A foolproof recipe for the softest, most tender and delicious Whole Wheat Bread that’s easy to make with my step-by-step photos and secret (but super simple!) ingredient. I am sure you will love this homemade Wholemeal Bread (or Atta Bread) made with the usual bread baking staples.
About Whole Wheat Bread Recipe
This soft and tender whole wheat bread has a similar fluffy consistency as your favorite White Bread,, but with the yummy flavor and health benefits of whole wheat.
How is it possible to make such a magical loaf? After much trial and error I finally stumbled across the secret ingredient that’s key for the softest crumb.
Similar to Naan and Bhatura, my wholemeal bread recipe includes yogurt (or curd). The creamy, slightly acidic consistency of the yogurt creates a delightful texture every time! Plus, yogurt is rather mild in flavor, so you get that full earthy taste of wheat you love.
And YES, this recipe can be made vegan-friendly! The acidity of yogurt is what creates the great rise for a super soft crumb, but this can be easily replicated. Simply swap with vegan almond yogurt or cashew yogurt, or even just lemon juice or vinegar.
I have tried making the bread with cashew yogurt, lemon juice, apple cider vinegar, white vinegar and they all work well.
Below are my step-by-step photos and instructions for making the best whole wheat bread from scratch. I use my hands to knead the bread, but feel free to use a standing mixer with a dough hook instead.
This Wholemeal Bread recipe works wonderfully with any kind of baker’s yeast. Be it instant yeast (or rapid rising yeast), dry active yeast or fresh yeast.
Remember to proof dry active yeast or fresh yeast in lukewarm water. And also note that the leavening time or the time taken for the dough to rise will be more when using these two types of yeast.
Note: To make this wholemeal bread, I have used instant yeast (rapid rising yeast). In the recipe card below I have mentioned proportions if using dry active yeast or fresh yeast.
How to make Whole Wheat Bread
Proof Yeast
1. In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.
However, if using active dry yeast or fresh yeast, then be sure to use lukewarm water.
Wondering which yeast to choose? The leavening and rising time of instant yeast is faster compared to dry active yeast. You also don’t need to proof the instant yeast like the dry active yeast, but I still show you the full proofing method to help if you are using dry active yeast.
2. To the bowl add 1 teaspoon of instant yeast (rapid rise yeast).
If using dry active yeast, add 1.5 teaspoons. Swirl the bowl around or stir with a spoon to help the yeast dissolve in the water.
3. Mix well and let the yeast proof for 10 to 15 minutes.
Make Wholemeal Bread Dough
4. Now to the frothy yeast water mixture, add 3 cups of whole wheat flour (360 grams), 1 teaspoon of salt, 2 tablespoons of your favorite neutral flavored oil (or butter or ghee) and 2 tablespoons of yogurt (curd).
For a vegan-friendly loaf: Use either 1 tablespoon of lemon juice or apple cider vinegar, or 2 tablespoons of almond or cashew yogurt in place of dairy yogurt.
5. Mix well with a spoon.
6. Add ½ cup of water in parts as you mix.
7. Now begin to knead the mixture into a soft dough, adding water at intervals as needed.
8. The dough will be slightly sticky at first, but it will be fine after the initial rise. If the dough looks dry, however, you can add some more water.
Work in 1 tablespoon at a time. If the dough looks too sticky (is actively sticking to your hands), then sprinkle in a bit of flour.
Knead very well for a total of 8 to 10 minutes to get a supple, pliable and soft dough. A slightly sticky dough is fine.
Proof Dough (First Rise)
9. Flatten the dough to fill the bottom of the bowl. Lightly brush the top of the dough with water.
10. Place a towel over the bowl, and proof the dough for 30 to 35 minutes if you have used instant yeast.
For dry active yeast, give a time of about 1.5 to 2 hours for the dough to double in size.
11. After the initial rise, the dough should be nearly double in size like in the photo below.
12. Use your fist to punch the dough lightly into the bowl, and knead again lightly.
Shape to a Loaf and Proof Loaf (Second Rise)
13. Work the wholemeal bread dough out of the bowl and onto a clean work surface. Roll into a ball.
14. Now form the dough into a log, and gently pinch the edges into a seam.
15. Place the dough log into a greased 9×5 inch loaf pan. Cover again with a kitchen towel and let rise.
- If you have used instant yeast – leaven for 20 to 30 minutes.
