its due to the yeast not getting activated. a suggestion is to dissolve the yeast granules in water and then add it to the flour.

    • for baking bread, its always better to use a loaf pan. the texture of the bread can get affected if baked in a round cake tin.

  • Hi, I've tried this recipe a few times n it comes out really well. I have a couple of questions
    1. While using instant yeast also do we need to add sugar ,?
    2.can this be made with a combination of various flours?
    In that case would there be a change in the amount of yeast n water ?
    U tried it with 2 1/4 cup wheat flour n 3/4 cup ragi flour n followed the same recipe it came out well
    So could I do half ragi half wheat flour with the same proportions?
    Could I also add other flours?
    3. Can we add things like flaxseeds pumpkin seeds etc while mixing the dough ?
    Would be nice if u could put up a multigrain bread recipe if u haven't already
    Thank you
    Looking forward to ur reply
    Shantal

    • thanks shantal.
      1. some sugar does help in leavening reaction. so i would suggest to add some sugar. a pinch will also do.
      2. with ragi, i tried a couple of times. but the bread becomes heavy and dense if more ragi is used. so i would suggest to add 1/2 cup ragi for 2.5 cups of whole wheat flour. you can add other flours also. but do make sure that whole wheat flour is more as compared to other flours.
      3. yes you can add seeds like pumpkin and flaxseeds.
      4. i do plan to add a multigrain bread recipe in some time.

  • Hi
    I just made this bread and turned out dense,my dough was not so sticky and also i feel it didnt rise well what can i do to get lighter loaf and also can we use the same dough to make bun too ?
    Thanks

    • sindhu, could be the dough has not leavened well. thus it has not risen well. this problem is mostly due to the quality of yeast. use a good quality yeast. if you have used dry active yeast, then do make sure that the water is warm and not on the cooler side or hot. if the water is cool, the yeast won't activate and if the water is hot, the yeast cells die. also knead very well. about 8 to 10 minutes. you can use the same dough to make buns too.

  • Hi 😊
    I have never tried bread. Very keen on trying it. Can i add chilli flakes and pizza seasoning to this dough n have the resukting bread as a stand alone snack?? Also i bake in a convection oven,it doesn accommodate 9*5,how do i convert this for a smaller loaf pan size.Thanx in advance . Ur recipes always turn out great. Ur chocolate cake is my fav n next week im gomna try ur mango cake. Really looking forward to a good bake 😇

  • Dassana, Can we add vital gluten to this recipe to achieve better results?
    If yes then in what proportion?
    Thanks.

    • you can add vital gluten. but i do not know how much amount as i have never used it.

  • Hi I'm a regular viewer of ur recepeis n ur masala puri recepie come out very well thanks a lot
    For bread recepie I'm able to set my oven only to 200c should I increase the baking time n can u pls specify the flour to be taken in gms n water in ml
    Looking forward for ur response

    • thanks kulsum. baking time varies with different oven models and types. in some oven even at less temp, the baking time can be less. so just keep a check while baking. if the top becomes golden, then tap the bread with your knuckles. if it feels hollow, its done. 3 cups atta is 360 grams. water is 250 ml which is 1 cup. you can add more if required.

  • hi dassana! the atta bread recipe is great. got wonderful results with 24 mantra atta .thank u for this recipe & the Andhra mango one as well. armed with all the pickle ingredients i'm looking forward to preparing it.

    • thank meveera for letting me know. most welcome. do try the andhra pickle and do let me know 🙂

  • Hi!
    I tried making whole wheat bread for the first time using your recipe. While i was preparing it, everything seemed fine. Th3 dough rose twice ( once in the bowl and once in the pan). It doubled up in size. Then i brushed some milk on it and put it for baking. 20-30 mins later when i checked, the dough did not rise at all and the crust seemed not done. So i left it in for a couple of more mins. Once i eventually took it out, the bread seemed finished, but did not rise at all. I'm curious as to what would have caused the bread to not rise??!

    • khushboo, did you preheat the oven before baking? when the bread goes in the oven, the oven has to be hot. also avoid opening the oven door many times. again what pan did you use? its best to use a loaf pan of the correct size. if the pan is too large, it won't help in making the bread rise. ideally since the bread has risen before baking, it should rise while baking too. reasons for it not to rise can be less oven temperature, oven not preheated or the pan size.

  • Which curd do you use? Is it home yogurt(minus the whey- since i can see it is thick) or is it store bought yogurt?

  • Hi if i want to bake in convention microwave at what temperature and for how many minutes do i bake?

    • you can bake at 180 to 200 degrees celsius. timing i cannot say and the time changes from the capacity, size and type of oven. but generally in a convection oven the baking is quick. so it will take less time than what is mentioned in the recipe.

