100% whole wheat bread recipe, atta bread recipe
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4.79 from 117 votes

wheat bread

whole wheat bread made with atta or whole wheat flour, yogurt and yeast.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: breakfasts
Cuisine: world
Servings: 12 bread slices (from 1 loaf of bread made)
Calories: 130kcal
Author: Dassana Amit

Ingredients

  • 3 cups 100% whole wheat flour (atta) - 360 grams
  • 1 to 1.25 cups water - 250 ml to 312 ml - i added 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 tablespoons 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

Instructions

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.

Nutrition

Calories: 130kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 198mg | Potassium: 123mg | Fiber: 3g | Sugar: 1g | Vitamin A: 65IU | Calcium: 16mg | Iron: 1.1mg