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.
I am keen to try this. I would like to know if we can add gluten to this recipe? Will it give a better result? If yes, then how much? Also, I have made some garlic rolls earlier with maida and I observed that it takes about 4 hours to double nicely. Since this is wheat, can I leave it to rise for the same time? Also, should we leave for first rise and second rise for the same duration or can the second rise be for a shorter time?
hi nivedita, you can add gluten. but i won’t be able to help you with the measurements as i have never used gluten. you can check the pack for details. usually they do mention how much needs to be added. if you use instant yeast, then you can use the time mentioned in this recipe. 4 hours is too much of time. you can keep 1 hour or 1 hour 15 minutes for the first rise and again 45 minutes for the second rise. the doubling of the dough also depends on the temperature conditions. in a warm and humid climate, it will take less time.
Hi Dassana 🙂
Your recipe is too good. My first attempt at bread making was a disaster. But this one worked like a charm!
My only concern was the bread was not light enough. I’m not sure if that’s how wholewheat bread turns out when made at home or the yeast hadn’t proofed enough.
Anyways I’m gonna try it again with a better quality yeast and also try proofing it for a little while longer.
Thank you so much for the wonderful recipe! 🙂
thanks for the feedback harshitha. this recipe of bread does not give a dense texture. but otherwise if additional gluten is not added, then the bread has a dense texture. whole wheat breads are not light like the maida/all purpose flour ones. so is this bread. it is light compared to the whole wheat breads but not light like the maida bread. yes do try with a better quality yeast. a good quality yeast makes a lot of difference in the final texture of bread.
hi ,thanks for sharing healthy bread recipes. i am using prime instant dry yeast. so i hv mix with flour directly as per ur recipe. shall i proof yeast outside n proof for 10 min. n add?
okay. then it should double. either the yeast has passed its shelf life. you can just check the yeast by dissolving it in lukewarm water and a bit of sugar. for 1/2 tsp of yeast, you can take about 1/2 cup lukewarm water and 1/2 tsp sugar. if it bubbles up after 10 to 15 minutes, then it means that the yeast is good. if not, the yeast is expired. if the yeast is good, then next time, you can proof the yeast outside and then add it.
Dassana what is the difference between both the yeast mentioned above.
hi mohini, dry active yeast needs to be activated and then proofed in warm water. whereas instant yeast need not be activated in water. you can directly mix instant yeast with the flour and other ingredients.
Hi Dassana,
I used instant yeast and followed the procedure u have given. Even after 2 hours there is no second rise. Any indication on how long I have to wait?
meera, possibly because the yeast is not of good quality. it should double up within a hour.
hi ,i tried ur recipes its v .good but still i hv query that while baking itdid not rise . pls i want to know where i went wrong.
asha, because the yeast must have not got proof properly.
your recipe for home bread making is very encouraging. I have Panasonic automatic bread machine. In UK I have been getting excellent result with strong whole wheat champion chappati atta no.2 which is medium, not fine.
In India I have tried all brands of chappati atta available but the results are not satisfactory. By adding extra gluten the result is still not satisfactory. Which chappati atta which has got more gluten would you recommend. When I use 50% wheat and 50% maida the result is better but not as good as in UK. They say that in Indian wheat Daudkhani atta has maximum gluten.
Your help will be appreciated.
Thanks.
Mudrika Buch.
Welcome Mrs. Mudrika Buch. i only use organic atta. mostly it is organic chakki ground atta. so i cannot say about other varieties. the organic atta which i have used, has always given me good results, both in this bread as well as in cakes.
its comes out superb. Pls keep updating all recipes. But my bread is not rising 3rd time while baking. Why? Otherwise it’s perfect. Pls let me know where I am wrong.
asha, yeast must proof properly or change the brand of yeast. use a good quality yeast.
Hi,
The dough didn’t rise as stated in the recipe even when one tbsp of dry yeast was added. It remained that of the same size.
the yeast has not got activated properly, thats why the dough did not rise. the water temperature has to be correct., about 40 to 42 degree celsius. if the water is on the colder side, the yeast does not activate. if its on the hotter side, the yeast dies. the water should be warm and should feel warm when touched.
Hi, My oven has the max temperature of 200c what should be the time period for this temperature. and is there any way we can figure out that the bread is done. nd thanks for the recipe.
thanks nikhil. you can make at 200 degrees C also. it will take 30-35 minutes or even more. i am just guessing the time. the bread when done should sound hollow when tapped with your hands and it should brown from outside.
hi, very good recipe. tried and bread came out very well also but the color didn’t come on the top. it was white. i made long loaf as i don’t have loaf pan. i kept the loaf on middle shelf.
thanks rashmi for the feedback. if you bake for some more minutes then top color will be brown.
hi d,I tried your recipes.and they are very nice.pictorial presentation helps to make the recipe easy. Can you please tell me what temperature to bake whole wheat bread in morphy richards 24 rss otg and what shelf to place the bread loaf while baking.
thanks. same temperature as mentioned in the recipe. and either keep on the center rack or on the second last rack.
great receipe,bread came out very well and soft
thanks vishal
Your recipe is really simple n it looks perfect.. Can I use aashirvaad 100%atta flour? Will it rise and will it be soft??
thanks bhuvana. yes you can use aashirvaad atta flour. the rising depends upon the quality of yeast and the proofing.
Thank a lot dassana for this wonderful recipe, my oven has maximum temperature range of 200°c , is there any way I can get my bread right, using only convection or only grilling without microwave feature involved
yes you can bake it with the convection method alone without using the microwave feature. 200 degrees celsius is a good temperature for baking. however in ovens operating in convection mode, the baking is quick and fast due to the fan. so for any recipe baked in an OTG or electric oven, i would suggest to reduce the temperature to 10 or 20 degrees less. eg if a recipe calls for 200 degrees celsius, then you can bake at 190 or 180 degrees celsius.