  • Hi Amit- thanks for answering my queries so patiently! I am excited to inform you that i used your recipe in the bread machine. Used 2/3rd Atta and 1/3rd Maida, but the rest of the recipe was the same. Simply put all the liquids, salt, sugar in the bread machine followed by maida and yeast (as per the bread machine instructions). The bread came out very good and soft. Thanks for this secret ingredient you had a brainwave about!

    Few Questions:
    1. The bread was dry the next day compared to a normal maida bread. Any ideas how i could prevent that the next time
    2. The crust was a bit harder than normal. Any idea why that could have happened?

    • welcome. thanks for sharing your success with the bread machine. once the bread cools, then keep it in an airtight box or container. it won't become dry. crust becomes hard when the too much heat comes from the top of the oven. i do not know how the bread machine functions here and where is the heat source in it. also if the bread is baked too much it will become hard from outside and will also become dry from inside. hope this helps.

  • Hi Dassana,
    I am planning to try bread first time.. I brought instant yeast, which says that it needs just one rise.. What does it mean? Can you help me with any change needed in recipe..

  • Hi dear...

    First of all, a million thanks for ur great recipes. Every recipe that I have tried has been a hit... and I have tried many. My culinary skills are hailed and all thanks to u...

    But this one was bit tricky. My dough rose nicely both the times ... my yeast was good, I kneaded for 15 minutes... the dough was smooth... but the dough didn't rise during baking... I had pre heated convection for 15 minutes at 200 degrees and then baked the bread a time 180 degrees for 30 minutes... the top was nice brown but it tasted like raw chapati ... the texture was quite crumbly... I used almost 3 tbs of curd... was that the reason? I had baked in a loaf tin... was it the yeast that was more? I had to discard the entire loaf... very sad at this failure... ur mango cake, banana cake, vanilla cake ... choco cookies... ginger cookies... pizza ... every recipe ha been a hit... what am I doing wrong in this bread recipe?

    I didn't even taste any bread in the one I baked... please guide through...

    Many thanks and please keep up the great work!

    • firstly thanks a lot anu for these kind words. now for the bread looks like something has gone wrong. 3 tbsp curd is fine and i do not think its the culprit. either it is less water in the dough or the kind of yeast you have used. i want to know if you used dry active yeast or instant yeast. with both the methods of leavening are different. do note that in india some brands are selling dry active yeast as instant yeast. do let me know so that i can help you.

      • Thanks a lot for reverting back...

        I used dry active yeast which I proofed by warm water+sugar and frothing it... it frothed quite well also...I had made pizza the previous day with the same yeast and it tasted great...

  • Hello,
    may I know which brand of yeast you use, i tried this recipe but my dough did not rise, I think the problem was with the yeast I used.

  • I tried the step by step process and the bread came out very well. Only think is that it is very dense. My oven has the highest temperature of 200 degree centigrade so I had to bake at 200 degrees. Is the density because of that? Will this be ok if I add little more curd. Please advice

    • density is due to the bread not getting leavened well. the reason of this is the yeast quality or the yeast has not proofed. whole wheat breads are usually dense, but not very dense. don't add too more curd as the then the taste will be felt. try using a good quality yeast.

  • Hi Dassana, my bread turned out ok. Can you please help me with 2 quick things:
    1. with all same measurements, it did not rise as yours. Mine was denser. Shall i increase quantity of yeast?
    2. Edges turned crisp and it was breaking while cutting.. Did I overbake?
    Thanks in advance. 😊

    • bhavana, you can increase the yeast quantity a bit. since the bread was breaking while cutting, its not due to over baking. its due to the dough not getting leavened well. i guess the yeast is at fault here. so try using a good quality yeast.

  • Hi. I tried out the recipe. The inside of my bread was underbaked and doughy. The sides and bottom did not brown as well as the top. Where am I going wrong?

    • aarthy, when the bread looks doughy from inside, most of the times the reason is the yeast has not got activated well. so it could be due to the temperature of water not being warm or quality of yeast. if the yeast gets activated well, then 90% of the work is done in the recipe. then just the dough has to be kneaded well.

  • Hi Amit
    I m big fan of your recipes. All the recipes I tried have turned out to be perfect. I want to try bread this time but without using curd. Is there any other substitute for curd?pls suggest

  • Regular user of your recipes. cakes & pizza. A super duper hit in my family. tried this recipe. Followed it to the dot, but bread was very dense & didnt rise properly. Have a feeling that it was too much dough. I dont have a cup measure & use 1 cup= 16 table spoon conversion. is this ok? I dont know where I went wrong.

