Whole Wheat Bread is a soft, fresh bread made by baking leavened wheat flour dough. Whole Wheat Bread is healthy compared to the bread made with all-purpose flour / maida. Whole Wheat Bread baking at home with 100% wheat flour explained in this post with step by step pictures.
Whole Wheat Bread Recipe or Atta Bread Recipe with step by step photos – This is my trusted recipe for a basic whole wheat bread or 100% Atta Bread which uses simple ingredients which we usually have in our kitchen.When I posted this atta bread recipe,many of my friends and readers also asked for a Wheat Bread Recipe which is simple and easy to bake and I stumbled upon this recipe, since then this is my favorite and my family loves it too.
I have been baking this bread at least once a month and finally clicked it yesterday to post it here. Here is a Simple Whole Wheat Bread Recipe with detailed step by step explanations.
I used homemade atta for making this bread, you can use store bought any good quality 100% wheat flour.I have used instant yeast here, but you can replace it with dry active yeast too, have given measurements for it.
The texture of the bread is so good, its very chewy and soft perfect to dip in soups.I loved homemade bread toast with soups.
As we liked crusted tops I usually don’t cover with wet cloth.The bread is slightly crumbly but not very dense as it happens with most Whole Wheat Bread Recipe so as for now this is my keeper.
If you have any more questions about this Whole Wheat Bread Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter.
Tried this Whole Wheat Bread Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Whole Wheat Bread
Ingredients
- 2 and 1/2 cups whole wheat flour
- 2 tablespoon cooking oil
- 1 teaspoon salt
- 1 and 1/4 teaspoon instant yeast
OR
- 3/4 tablespoon active dry yeast
- 2 tablespoon sugar
- 1/2 cup + 1/2 cup water
Instructions
- In a bowl add sugar then add 1/2 cup warm water, mix well until sugar completely dissolves.
- Then add yeast set aside undisturbed for 10mins, when its frothy (this ensures yeast is active and ready to go), add oil and mix it up. Mix well and set aside.
- In a mixing bowl add wheat flour then add required salt.
- Whisk it well, then add yeast solution then add 1/2 cup water.
- Gather and knead it to a dough. Brush with oil and let it rise for at least 45mins or an hour until is doubles in size.
- Punch down and knead it until it forms a soft dough. You can bake a full big loaf too but I baked in 2 mini loaf pans so divided the dough into two.
- Now shape into a log. You can even roll it . Brush the bread tins with oil, carefully transfer the logs into the bread tin.
- Keep it covered with a cloth and let it rise for 30mins or till the bread reaches slightly above the rim of the tin.
- Brush the top with milk, this is for even browning.
- I placed the pan in lower rack. Bake in preheated oven at 180 deg C for 30-35 mins or until the top turns golden. Mine got done in 30mins.
- Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely atleast for 1hr. If you don't want the crust on top, use a wet cloth to cover and keep aside for few mins.
- You can even bake in big bread loaf tin to get 1 big loaf.
- Use serrated knife to slice. Slice and serve as bread toast / plain bread / bread based recipes.
Notes
- Slice only after cooling down completely.
- Adjust water quantity according to the dough consistency. For me it takes little extra may be 1 0r 2 tablespoon extra water to bring it to a dough consistency.
- Do not knead it too tight then your bread will become hard.
- I have used instant yeast, for dry yeast check the ingredients list for measures.
- The rising time depends totally on the yeast and your area climatic conditions. Keep it in a warm place to rise. I usually keep near the stove.
- Do not invert when the pan is still hot, let it to cool for at least 15mins before you invert.
- Always use serrated knife to get neat slices.
How to make Whole Wheat Bread Recipe
- In a bowl add sugar then add 1/2 cup warm water, mix well until sugar completely dissolves.
- Then add yeast set aside undisturbed for 10mins, when its frothy(this ensures yeast is active and ready to go), add oil and mix it up.
