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.
Can I leave this bread to rise overnight? 🙂
nat, keep in the fridge. just allow to rise for the time mentioned in the recipe. don’t keep it overnight.
I just made this recipe and it is great! My dough doubled in size during each proof (using quick acting yeast) but the final product did not rise like the photos above. I baked at 220 for 23 minutes. My yeast is brand new and good quality. Any suggestions?
possibly the proofing time must be high. try reducing the time and see. when pressed lightly, the dough should have a indent and spring back slowly. so when the dough gets to this stage, then stop proofing and proceed with the next step. don’t keep for longer.
I had made whole wheat bread before but always came out very dense and heavy. But this is amazing..thank u so much for sharing the recipe….I made this today and my husband and daughter love it….its come out nice and soft
welcome parul. glad to know this.
Good job
im desperately looking and searching a yeast free recipe because im allergic with it and it has to be a wholemeal/multigrain vegan. which i can cook in my kenwood breadmaker.
i made once with the baking soda and baking powder it turned out to be tasty but very crump-y and easy to break in sandwiches.
anyone please help me to find the solution for using some binding in the bread like flax seed mixture or psylium husk mixture in it?
Hey! I baked my first bread with this recipe today and the bread rose well and looks good too after baking it. however, it smells and tastes very yeasty. What could I have done wrong?
jayasri, the smell of yeast could also be because of the quality of yeast. it should not have the taste of yeast. did you added more yeast?
Excellent easy to make recipe for a homemade bread …can be made in routine . My first attempt was successful n I’m encouraged for future bread baking ….do let know if I can take 1 cup water for yeast n use little milk for kneading..Instead of taking 1.25 cup water for yeast. I want to use milk to change the dry texture of bread
thanks pankaj for sharing positive feedback. yes you can add milk.
Hi I tried lots of bread recipes but I was not satisfied but yours is very simple and easy to follow. I tried it and me and my husband both liked it. Thank you so much☺
welcome jigna. glad to know that both of you liked the bread recipe.
Hi, Had posted my comment couple of hours back but do not see it anymore.
I followed this recipe and the bread came out good. In fact, I used some of its dough to make mushroom cheese Calzone. Thanks a lot!
i did not see your comment before smitha. thanks for the feedback. mushroom cheese calzone sounds yum.
Hi Dasanna, I have just now finished following your recipe. It is first resting stage. I used rock salt and sifted the flour. Obviously, the rock salt was left on the sieve. I was wondering why rock salt and not sea salt? Please do reply. I will surely keep you posted on the result of my baking and following your recipe.
Thanks!
Smitha
hi smitha, there is no particular reason for not using sea salt. i always use rock salt for all the cooking and baking i do. i don’t use sea salt. but you can make the loaf with sea salt also. do let me know the results.
Hi,I made this bread ,came out well but the center uncooked! What went wrong?shd I increase the timing to 30 or 40 min.pls help.thanks in advance
center uncooked meaning you have to bake it more. so just keep the bread in the oven and bake for some more time. oven temperature are different as per their make and models, so the baking time varies from oven to oven.
Hi Dassana..sometimes word fail to thank you for your attemps for sharing the receipes.
Well I tried the bread for the first time n it came out well…but I had few questions to ask..
First what is the different types of yeast u r talking we generally able to get tht dry yeast from markets what’s the difference n is the outer of the bread is really hard or again I missed some step..plz share…n thanks a ton again n keep posting…
thanks avita. there are three types of yeast available in the market. what we generally get in india is dry active yeast. but in some cities you will also get instant yeast. the other kind of yeast is fresh yeast and this is usually available in the bakeries and even in cities. the outer crust of bread is not hard.
Hello Dassana,
I have tried your daal bukhara and it has turned out so great, every time! And since then you’re recipes are on my bookmarks! So first of all, thank you so much for sharing all the recipes that too, pure veg. and eggless. 🙂
Now this was my first experience at baking bread, i followed the steps and followed the exact same measurements except for dry active yeast (I used 1 small pouch). I haven’t got eh fluffy and nice breadlike texture that you have in the picture.. 🙁 I’m going to try baking again.. But I was wondering if you could have some tips for me! 🙂
Thank you again!
-Tulsi
hi tulsi, thanks for sharing the feedback on dal bukhara recipe. good to know the bread also baked well in the first experience. one of the most important thing in bread baking is the yeast proofing if using dry active yeast or fresh yeast. once this is done correctly, then the rest of the process is easy. kneading is also important. a well kneaded bread gives a good texture and crumb. also the time taken for the first rise and second rise is another factor that will determine the texture of the loaf. its best to use good quality yeast. i have had few failures in baking bread. the only reason being poor quality of yeast.
Here are some modifications we make using flour we grind ourselves:
SINGLE-RISE FRESH GROUND WHOLE WHEAT BREAD
Place Kitchen Aid bowl in oven.
Turn oven to 350 for 2 minutes and then turn off.
Grind 4 1/2 cups of wheat berries to flour
In small bowl or cup, measure 1/3 cup olive oil
In small bowl or cup, measure 1/3 honey
In small bowl or cup, measure 1 cup flax seed meal
In small bowl or cup, measure 1/3 cup chia seed, 1/3 cup sunflower seed
plus 1/2 cup caraway seed.
Place all 4 small bowls or cups in the oven with the mixing bowl to warm
Cut 1 large lime or 2 small limes in half and squeeze for juice in a cup
When at least 3 1/2 cups of flour have been milled, warm 2 1/2 cups water
in microwave until water is warm but not hot.
Remove Kitchen Aid bowl from oven
Add 1/3 cup gluten flour
Add 2 packets of yeast
Add 3 1/2 cups whole wheat flour
Stir well
Add 2 1/2 cups of warm water
Stir until no dry flour remains. This is called a “sponge”. Protein chains form.
Place back in oven and heat at 350 for 1 minute and turn off oven.
Set timer for 16 minutes
Liberally grease bread pans with coconut oil
Put about 1/3 cup flour in pans and coat sides and bottom well. Remove excess.
After the 16 minutes, place the mixing bowl with the “sponge” on the counter.
Add the contents of the 4 small bowls or cups from the oven.
Add 1 teaspoon salt
Add lime juice
Stir with spatula and scrape sides clean.
Place bowl in Kitchen Aid install dough hook
Run on slow and slowly add 1 1/2 cups whole wheat flour
When flour has been added, set timer for 11 minutes.Let the machine knead using dough hook.
After 11 minutes expires, quickly add about 1/8 cup flour and stop machine.
This flour will help keep dough from sticking to bottom of the bowl.
Sprinkle a bit of flour on top of the dough and cut it in half
Remove one of the halves and form it into a size to accomodate the bread pans
Place it in one of the floured breadpans
Repeat with the remainder of the dough
Place both loaf pans into the oven
Heat to 350 for one minute and turn off oven
Set timer for 25 minutes and check to insure bread is AT LEAST 1″ over the pan
If not, let it rise until it is at least 1″ above the pan.
Remove both pans from oven
Heat oven to 350 degrees
Bake for 34 minutes.
It should need to cool to complete it’s cooking but hot bread is delicious.
Just don’t push down on the bread knife. While it’s hot, it’s very easy to crush.
thanks jimmy for taking the time to write the complete recipe and sharing it. this will help the readers as well. thanks again.
Came out just perfect!! Thank you! My first attempt at baking a bread, and that itself was a big success. I’ll be baking this every week now. No more store bought bread 🙂
thanks sudha for sharing positive review on whole wheat bread.