    • thanks anand. 16 tablespoon is fine and makes for 1 cup. usually when bread becomes dense, most of the times the culprit is either yeast not proofed well or poor quality of yeast. in india dry active yeast is sold as instant yeast by a few brands. so here use the method mentioned for dry active yeast. instant yeast are like poppy seeds and fine. whereas dry active yeast is similar to yellow mustard seeds. the water also has to be warm. if the water is hot, then the yeast cells die and if the water is not hot enough, the yeast does not get activated. also if the dough looks dry, then you can add some more water while kneading. hope these suggestions help.

        • welcome anand. standard cups and spoons do help when baking. by vegetarian if you mean that yeast is a living organism like fungi or bacteria, then there is no substitute. a method which is still used in india without using packaged yeast is making khameer by mixing flour, sugar, curd and baking soda or baking powder. this is kept overnight and then this khameer is then mixed with more flour and then kneaded to a dough. this is kept for some hours for the dough to rise.

          bread can also be made with this method. naans and bhaturas are made with this method without using any commercial packaged yeast. but in the making of khameer also the yeast and bacteria help in fermentation of the dough.

          i have shared a bhatura recipe made this way. you can use the same mixture and make the khameer. then make a dough with the remaining flour and keep for some hours (temperature specific) for the bread dough to rise. in cold climates it can even take half a day or a full day. in summers the leavening will be quick. then shape the dough in a loaf and again keep to rise for some hours.

          you can check the method here - https://www.vegrecipesofindia.com/bhatura-recipe-bhature-bhatura/

  • Hi...
    I followed the recipe upto the mark... Exact quantities and everything ... Kneaded the dough as per your instructions but however the bread turned out to be dense and moist. I use a microwave oven and the maximum convection setting is 200 degree celsius. I kept it in a preheated 200c setting for about 30 minutes... And since it was not done i kept for another 10 minutes. Still no use. Please guide me as in what must have gone wrong.

    • durga, denseness is due to the yeast not getting proofed or activated well. in india dry active yeast is sold as instant yeast by a few brands. so here use the method mentioned for dry active yeast. instant yeast are like poppy seeds and fine. whereas dry active yeast is similar to yellow mustard seeds. the water also has to be warm. if the water is hot, then the yeast cells die and if the water is not hot enough, the yeast does not get activated. also if the dough looks dry, then you can add some more water while kneading. hope these suggestions help.

      200 degrees celsius is fine. which pan you used? glass or metal? if baking in a glass it takes more time to bake as compared to baking in metal pans.

  • Hi Dassana.. Tried this recipe with gloripan instant yeast.. added to to the dough directly without proofing.. the dough rose well both times.. but didn't rise in the oven.. I baked it in a microwave convection oven for 18 minutes and saw that it was undercooked so baked it for another ten mins.. but the bread was uncooked and had to throw it away.. please guide.. my toddler loves bread and I want to feed him only homemade bread and I'm desperate to get this right 😐

    • harini, next time avoid adding to the dough directly. if there is a good moisture in the dough, the yeast granules dissolve and sometimes they don't. it has happened with me a couple of times. then i started mixing the yeast granules in lukewarm water (water can be at room temperature also) and then adding this solution the dough.

      i guess here to knead the dough very well - at least for 8 to 10 minutes. either here the yeast has not activated well or the water content is less or the dough has not been kneaded well. also could be that the temperature in your oven is on the lesser side. so try baking for more time. recently i had problems with my OTG and for baking one single cake, it used to take me about 1:30 to 2 hours. one cookie batch i baked for 2 hours. got it corrected with the company person and its working fine now. hope this helps.

      • Hi Dassana,
        Im so glad to have seen your response. Will definitely implement your advice and post my experience. Thanks for such quick response.

  • Dear Dassana,
    Came across your recipe last week. I have been baking atta breads for sometime now, and I keep trying out new recipes from the net. Yours is the first one I tried which uses Indian atta (rather than European/American wholewheat) and so suitable to our needs here!
    I was bit doubtful whether 1 tsp yeast would be enough for 3 cups atta, bec most recipes ask for 2 to 2 1/4 tsp for 3-4 cups wheat flour. The first time I tried it last week, with one teaspoon yeast it did not rise well. But it tasted very good and sliced beautifully too. The ghee and yoghurt tasted v good. Today I baked it for the third time, and it was beautiful- soft, sliced well and very tasty! I used one heaped teaspoon of instant yeast (since I have a sachet which is 2 1/4 teaspoons, I used half the sachet). I kneaded for just 2-3 min and left it to rise in the first rise for 3 1/2 to 4 hours. Made a nice sticky dough - 1 1/4 cups water - to reduce the kneading time! Used Fleischmann instant yeast.
    Thanks for the great recipe! Love it!