- For dry active yeast or fresh yeast – set aside for 45 minutes to 1 hour or more depending on the temperature conditions.
16. While the dough leavens, preheat the oven for 20 minutes at 220 degrees celsius (425 degrees Fahrenheit).
If using a convection oven or oven with a fan, then preheat at 200 or 205 degrees celsius (400 degrees Fahrenheit) for 20 minutes.
Score and Bake Whole Wheat Bread
17. Make a ¼ inch cross or slits on the bread. This helps the steam escape as the bread bakes, and creates a tender and soft loaf.
18. Lightly brush the top of the loaf with milk (dairy or vegan). You can even brush with some oil or butter or ghee.
This is an optional step but it definitely gives a lovely golden color and also a perfectly chewy crust and moistest crumb.
19. Bake in the preheated oven for 22 to 25 mins. If using a convection oven, shorten bake time by a few minutes.
20. Bake the whole wheat bread dough until the top crust is golden.
Remove the bread from the oven and let it sit for a few minutes to cool. Then gently tap on top of the loaf: if baked properly, the bread should should hollow.
If the bread does not sound hollow, put it back in the oven to bake for a few more minutes.
21. While the wheat bread is still hot, carefully remove it from the pan (using oven mittens/gloves) and place it on a wire rack to cool.
The bottom of your loaf will get soggy if you leave it in the pan for too long!
Let the Atta Bread cool completely before slicing with a serrated knife.
Serving Suggestions
Enjoy homemade whole wheat bread sliced with butter, ghee, jams, peanut butter, or any of your favorite spreads.
You can also use this wholemeal bread or atta bread to make various recipes like sandwiches, Bread Pakora, Bread Roll etc.
I love to make Veg Sandwich, Paneer Sandwich, and Cheese Sandwich with this atta bread.
Storage
Once cooled, wrap in a cling film or keep in a bread box at room temperature for up to one week. If you live in a warm or hot place, refrigerate the wheat loaf.
To freeze, place the whole wheat loaf in an airtight bag after wrapping in cling film, and keep in the freezer for up to 1 month.
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Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Whole Wheat Bread | Wholemeal Bread (Atta Bread)
Ingredients
- 3 cups whole wheat flour (regular whole wheat flour or chapati atta) – 360 grams
- 1 cup water divided, depending on quality of flour, can add upto 1.25 cups water
- 1 teaspoon instant yeast or 1.5 teaspoons dry active yeast or 1 tablespoon fresh yeast
- 1 teaspoon salt or edible rock salt or pink salt
- 1 tablespoon raw sugar or white granulated sugar
- 2 tablespoons oil or softened butter or ghee (clarified butter)
- 2 tablespoons yogurt (dairy or vegan) or 1 to 1.5 tablespoon vinegar or 1 tablespoon lemon juice
- 2 to 3 teaspoons milk (dairy or vegan), for brushing the top of the bread, optional
Instructions
Proofing yeast
- In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.But, if using active dry yeast or fresh yeast, then make sure to use lukewarm water.
- To the bowl add 1 teaspoon of instant yeast (rapid rising yeast).If using dry active yeast – add 1.5 teaspoons of it. Swirl the bowl around or stir with a spoon to help the yeast dissolve in the water.
- Let this mixture sit for 10 to 12 minutes until the yeast activates.
Forming Whole Wheat Dough
- Next to the frothy yeast water mixture, add the whole wheat flour, salt, preferred neutral flavored oil (or butter or ghee) and yogurt.
- Mix with a spoon.
- Next add ½ cup of water bit by bit and begin to knead for 8 to 10 minutes or as needed.
- Knead to a soft, supple and smooth dough. A well kneaded dough which when stretched should not tear.
- Add more water if required while kneading. The dough can 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 to 35 minutes if you have used instant yeast.If dry active yeast or fresh yeast has been used – keep in the covered bowl to leaven for 1.5 to 2 hours or more until the dough doubles.
- After the initial rise, the dough will be double in size. Remove and then lightly punch and knead the dough again.