- Mix well and set aside.In a mixing bowl add wheat flour then add required salt.
- Whisk it well, then add yeast solution then add 1/2 cup water.
- Gather and knead it to a dough.Brush with oil and let it rise for atleast 45mins or an hour until is doubles in size.
- Punch down and knead it until it forms a soft dough.You can bake a full big loaf too but I baked in 2 mini loaf pans so divided the dough into 2.
- Now shape into a log.You can even roll it like how I’ve shown here.Brush the bread tins with oil,carefully transfer the logs into the bread tin.
- Keep it covered with a cloth and let it rise for 30mins or till the bread reaches slightly above the rim of the tin.
- Brush the top with milk, this is for even browning.
- I placed the pan in lower rack.Bake in preheated oven at 180 deg C for 30-35 mins or until the top turns golden.Mine got done in 30mins.Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely atleast for 1hr.If you don’t want the crust on top, use a wet cloth to cover and keep aside for few mins.
- You can even bake in big bread loaf tin to get 1 big loaf.
Use serrated knife to slice.Slice and serve.Serve as bread toast / plain bread.
Expert Tips
- Slice only after cooling down completely.
- Adjust water quantity according to the dough consistency.For me it takes little extra may be 1 0r 2 tablespoon extra water to bring it to a dough consistency.
- Do not knead it too tight then your bread will become hard.
- I have used instant yeast, for dry yeast check the ingredients list for measures.
- The rising time depends totally on the yeast and your area climatic conditions.Keep it in a warm place to rise.I usually keep near the stove.
- Do not invert when the pan is still hot, let it to cool for atleast 15mins before you invert.
- Always use serrated knife to get neat slices.
- The orginal recipe called for 4 tablespoon oil but I have tried reducing it to 2 tablespoon and it worked fine, so have updated the recipe.Even sugar the orginal recipe calls for 3 tablespoon, but these days I add only 2 tablespoon so have updated that also.
Vidya
Hi,
Which brand of yeast are you using?
SHARMILEE J
Falcon
Sita Lavanya
Hi sharmi,
If I use active dry yeast,what's the measure?
How much sugar do I have to add if I want a sweet bread.
Could you please post milk bread recipe too
SHARMILEE J
Dry yeast not really sure
You can add 1/4 cup sugar
Sure will so soon
Sharmilee J
I have tried with dry yeast beakers brand and have updated the recipe now.Please check it.
selvapriya
i have a doubt regarding the rising time..once yu knead ..do yu give restin time ?..cos i dont not get air to punch down..oly after a resting time i got..in another wheat bread recipe with milk powder yu gave a resting time of 1-2 hours..kindly clarify
Sharmilee J
Each recipe is different so if you follow this recipe kindly follow the instructions mentioned in this 🙂
lakshmi
For normal bread can i replace wheat with maida and follow same procedure and ingredients.
Smita
Do we need to proof the Instant Yeast?
Sharmilee J
Not really needed if you use instant yeast.
sudha raja
hi sharmi post some simple recipes for kids to do for their competitions of no fire recipes
suchi
Hi, could this be done in microwave oven?
Adesara Sweta
if using dry yeast than proportion is?
SHARMILEE J
Not sure of it sorry
Sharmilee J
Have updated it now,Kindly check it.
UmmSumayya
Can you please give the dimensions of your loaf pans?
Sharmilee J
It is 6X3inches
raj
hi,
Could you please suggest you baked two trays at a time on lower rack ? with both up and down coil on and fan option also..
or just only lower rack with lower coil on ? please suggest ..
Sharmilee J
I baked keeping both the pans side by side.
Harini
Hi sharmi can u please tell me quantity of active dry yeast.?I am not able to see in my mobile.just active dry yeast only I can see and not the measure.