    • thank sheila for this detailed comment. before developing this whole bread recipe, i did try a few recipes from the internet with the indian atta and i was not very happy with the results. 1 teaspoon of yeast is enough for 3 cups of flour. even i have seen more amount of yeast being added. in my experience 2 teaspoons of yeast make the dough have a strong yeast aroma. sticky dough always works well. even i keep the dough slightly sticky and it gives a nice moistness and softness to the bread when baked. glad to know that you liked the recipe.

  • Dear Dassana,
    Tried your bread recipe today and it turned out really well. I am trying it for the second time and this time it worked great. The first time, the bread was dense and raw in the middle. I thought it is mainly because of my oven conditions/yeast quality/atta variety. So I made a few changes.
    1. I live in California and the temperature at this time of year is not so steady. So I left the bread for all its rises in the oven with the oven-light on.
    2. I added apple cider vinegar instead of the yogurt and that seemed to work better.
    3. I cooked the bread for the first 15 mins with an aluminium foil and then later without foil. The bread also came out well cooked and soft.
    Thought I would share this here for others to benefit, in case they seem to experience any glitches. Thanks a lot again for the lovely recipe. My little one especially just loves it especially munching on the crust and I am sure there is no going back towards store bought bread :D
    Just a quick question about additions to this recipe. Have you tried adding some flax seeds, oats or sunflower seeds to this recipe. Do you think it would hinder the rising process.
    Cheers and please do keep your wonderful recipes coming :)

    • thanks a lot nithya for sharing these suggestions that worked for you. leavening bread does depend a lot on the temperature. in the indian climate, the bread dough leavens very well in a few hours. but yes if the climate is cool or cold, then the dough can be kept for some more hours. keeping overnight is a good idea and similar to sour dough breads that are made.

      making homemade bread is always better for the family as no additives and preservatives are added. i have sprinkled oats and sunflower seeds on the top, but never mixed in the dough. but i have seen recipes where oats or seeds are incorporated. after the first rise, you can add oats or seeds. then shape the loaf and allow for the second rise. it will work. but do not add too much of oats or seeds. hope this helps.

    • Nikky, no you won't be able to bake the bread this way. as aluminium foil won't be able to hold the structure of the bread. it might also get burnt.

  • Hi dassana
    I have tried your bread recipe For the first time it’s came out good but bread was dense and heavy, What should I do to make it perfect . All the ingredients was as per your instruction.

    • which yeast did you use. let me know. i can then guide. also did the yeast particles resemble poppy seeds (khus khus) or were of the size of yellow mustard seeds.

  • Hi daasann i want to try this bread.now i have instant yeast.last time tried with active dry yeast.it didn't come out well. can i use Pillsbury chakki fresh atta or ashirvad atta?Read somewhere that it won't give good bread.only homemade wheat flour gives best results.is that so?Please tell me.i want to try with Pillsbury atta.
    From which online site u got mauripan instant yeast.i am not able to get it.i now have weissmill brand.so far pizza and bread sticks cane out well .
    And one more thing,i don't have bread loaf pan,i have oval shaped cake pan can i use that?Loaf pan that is found online is big not suitable for my 19ltrs oven .What should i buy for my bread making?
    Thanks in advance.

    • harini, you can use pilsbury or ashirvad atta. i use 24 letter mantra organic chakki atta. any atta will work for that matter. the online site which i purchased mauripan yeast is closed now. you can use the weissmill brand. if it works for pizza and bread sticks, it will work for bread also.

      a loaf pan is always better. in an oval shape pan the texture and the crust of the bread can get affected. you can make bread rolls (pav) and place them in the oval pan and bake. brush some butter or milk to get a golden color on top. i had an 18 litres oven and i used to use a loaf pan. keep the pan on the second last rack, so that there is enough space on top of the pan. a loaf pan is always better when making bread. you can even buy smaller loaf pans and divid dough into parts and make small bread loaves.

  • Thank u dassana for ur reply.
    did u use regular 8.5×4.5×2.5inches loaf pan in ur 18ltr oven?Mini loaf pan means hw much is its dimension.for this flour quantity do i need two mini loaf pans?Sorry for asking too many questions.thanks in advance.

  • I can't thank you enough....you made my long time dream of making 100% wheat breads/buns at home come true.
    I add 3 tbspn yogurt plus 1 teaspoon vinegar, reduced jaggery to 2 tspns and reduced yeast to less than 1 tspn....I prefer longer raise time.....thank you again

    • Welcome Akula. Glad to know the variation you made to the recipe. Thanks for your sweet feedback.

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