- On a clean work surface roll the dough into a neat ball.
- Make a log of the dough and gently pinch the edges into a seam – meaning tuck in the edges at the corners.
- Place the prepared dough log in a greased 9×5 inches loaf pan with tucked edges facing downwards. Cover with kitchen towel again.
- Cover and let it rise the second time for 20 to 30 minutes if you have used instant yeast.For dry active yeast or fresh yeast – set aside for 45 minutes to 1 hour or more depending on the temperature conditions in your city or town.
Baking wheat bread
- Preheat the oven at 220 degrees C/425 degrees F for at-least 20 minutes.
- Once the bread has risen in the loaf pan, make a ¼ inch cross or slits on the bread. This helps the steam escape as the bread bakes, and creates a tender and soft loaf.
- Keep the loaf pan in the oven and bake at 220 degrees C/425 degrees F for 22 to 25 minutes or until the bread sounds hollow when tapped.
- While baking, if the wheat bread begins to brown too much from the top, then cover with parchment paper or aluminium foil.
- Remove the bread from the oven and let it sit for a few minutes to cool. Then gently tap on top of the loaf: if baked properly, the bread should should hollow.If the bread does not sound hollow, put it back in the oven to bake for a few more minutes.
- When the bread is still hot, remove it from the loaf pan using oven mittens/gloves and keep it on a wired tray to cool.
- Let the Wholemeal Bread loaf cool completely before slicing it with a serrated knife.
- Enjoy homemade Whole Wheat Bread sliced with butter, ghee, jams, peanut butter, or any of your favorite spreads. Or use the Atta Bread to make your favorite sandwiches or snacks from bread.
- Store bread in the fridge for about a week or the freezer for about a month.
Video
Nutrition Info (Approximate Values)
This Whole Wheat Bread recipe from the archives first published in December 2013 has been updated and republished on December 2022.
I tried this recipe, but the crust got crisp and the bread got soggy and sticky and was not dry and light at all. What must have gone wrong?
it must be the yeast. did the yeast solution proof well before adding in the dough?
Hi
I tried this recipe twice but the bread ended up tasting very bitter, any reason for why this could be happening?
Thanks!
hi sharanya, did you use the exact measurements. bitterness cannot be due to whole wheat flour. vinegar or lemon juice is not bitter. butter, curd and ghee can be bitter if gone rancid. too much of yeast will give a very sour taste and not a bitter taste. if you have used oil, then which oil? sesame oil can make the bread taste bitter if used. hope this helps.
Hello very nice recipe I want to ask that can I add milk instead of water or half both of them if yes what should b ratio of them
you can add milk or both milk and water. same proportion of milk ie. 1 to 1.25 cups. add milk in parts and knead. if using both milk and water, then add half cup each of milk and water. later if the dough looks dry, then you can add some more water and knead.
Hi Dassana
Am excited to try this recipe. I want to try it in my bread maker machine and I saw in your earlier comments that you had said it could be made in it with the whole meal bread setting.
The concern is that in my bread machine the whole meal bread recipe they have provided is 5p percent maida and 50 percent aatta. So do you think this recipe will work under the setting? It’s the Kent machine.
Thanks
hi tara, it should work. or for the first time, you can use the same recipe and add 2.5 cups whole meal flour and 0.5 cups all-purpose flour (maida). i have made bread using this proportion too but in the oven and it works very well. regards – dassana
Hi!
I am a novice and want to try the wheat bread recipe.
One doubt – after pre heating the OTG at 220 degs for about 20 mins, the following baking is to be done at what temperature?
Cant wait to try, particularly after reading so many thumping reviews.
Thanks,
Regards,
Col. Anil Gogate
thank you. the bread is baked at the same temperature of 220 degrees celsius. i have mentioned this point in the step by step photo details at step 10. if you use convection oven or oven with a fan, then reduce the temperature to 200 or 205 degrees celsius or reduce the time of baking. hope this helps.
Hello… I tried this whole wheat bread with a few seasonings added for flavour and it turned out amazing… I want to try whole wheat bagels… would u be able to help out with the recipe of that please
thanks seena for sharing the feedback on wheat bread. i will try to add the recipe of bagels in some time.
