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

whole wheat bread made with atta or whole wheat flour, yogurt and yeast.
4.8 from 111 votes

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.

whole wheat bread, wheat bread, atta bread

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 bread. 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 naan 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 two acidic ingredients – vinegar and lemon juice and these too worked very well. with vinegar 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 or lemon juice.

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 amazon.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.

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 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 veg sandwich, paneer bread roll and cheese chilli toast with the atta bread.

if you are looking for more similar recipes then do check:

wheat bread

4.8 from 111 votes
Prep Time:1 hr
Cook Time:25 mins
Total Time:1 hr 25 mins
whole wheat bread made with atta or whole wheat flour, yogurt and yeast.
100% whole wheat bread recipe, atta bread recipe
Servings:12 bread slices (from 1 loaf of bread made)


(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 to 1.5 tablespoon vinegar or 1 tablespoon lemon juice
  • some milk for brushing the top of the bread (dairy or vegan) - optional

HOW TO MAKE wheat bread

preparing bread dough with instant yeast

  • sieve the flour with salt or just mix the flour with the salt.
  • add the 1 tsp instant yeast and just lightly mix.
  • then add sugar, oil (or oil or butter) and curd. 
  • first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
  • add more water if required. the dough should be slightly sticky.
  • 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.
  • remove and then lightly punch & knead the dough again.
  • make a log of the dough and seam the edges.

baking wheat bread

  • place it in a greased loaf pan for 40-45 minutes.
  • cover and let it rise.
  • preheat the oven at 220 degrees C for atleast 20 minutes.
  • once the bread has risen in the loaf pan, keep in the oven and bake at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.
  • if the wheat bread begins to brown from the top, then cover with butter paper or aluminium foil.
  • 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

  • warm 1 or 1.25 cups of water.
  • add 1 tbsp sugar and dry active yeast.
  • stir and let the yeast activate.
  • this usually takes about 10 to 12 minutes.
  • sieve both the flour with salt.
  • add the proofed yeast mixture, ghee/butter/oil and yogurt.
  • mix all the ingredients first.
  • then begin to knead the dough.
  • add more water if required. the dough should be slightly sticky.
  • continue to knead, till you get a smooth dough which when stretched doesn't tear.
  • rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
  • after 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
  • roll a single log of the dough.
  • tuck the edges down on both sides of the bread loaf. 

baking wheat bread

  • place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
  • cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
  • preheat the oven at 220 degrees C for at least 20 minutes.
  • once the bread has risen in the loaf pan, give a 2 to 5 mm cross or slits on the bread and lightly brush with milk.
  • then keep in the oven and bake bread at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.
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step by step 100% whole wheat bread recipe

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

making whole wheat bread recipe

2. add in the yogurt and ghee or butter or oil.

ghee for making whole wheat bread recipe

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. if the dough looks dry, then you can add some more water. if the dough looks too sticky, then add some more flour. knead very well. kneading for an overall 8 to 10 minutes.

dough for whole wheat bread recipe

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

whole wheat flour dough

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

whole wheat bread rising

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

whole wheat bread log

making wheat bread

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

whole wheat bread in a loaf pan

8. the bread after the second rise. before baking preheat the oven for 20 minutes at 220 degrees celsius. if using a convection oven or oven with a fan, then preheat at 200 or 205 degrees celsius for 20 minutes.

100% whole wheat bread rising

9. make a 2 to 5 mm cross or slits on the bread and lightly brush with milk. brushing with milk is an optional step. you can even brush with some oil or butter or ghee.

making whole wheat bread recipe

10. bake the whole wheat bread in a preheated oven for 220 degrees celsius for 22-25 mins. if using convection oven or an oven with a fan, then bake at 200 or 205 degrees celsius or reduce the time of baking.

baked - whole wheat bread recipe

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 bread pakorabread rolls etc.

atta bread recipe, whole wheat bread recipe


dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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711 comments/reviews

  1. Hi Dassana
    Thanks for an amazing recipe yet again. Bread turned out very well in my first ever attempt. 🙂 Can you please tell me it’s shelf life when stored in fridge?

    • thanks dipalee. bread stay for a long time in the fridge. you can even freeze bread and it will stay more longer. 1 to 2 weeks will be good in the refrigerator and a month will be good in the freezer.

  2. My bread came out heavy and dense so should I add more yeast? I used Fleischmann’s bread machine instant yeast: should I use more or less. I don’t have a loaf pan, would making small buns be better then? I’m baking in an o t g

  3. I used active dry yeast and had the same problem. The yeast worked fine though. Should I add more quantity and knead longer? Please suggest

  4. Brilliant recipe. I followed it to the letter and it turned out perfect… the best loaf I have ever made. I will double the amounts next time and make 2 loaves!

    • thanks jane for the feedback and review on the wheat bread recipe. yes of course you can easily double the recipe.

  5. 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

  6. 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.

  7. 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.

  8. 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.

      • Hi I have tried aata bread twice and its top layer has become very hard. Can you suggest me how to make top layer soft.

      • shweta, keep an alumimium foil on top of the pan and bake the bread. or you can just use the bottom heating element and bake the bread. keep the bread in the center of the oven. if using both top and bottom heating elements, then avoid keep bread pan near the top element. hope this helps.

      • I used active dry yeast and had the same problem. The yeast worked fine though. Should I add more quantity and knead longer?

  9. 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 😀
    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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

      • Thanks Dassana! Will try. got a Cup measure as well. Are there any vegetarian yeast substitutes?

      • 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/

  14. 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

  15. 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.

  16. 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.