Whole Wheat Bread recipe | 100% whole wheat bread | atta bread recipe

15 May Whole Wheat Bread recipe | 100% whole wheat bread | atta bread recipe

Last Updated on May 29, 2021 by blessmyfoodbypayal

Whole Wheat Bread recipe | 100% whole wheat bread | atta bread recipe with step wise pictorial and video recipe.

Whole Wheat Bread recipe | 100% whole wheat bread | atta bread recipe requires a very simple method, few easy steps, a short span of time and finally you can have a loaf of beautiful bread made with 100% Atta with no touch of all purpose flour/Maida.

Bread is a kind of food used in almost every home. Writing much about bread makes no sense because it is the only familiar food which knows no boundaries and is being consumed across the globe.

Usually many feel reluctant in trying it at home but when you make out this golden beauty yourself at your home, you are going to feel heavenly.

KNOW ABOUT YEAST

Yeast is that star ingredient which makes the wheat flour dough a bread. So not knowing about yeast strengths the possibility of your bread baking turn into big failure.

Yeast is of two types, Instant and Active. Instant yeast requires no prior activation and is directly added whereas Active yeast needs to be activated first before using. Here is a detailed post about yeast and it’s activation.

WARM PLACE & CLIMATE

Dough gets fermented only in warm area so it can be placed anywhere on shelf or almirah in the kitchen during summers.

But during winters, you really need to look for warm area.

To provide a better warm place to dough during winters, we place the bowl in oven (switched off) & near to it,  place some other bowl carrying hot water. The hot water keeps the environment inside oven warm and dough gets help in fermenting.

We do it both during first and second rise.

FERMENTATION TIME & CLIMATE

Though 2 hours (first rise) & 1 hour (second rise) time is mentioned for keeping the dough for doubling but this time may vary depending upon climatic conditions.

During very hot whether, dough gets doubled even in half time than mentioned and contrary to it, may take double the time, than given, during extreme cold.

So criteria is not just the time but more important is, weather dough is doubled or not.

IF DON’T HAVE LOAF PAN

If you don’t have a loaf pan, don’t loose your desire of making a bread at home.

Use some other baking pan & place the dough in it after giving it a cylindrical shape.

Though you will not get the EXACT rectangular/square shape of the bread, but little ups & downs are acceptable in lieu of lovely & beautiful homemade bread.

ALSO SEE

Have a look at another Instant bread recipe without yeast. Not just yeast, but this recipe is without curd which requires no kneading and no time to keep for fermentation.

This blog has another bread recipe made leftover cooked moong dal named as Wheat bread made using leftover cooked moong dal. 

Also look at  more of  the recipes made using bread.

So without taking much time, let’s begin the task….

Step wise pictorial method of Whole wheat bread recipe

FOR ACTIVATING YEAST

1. Take a big bowl and add sugar, yeast and water.
2. Mix them and put on rest for 10 minutes.
3. After 10 minutes, the mixture will look frothy having bubbles over the surface. Then move to next step.

MAKING OF DOUGH & BAKING

1. Add whole wheat flour, salt, baking soda and oil in the same bowl in which yeast is activated.
2. Mix everything well without adding water.
3. Add water slowly and start kneading the dough. Initially it will be a sticky dough. Roughly used between 1.25 to 1.50 cup of water in kneading a dough.
4. Grease your hands with oil.
5. Knead the dough very well for about 10 -12 minutes.
6. Grease the bowl with oil and put dough in it.
7. Grease the dough too.
8. Cover the bowl with a cling film.
9. Place the bowl in a warm area in the kitchen.
10. Let the bowl remain there for atleast 2 hour or until the dough gets doubled.
11. Once the dough is doubled, knead once again for about 5 minutes and make it into a smooth dough.
12. Take a loaf pan and grease it with oil.
13. Give a cylindrical shape to the dough & place it in the pan.
14. Brush some oil on top of the dough and again cover it with cling film.
15. Again keep this aside for about 45 minutes to an hour. Its going to rise again.
16. Once it is risen, brush the top of the dough with milk generously.
17. Place the pan in preheated oven at 180°C for 30 minutes or until the top gets brown.
18. Remove the pan from the oven and immediately rub butter on the surface. It will give a nice glaze to your bread.
19. Run a knife on all the sides of pan so that bread comes out easily.
20. Demould the bread while it is still hot.
21. Keep aside for cooling.
22. Cut it into slices only when the bread is completely cool. Enjoy.

NOTE

1. Only use good quality of fresh yeast.
2. Big bowl is recommended because with the time, dough is going to rise & get doubled in size.
3. Preserve the bread in an airtight container or bag. It remains good for 3 to 4 days, depending on climate

Whole Wheat Bread recipe – recipe card

Whole Wheat Bread recipe | 100% whole wheat bread | atta bread recipe

blessmyfoodbypayal

Whole Wheat Bread recipe is accepted as the most common breakfast recipe made with easy method and simple ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine world

Servings 1 medium loaf

Ingredients

  

1 cup = 200ml

FOR ACTIVATING YEAST

• 1 tbsp sugar
• 1/2 tbsp yeast Active
• 3 tbsp water lukewarm

FOR MAKING DOUGH

• Yeast (just activated)
• 2.5 cup whole wheat flour/atta
• 1/2 tsp Salt
• 1/2 tsp baking soda
• 2 tbsp oil + for greasing
• Water lukewarm as per need
• Milk as per need non dairy milk, if vegan
• Butter vegan butter, if vegan

Instructions

 

FOR ACTIVATING YEAST

• Take a big bowl and add sugar, yeast and water.
• Mix them and put on rest for 10 minutes.
• After 10 minutes, the mixture will look frothy having bubbles over the surface. Then move to next step.

MAKING OF DOUGH & BAKING

• Add whole wheat flour, salt, baking soda and oil in the same bowl in which yeast is activated.
• Mix everything well without adding water.
• Add water slowly and start kneading the dough. Initially it will be a sticky dough. Roughly used between 1.25 to 1.50 cup of water in kneading a dough.
• Grease your hands and knead the dough very well for about 10 -12 minutes.
• Grease the bowl with oil and put dough in it.
• Grease the dough too.
• Cover the bowl with a cling film and place the bowl in a warm area in the kitchen.
• Let the bowl remain there for atleast 2 hour or until the dough gets doubled.
• Once the dough is doubled, knead once again for about 5 minutes and make it into a smooth dough.
• Take a loaf pan and grease it with oil.
• Give a cylindrical shape to the dough & place it in the pan.
• Brush some oil on top of the dough and again cover it with cling film.
• Again keep this aside for about 45 minutes to an hour. Its going to rise again.
• Once it is risen, brush the top of the dough with milk generously.
• Place the pan in preheated oven at 180°C for 30 minutes or until the top gets brown.
• Remove the pan from the oven and immediately rub butter on the surface. It will give a nice glaze to your bread.
• Run a knife on all the sides of pan so that bread comes out easily.
• Demould the bread while it is still hot.
• Keep aside for cooling.
• Cut it into slices only when the bread is completely cool. Enjoy.

Notes

1. Only use good quality of fresh yeast.
2. Big bowl is recommended because with the time, dough is going to rise & get doubled in size.
3. Preserve the bread in an airtight container or bag. It remains good for 3 to 4 days, depending on climate

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