I baked the bread as per ur recipe and it turned out great. Yummy infact.
Just the cooking time was 30 min. May be difference in the OTG.
THANKS FOR AWESOME RECIPES.
thanks jigna for the feedback and rating on wheat bread recipe. the time taken is always different depending on the type and size of oven. so it may take less or more time for the bread to bake.
most welcome and happy cooking.
hi ,
thanks for the recipe honestly as my 8 yr old is not allowed maida flour at all. well, there are 3 tin size available in market, 5 inch, 6.5 inch and 11 inch, which fits perfectly or which do you advise to buiy as per above measures?
thanks. 8.5 inches is the commonly used size for a bread loaf pan. 11 inch makes for a large loaf whereas 6.5 inches is a smaller sized loaf. i always use 8.5 inches sized pans while making bread. hope this helps.
I just found this blog and I think I’m in love. I love how you gave a vegan replacement for yogurt.
This, and other things I’ve noticed show that you really care about your readers (-:
thank you marilyn ????
How to make breads without yeast ? Any substitute to yeast coz v dont use yeast
to make bread without yeast, a starter has to be made with curd, flour, baking soda or baking powder. this is fermented overnight and then added to the dough. the dough is then kept at room temperature till it doubles or triples. there is no substitute to yeast. hope this helps.
Thanks for this much awaited recipe…
Query 1:I have Morphy Richards 40 litre otg …The ‘bake’ mode in my ofg heats up only the bottom element..
‘Convection mode’- Heats up Top ,Bottom and Fan…
Please let me know which setting should I keep and time and temperature and which tray as well please..
Query 2:I want to buy a good quality aluminium bread loaf pan in india…Can you please guide me on this..(To save time is it possible to bake two loaves together..How can I buy two bread pans based on the size of otg).
Question is so lengthy…But please don’t ignore..Also please don’t display my email id while posting … Thank you..
welcome.
1. you can use both baking mode or convection mode. with convection mode the top of the bread loaf may get browned more and become crusty. with baking mode the top won’t get browned much. so if you want to get a golden browned top, then towards the end of baking change the mode to convection mode. keep the pan in the second last rack or in the center rack. time will depend on your oven. so you will have to keep a check. for temperature it the same temperature as mentioned in the recipe.
2. i got the loaf pans from a local store. you can buy them online too. check amazon.in and they have aluminium loaf pans. yes you can bake two loaves together. in a 40 litre OTG two regular sized bread pans can easily be placed.
3. i never ignore queries from readers. i always try my best to answer them. don’t worry. your email id is not displayed.
Hi I have an OTG so I would like to know the setting for baking bread as I am a beginner for bread baking, should I use convection mode or any other mode
use the baking mode of the OTG and bake the bread. using the baking mode, preheat the oven for 15 to 20 minutes. after preheating place the loaf pan in the center rack or the second lower rack and bake the bread.
Hi, thank you very much for such an excellent recipe. My question is I have a breadmaker at home and would like to make this in the breadmaker. Should I follow the wholemeal bread setting or the white bread setting?
welcome. follow the wholemeal bread setting.
Hi dassana. I use a lot of your recipes and am very happy with the results. In this one I did not notice the step by stap and used only the written instructions. Unfortunately there is no mention of brushing milk on the bread before baking. OS my bread is now baking and I m sure it ll dry. I just wanted u to know that it needs the edit for this step. I m a fan, so keep doing the Greta job u always do.
thanks radha. don’t worry the bread will be fine and won’t be dry. i make breads often and i don’t use milk at all times. sometimes i just keep the bread in the oven without brushing milk. i will update this point in the recipe card. somehow i missed adding it. but brushing of milk or water or melted butter on top of bread loaf dough is an optional step and can be skipped. hope this helps.
This is the first time ever I baked bread. It came out well except for a little hard crust. Since I used convection oven, I baked at a temperature of 170° at 35 mins. After the first 15 min of baking I covered the top with an al foil to prevent too much browning.
thanks gowri for the feedback. in convection ovens since the baking is quick, the crust gets too browned and thus hardens. next time you can bake at 165 degrees celsius. its good you covered with the foil or else the top would have got more browned and hard. right from the beginning of baking also you can cover the top with a foil.