Sharmilee J
Active dry yeast – 3/4 tbsp
Subashini
Perfectly baked bread. I have been wanting to try homemade bread for so long. Will definitely try this out. Thanks for posting. I am loving the new look of your website…
Deeksha
Hi sharmi, I used Dry yeast and followed the recipe, but my bread did not rise. I baked it anyway because I didnt have the heart to throw away the dough. The bread tastes good somehow but as expected it was quite dense. Not light and airy as breads normally are. Is there a reason why the dough did not rise? The dough rested for 1/2 hour before baking and the yeast passed the frothing test. Thanks
Sharmilee J
Not really sure, the texture totally depends on the quality of yeast only.Usually whole wheat breads are slightly dense when compared to white breads.But dough not rising not really sure is it yeast problem or?
Kiran
You have used instant yeast and proofed it also. Does it make a difference if you proof and then use it?
Also, how long did you bake for 1 big loaf?
Sharmilee J
Proofing is just to check the activeness of yeast.30-35mins
Tatheer
What else can we use instead of yeast, baking powder and baking soda?
Sharmilee J
Either of these should be used, not sure of other alternates
Devi
Dear sharmi… i tried many of ur recipes… now fall in love with baked items…especially ur above post…make me 2 do asap.. can u pls suggest me wat kind of oven i need to buy for making cake …bread…muffins… cup cakes etc…
Thanks
Devi s
Chennai
Sharmilee J
Kindly check my oven post for getting an idea of the type of oven I use.
Swetha
Why does the dry yeast smell?? Just starting to bake the bread.. hopefully doesn’t smell tooo….
Sharmilee J
It depends on the brand…try some other brand and see
vidhya
Hi Sharmi,
Have a doubt. For how much time should the oven be preheated before keeping the pan for baking.
Sharmilee J
It depends on your oven…I always preheat for 10mins as instructed in my manual
Meenakshi
Hi Sharmi,
Am a great fan of all ur recipes.Tried many of ur recipes.. But much impressed with this wheat bread recipe..yesterday tried it came out awesome.. Tasted great!!thanks much for this recipe 😊😊
Meenakshi
Payal
Hi Sharmi is there a particular brand of flour that you use? As there is a difference in chapati atta and whole wheat flour. Please suggest a good brand for the same?
Sharmilee J
Nothing much…I mostly use homemade wheat flour
Ashwini
Hi Sharmi,
I tried to make the bread today. It was ok but did not look porous and light from inside. Where do u think I might have gone wrong.
Regards,
Ashwini
Sharmilee J
Was the yeast active? Did you knead well?
Vidya
Hi sharmi ,
I am new baker 👨🍳 is butter paper we get in stationary shops are the same ones as baking sheet. And can they be used for baking cookies and bread?
Sharmilee J
yes yes you can use that butter paper itself
Ilamathy
Hi Sharmila
Can u pls suggest me the brand name of the loaf pan which u use. I am new to baking.
Sharmilee J
I bought it from homecenter…
Caroline
No resting time? In the pic it looks like it’s been left to rise for sometime but not mentioned in the steps
Thanks
Caroline
Sharmilee J
sorry the step pic got missed…now updated it…thank you!
YAsodha
Sharmi, I have been doing many recepies from your page. Almost I get it exactly as your instructions are very clear. But with this bread wheat bread by base got dark. My OTG is Morphy richard. Should I reduce the temperature or the time. But he top layer was almost the same as yours. Can you help me regarding this.
Sharmilee J
Did you keep in lower rack or middle? try laying a butter paper next time…what pan did u use?
Ezhil
Nice recipe mam… Which oven model u r using?
Sharmilee J
I use maharaja whiteline
Preetha
Hi Sharmi,
Can you guide me how to check bread baked perfectly inside??
Is there any technique to check like tooth pick?
Sharmilee J
It will sound hollow when you tap and the aroma of bread will come once baked
Heena Pari
Hi Sharmilee,
I have been using your whole wheat bread recipe for more than a year now and it is perfect every time! My family and I love it!
Thank you♥️