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.
Hi Amit,
I tried the whole wheat bread recipe and it came out in complete perfection. Thanks to the wonderful perfect recipe. I never knew baking bread would be this easy. Thanks a lot!
thanks for the positive feedback sahana. baking is easy but just that some practice is required.
hi i made wholewheat bread in the same way as you shown but it is very fregile means it break down even during cutting very easily and i am not able to roast it as a bread. in same way i made bread with maida and it is nice….what i should do for wholewheat bread.i use shaktibhog atta. should i use little bit of baking soda and baking powder
okay. the bread has become very crumbly. this could be that the dough has to be kneaded well, atleast 10 to 12 minutes. also the leavening time can be increased for the bread to rise well. crumbliness could also be due to the quality of atta. there must be less gluten in the atta. try switching to some other good brand and see the results.
Hi.. thank you.. ur recipe was very detailed n simple to follow especially for a novice in baking like me.. i followed every step except for the second rise i kept it for almost 4 hours. My first attempt seemed OK, the crust came off well, i put a butter paper mid way to avoid it getting dark brown, after keeping for the time suggested, i didnt know it was done or not as i couldnt make out the hollow sound as u mentioned. Salt tasted less and the bread was breaking from all over.
thanks fatema. 4 hours is a long time for the second rise. just 45 minutes is enough. could be this is the reason for the bread texture. when you keep the butter paper, always check after 15 minutes. oven temperatures are not same in all ovens. so in some ovens the bread may take less time and in some more time. salt can always be adjusted as per your taste. you can even sprinkle some salt from above and bake. also when you use salted butter or mayonnaise or any other spread/chutney on the bread, you won’t feel the lack of salt.
I loved the recipie found it quite easy and simple to make !
I tried it and it came out well ! The problem wit my bread was I could smell the typical yeast smell from the bread which made me quote uncomfortable !
How can this be solved
yeast smell depends on the qaulity of yeast. try reducing the amount to 1/4 tsp next time if you use the same brand of yeast.
Hi Dassana,
I wanted to try this bread recipe. For how many minutes should the dough be kneaded after mixing all the ingredients?
Also my loaf pan size is bigger than the one mentioned in the recipe. If I have to double the recipe, will yeast quantity also be doubled?
the kneading has to be done very well. the bread should have an elasticity. meaning take a small dough portion and stretch it and it should not break. knead for 8 to 10 minutes. you can easily double the recipe and the yeast quantity will also be doubled.
Hi Dassana, I’ve successfully baked my first loaf of bread today, thanks to your foolproof recipe and exact measurements! The wheat bread turned out just perfect! Want to express my heartfelt gratitude to you for posting such a vast array of recipes – I’ve tried many of your sabzis, parathas, pulaos and each dish has contributed towards making our family mealtimes joyous and memorable. May God bless you with good health, prosperity and lots of happiness…
Regards
Neeti
thanks neeti for sharing positive review on recipes. glad to know that you liked the recipes. thanks again for your prayers.
The bread tutrned out to be good , thanks for sharing the recipe. if i wish to reduce the bread to half then what would be the quantity of yeast to be added n also the other ingredients. Thanks
thanks sandhya. just half all the ingredients proportionately.
I came across this recipe and made bread last weekend. It was the very first time i was making bread at home and it was just AWESOME. I followed the recipe exactly and now my family wants me to make bread every Sunday. So I am going to do so now 🙂 Thanks for sharing this wonderful recipe along with minute instructions. Thanks again.
welcome sudha. glad to know this. thanks for sharing your experience and positive feedback.
Its absolutely wow
thanks merrin
I found this recipe a few months ago, while looking for 100% whole wheat recipes that don’t take forever to make (no time for sponges and such), and now I make it every weekend. I double the recipe so we can eat one loaf fresh, and then slice and freeze the rest for toast and sandwiches over the week. I use local Moroccan ingredients (and local honey instead of sugar) and it turns out great every time. Thanks for a great recipe!
welcome leela. thanks for letting us know. i am sure it will help other readers also.
fanominal. i came across this recipe searching the net for substitutes of the sodium-filled whole wheat bread at commercial grocery stores and bakeries. some required molasses (which i was too lazy to go out and buy) and white flour (even though it’s called whole wheat bread for a reason). this recipe saved my life. i made it today, it was fun and a great thing to do if all you want to do is stay around the house. my new go-to recipe; i am never buying whole wheat bread again!
thanks you hans. great to know. i agree some recipes on the web call for ingredients which are not that easily available at home.
I am very happy with your site but I need some help from you
1. I have prepared a muffins as u told but in the middle it’s not cooked well.
2.I want to prepare potato patties please h
elp.
3. I prepared cake many times but in middle it’s not cooked well but outer layer is brown
Please I will be very grateful if you help me.
thanks nilakshi.
1. bake the muffins for some more minutes.
2. check this potato tikkis or patties made in indian style – https://www.vegrecipesofindia.com/aloo-tikki-aloo-pattice-recipe-made-from-leftover-potatoes/
3. it seems that the oven temperature is more hot than required. thats why the outside is cooking faster than the inside. just cover the cake or muffins with the aluminium foil and bake for some more time. you can also consider reducing the temperature by 10-20 degree less than the temperature you have used.
Great job Dasanna. I will try this out. Thanks for sharing.
welcome madhavdivya. thanks for sharing your positive feedback.
Ok, thank you Dassana, the bread came out fine, however I feel it is not as fluffy as the one in the pic above….but as you too have mentioned it will get better with practice… Thanks again…
welcome urmi.
Hey Dassana, I am currently following your recipe above, however, I am confused…as in the pictorial instructions it is said that we proof the loaf twice..but the instructions mentioned in the end speaks only about proofing once for 1.5-2hrs…. Please clarify….thank you and definitely, your recipes are simply superb…
welcome urmi. its mentioned in the instruction. that the loaf is allowed to rise twice. any bread loaf needs to be allowed to leavened twice. first after kneading the dough and second after shaping and placing the dough in the loaf pan.