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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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.
One of the best recipes I’ve seen I’m going to make
Can I add yogurt and vinegar too?
Thanks. You can add either yogurt or vinegar. Do not add both.
Thank you for the fabulous recipe! Can I just substitute water with milk to get “milk bread”? Or will the recipe fail? I really wish to make whole wheat milk bread!
The recipe will work. But I would suggest to add some water together with the milk. You could keep the proportion of milk more than water.
I just made this recipe and it is delicious!!!!!!!!! My family can’t stop eating it haha so I guess I’ll make some more today or tomorrow. Thanks for sharing!!
Hello Dassana
I have a convection microwave oven from Amazon basics. It doesn’t have a baking mode. Is convection fine ? We do have with pre heat and without pre heat option in it . Which to use.? Please advise.
The convection mode is the baking mode. The convection option is used for baking. The oven manual will have details on how to bake using the convection mode. Preheating has to be done before baking. I would request you to get an official from the company to show or demonstrate the workings of the oven and also do read the manual.
The bread came out really well. I am glad I tried it.
Hi Dassana,
I am a big fan of your recipes.
Can sugar/oil/butter/ghee be completely skipped? Instead we can keep the dough in fridge for about 24 hours for proper yeast action.
Thank you.
Fat can be skipped. The dough has to first leaven at room temperature. After the first rise you can keep in the fridge.
Is it possible to add honey instead of sugar? And will it change the outcome?
Thanks
I would not recommend honey as it becomes toxic on getting heated.
What do you mean by toxic? i already added it so I am asking
It becomes poisonous. According to Ayurveda honey should not be heated. I never add honey to any of my baking recipes.
Made the bread. It rose very well but after deflating it and kneading it lightly and leaving it for 2 hours before baking, it did not rise well so a kind of a dense bread was the result. Any comments would be helpful. Thanks
If the bread rises well in the first round, it will rise well in the second round too. Denseness in bread most of the times is due to the brand of yeast used or the yeast not getting activated properly. Try to use a good brand of yeast. For dry active yeast the water temperature has to be warm. If is it cool, the yeast will not get activated and if it is hot, the yeast cells die. I hope this is helpful.
Hi, Thanks for the recipe. I am looking for bread tin similar to yours. Could you pl let me know where did you buy it and price for same. If bought online, would you ne able to share the link?
Thanks again
Welcome. I got this bread tin locally from a shop.
Is your tin steel one or non stick coated?
It is aluminium.
Namaste Dassana,
Thank you, I baked the Whole Wheat bread yesterday. Followed all your instructions and it turned out exactly as described. Very professional presentation of your recipes and the website as a whole. Much appreciated.
Richest blessings.
Namaste Lorna, glad to read your feedback. Thanks for the kind words and good wishes. Happy Cooking.
Hi,
Yesterday I tried this exact recipe but the outer crust of my bread turned out very hard even though inside was soft. Also when I tried to slice it it was breaking.
Can you please tell me what might have gone wrong?
Looks like the bread has not leavened well or was not kneaded properly. These can make the crust hard on top and it will break while slicing. I would suggest using a good quality yeast brand and proofing it well. Also knead the bread to a soft and smooth dough. I hope this helps.
Hi,
I don’t have a loaf pan. So, how should I fold and shape the dough to fit into a oven proof square shaped glassware?? Also, what should be the size of the glassware?
You can make a round shape dough and place in the square pan. Check for boule bread on google or youtube and you will get to know the shaping of it. The size can be about 8 to 9 inches.
Hello mam
I tried your this bread recipe my dough was good n doubled in size I baked it in convection oven at 180 degree for 20 min but it turned out dense and crown became hard . Can u pls help me out why it became hard n dense.I use dry yeast . Thanks.
Hi Arti, did the inside of the bread was hard as well or only the outer crust. Let me know.
Hello Dassana
I have been baking bread as per your recipe for quite sometime now. I must say that it’s the best one. Haven’t bought store bread from the time I started baking using your recipe. Thank you so much.
Of late I’ve come across a problem. The bread is cracking along the crown, especially along the length of loaf tin. Unable to understand why this is happening. Can you pls throw some light on this?
I’m using the same atta as you mentioned in one of your comments, with hydration of 80%, the tried with 75% and 78% hydration as well. Kneading for 10 mins and proofing is also adequate. I bake in gas oven at 220 for 23-25 mins. Unable to pinpoint where I’m going wrong.
Would really appreciate if you help me out.
Thanks in advance.
Hello Sumedha, thanks for the feedback on the wheat bread recipe. While baking the bread, try reducing the temperature to 200 degrees celsius. This could be due to high heat in the oven, Also try to score (slash) the top of the bread with a knife. Could also be due to less moisture in the dough. So you can add some more water while kneading. I hope this helps.
Thanks a ton for your prompt reply. Will try out soon baking at 200 degrees.
Welcome Sumedha.
Hi, I tried your bread recipe. It wasn’t a total failure but it was quite dense. I followed all the steps as you mentioned. Is it supposed to be dense. Not quite soft like the market bought one. What did I miss?
when the bread turns dense, one of the main culprit is the yeast. either it is the quality of yeast or the yeast has not activated well enough. which yeast did you use? in the market what they sell as instant yeast is actually dry active yeast and it needs to be activated separately. if it is added directly to flour, the yeast will not activate and the bread will be dense. let me know.
Hi Dassana, Thanks for your reply. I used Bluebird instant dry yeast. And I mixed it directly into the flour. Maybe next time I will proof it first. Also, the dough was not as sticky as it shows in certain videos.
Can you please give metric measures for this recipe. Sometimes cup measures are not accurate and I have seen that metric measures are always better with no room for errors.
hi runa, thanks for replying back. the bluebird instant yeast needs to be activated in a warm water solution to which sugar has been added. i have used bluebird yeast many years back and the bread texture even after activating the yeast would not be soft. later i switched to using instant yeast and the results were good. the dough can be slightly sticky, but not too much. i will be taking better photos and update in the recipe. i bake often and make different types of bread. i will update the measurements in grams. thanks.
you can consider buying this instant yeast (link below) which i use and it is really a good one. i keep in the freezer for a longer shelf life.
link here – https://www.amazon.in/gp/product/B00K5IJIMS/