100% whole wheat bread – atta bread |Cooking With Amanda

100% whole wheat bread or atta bread – a recipe to give you a really good bread with the ingredients you have at home.

this is a soft bread with a light crumb. the recipe does not have the typical denseness and heaviness which is found in 100% whole wheat breads. there is a secret ingredient in the recipe that helps in the gluten development.

i embarked upon this ingredient when one day i was making naan. typically the indian naans and bhatura have one ingredient that helps in the leavening process and gives a soft texture, even when the naans are made without yeast. i thought why not try using this ingredient in a bread. and it worked like a charm.

later while studying more about bread baking, i came to know that an acidic medium helps in gluten development. so no wonder that this ingredient worked. so before you ask me what is the secret… let me tell you – its curd or yogurt.

well the bread has a slight taste of yogurt, but really it does not matter. later i experimented with another acidic ingredient – vinegar and this one too worked very well. again the bread had a slight taste of vinegar, but we had no issues.

as a vegetarian, you can use dairy yogurt and as a vegan you can use cashew yogurt or vinegar.

to make this bread, i have used instant yeast. i have mentioned the proportions of dry active yeast as well in the recipe details and the method too. i brought the instant yeast from gourmetco.in. this is a really good yeast brand. with instant yeast the leavening and rising time is faster than compared with dry active yeast. you also don't need to proof the instant yeast like the dry active yeast. you just add the yeast into the flour and knead the dough. thanks to divya of easycooking of letting me know about the availability instant yeast in india.

i kneaded the dough with hands just to show you the texture of the dough. you can use a food processor or stand mixer also to knead the dough.

i have also used chakki ground(stone ground) organic atta. you can use any good quality atta to make this bread. i made bombay veg sandwiches and cheese chili toast with the atta bread.

sharing the step by step recipe of making the 100% whole wheat bread.

1. mix the whole wheat with salt and add in the instant yeast.

2. add in the yogurt, ghee/butter/oil and water.

3. first mix well and then knead into a soft dough. the dough will be slightly sticky but after the initial rise, it will be fine.

4. keep the kneaded dough in a wide bowl and just lightly brush water all over it.

5. keep covered for 30-35 minutes. the bread dough after the first rise.

6. later punch and lightly knead the dough. make a log of the dough and seam the edges.

7. place the dough log in a greased loaf pan and let it rise for 40-45 mins.

8. the bread after the second rise.

9. make a cross on the bread and lightly brush with milk.

10. bake the whole wheat bread in a preheated oven for 200 degrees C for 22-25 mins.

when the bread is still hot, remove from the pan and keep it on the wire rack to cool. once cooled, serve the bread or wrap in a cling film or keep in a bread box. serve whenever required.

if you are looking for more bread recipes then do check white bread, brown bread, garlic bread rolls, paneer tikka pizza and jam bread rolls.

100% whole wheat bread recipe details below:

100% whole wheat bread – atta bread – makes 1 loaf

Total time

1 hour 25 mins

Author: dassana

Recipe type: breakfast

Cuisine: world

3 cups 100% whole wheat flour/atta
1 to 1.25 cups water – I used 1.25 cups water
1 tsp instant yeast or ½ tbsp dry active yeast
1 tsp rock salt
1 tbsp unrefined cane sugar or regular sugar
2 tbsp ghee or butter or oil
2 tbsp yogurt/curd
some milk (dairy or vegan) for brushing the top of the bread

sieve the flour with salt or just mix the flour with the salt.
add the 1 tsp instant yeast and just lightly mix.
then add sugar, ghee, curd and instant yeast.
first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
remove and then lightly punch & knead the dough again.
make a log of the dough and seam the edges.
place it in a greased loaf pan for 40-45 minutes.
cover and let it rise.
preheat the oven at 220 degrees C for atleast 20 minutes.
once the bread has risen in the loaf pan, keep in the oven and bake for 25-30 minutes.
if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

sieve the flour with salt or just mix the flour with the salt.
add the 1 tsp instant yeast and just lightly mix.
then add sugar, ghee, curd and instant yeast.
first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
remove and then lightly punch & knead the dough again.
make a log of the dough and seam the edges.
place it in a greased loaf pan for 40-45 minutes.
cover and let it rise.
preheat the oven at 220 degrees C for atleast 20 minutes.
once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

warm 1 or 1.25 cups of water.
add 1 tbsp sugar and dry active yeast.
stir and let the yeast activate.
this usually takes about 10-12 minutes.
sieve both the flour with salt.
add the proofed yeast mixture, ghee/butter/oil and yogurt.
mix all the ingredients first.
then begin to knead the dough.
if the dough feels sticky, then add some flour.
if it feels dry, then add some water.
continue to knead, till you get a smooth dough which when stretched doesn't tear.
rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
after 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
roll a single log of the dough.
tuck the edges down on both sides of the bread loaf.
place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
preheat the oven at 220 degrees C for at least 20 minutes.
once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.