Whole wheat bread | Homemade atta bread recipe
Whole wheat bread is a soft and crumbly bread prepared with wheat flour, egg, oil and sugar or honey. The atta bread is perfect for sandwiches and toasts.
You can completely avoid the minimum amount of sugar we use in this recipe or replace it with healthy natural alternates like honey or brown sugar. The good quality yeast when actively works with warm water gives softness to our bread.
Moreover, I used a quarter cup of all-purpose flour (plain flour) along with whole wheat flour for extra gluten and softness. You may avoid plain flour if you don’t wish to use it.
Further, to get a wonderful golden crust on all the sides of the bread, try to use a standard-sized loaf pan. Check the doneness of the bread by slightly tapping on top. You should feel it light but not dense.
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The wheat bread slices may not be pillowy soft like white bread but slightly chewy and suit well for sandwiches or bread omelet recipes.
How to make bread without an oven:
- Follow the same recipe given below and instead of the conventional oven we can use an old heavy-bottomed pan. Choose a deep pan that can hold the height and width of the bread loaf pan we keep inside for baking.
- To preheat, just heat the pan with a lid, on high for 15 to 20mins until the inner air gets hot enough to bake.
- Once it is hot for baking, use a small metal stand inside the hot pan and keep the bread dough inside. Bake for the same 30mins on medium-high heat on the stove as mentioned in the recipe.
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Whole wheat bread | Homemade atta bread recipe
Whole wheat bread is a soft and crumbly bread prepared with wheat flour, egg, oil and sugar or honey. The atta bread is perfect for sandwiches and toasts.
Ingredients
Ingredients:
- 1 pack dry yeast or Instant yeast
- 2 tbsp warm water
- 2 tbsp sugar
- 1 ½ cup whole wheat flour
- ¼ cup all purpose flour (4 tbsp)
- 1 tsp salt
- 1 cup warm milk
- 1 Whole egg
- 2 tbsp oil (flavorless)
Instructions
Preparation:
- Preheat the oven for 375°F.
Recipe:
- In a large mixing bowl, take one pack of active dry yeast. Instant yeast also works well.
- Pour a quarter cup of warm water and mix well.
- Add the required sugar for the bread now. I used two tablespoons of sugar.
- Mix again and the instant yeast will bubble up and becomes soft.
- Add the whole wheat flour(1.5 cups) and quarter cup(around 4 tbsp) of all-purpose flour. This plain flour is to give extra gluten and softness to our whole wheat bread. You can avoid it if you wish.
- Also, add a tsp of salt and a cup of warm boiled milk.
- Put one whole egg and two tablespoons of oil. Use any less flavored oil. I used sunflower oil.
- Combine everything together using an electric beater in the low setting. You can also use your hand or a wooden spatula to mix.
- Use beater only if you are comfortable with it. Otherwise continue to mix with fingers until you get a whole gooey mass like this.
- Dust workspace with flour and knead again until bread dough becomes firm and soft to touch with a finger.
- Kneading properly is the key here and you may have to turn and roll for atleast 50 times.
- Shape the bread dough like a loaf and grease the baking loaf pan with oil or butter.
- Keep the kneaded dough in this loaf pan, cover and let it rest for 30 mins in a warm place. In cool surrounded place dough may take more time to raise. Keep near the stove on the hot kitchen counter for quick results.
- Meanwhile, the oven should be ready as preheated to 375F.
- After 30mins dough would be raised and doubled in size.
- Crumble a piece of foil paper roughly like this.
- Cover the loaf pan loosely with the crushed foil. This loose cover is to avoid any extra browning of the crust. High heat may burn the crust.
- Bake for 30mins until the core is cooked full and soft. Tap slightly to feel the lightness of the baked bread. If necessary reduce the temperature to 350F and bake further five to ten minutes.
- Baking time varies five minutes plus or minus depending on the type of oven and the loaf pan size. Go by your judgment.
- Remove from the oven and smear the top crust of the atta bread with butter or oil.
- Let the bread loaf rest for few minutes in a wire rack to cool it down completely.
- Cut with a sharp loaf knife and serve.
- This wheat bread tastes good with any sweet spread like Nutella, fruit jams, or with honey and fruits. Suits perfectly for bread omelet recipe and healthy sandwiches.
Video
Notes
Tips:
1) Use good quality active dry yeast to make atta bread. If the yeast is not active dough may not rise to the desired level.
2) You can use brown sugar in place of white sugar. But make sure to mix sugar with the yeast to make it work.
3) Replace oil with melted butter for a tasty alternate.
4) To learn bread baking without oven please see the top description section.
1) Use good quality active dry yeast to make atta bread. If the yeast is not active dough may not rise to the desired level.
2) You can use brown sugar in place of white sugar. But make sure to mix sugar with the yeast to make it work.
3) Replace oil with melted butter for a tasty alternate.
4) To learn bread baking without oven please see the top description section.
Nutrition
Calories: 60kcal
Tried this recipe?Let us know how it was!
Preparation:
- Preheat the oven to 375°F.
Recipe:
- In a large mixing bowl, take one pack of active dry yeast. Instant yeast also works well.
- Pour a quarter cup of hot water and mix well.
- Add the required sugar for the bread now. I used two tablespoons of sugar.
- Mix again and the instant yeast will bubble up and becomes soft.
- Add the whole wheat flour(1.5 cups) and quarter cup(around 4 tbsp) of all-purpose flour. This plain flour is to give extra gluten and softness to our whole wheat bread. You can avoid it if you wish.
- Also, add a tsp of salt and a cup of warm boiled milk.
- Put one whole egg and two tablespoons of oil. Use any less flavored oil. I used sunflower oil.
- Combine everything together using an electric beater in the low setting. You can also use your hand or a wooden spatula to mix.
- Use beater only if you are comfortable with it. Otherwise continue to mix with fingers until you get a whole gooey mass like this.
- Dust workspace with flour and knead again until bread dough becomes firm and soft to touch with a finger.
- Kneading properly is the key here and you may have to turn and roll atleast 50 times.
- Shape the bread dough like a loaf and grease the baking loaf pan with oil or butter.
- Keep the kneaded dough in this loaf pan, cover and let it rest for 30 mins in a warm place. In a cool surrounded place dough may take more time to raise. Keep near the stove on the hot kitchen counter for quick results.
How to bake whole wheat atta bread:
- Meanwhile, the oven should be preheated to 375F and ready to bake.
- After 30mins the dough would be raised and doubled in size.
- Crumble a piece of foil paper roughly like this.
- Cover the loaf pan loosely with the crushed foil. This loose cover is to avoid any extra browning of the crust. High heat may burn the crust.
- Bake for 30mins until the core is cooked full and soft. Tap slightly to feel the lightness of the baked bread. If necessary reduce the temperature to 350F and bake further five to ten minutes.
- Baking time varies five minutes plus or minus depending on the type of oven and the loaf pan size. Go by your judgment.
- Remove from the oven and smear the top crust of the atta bread with butter or oil.
- Let the bread loaf rest for few minutes in a wire rack to cool it down completely.
- Cut with a sharp loaf knife and serve.
- This wheat bread tastes good with any sweet spread like Nutella, fruit jams, or with honey and fruits. Suits perfectly for bread omelet recipe and healthy sandwiches.
- It stays good at room temperature for one week and can use for up to two weeks under refrigeration.
Tips:
1) Use good quality active dry yeast to make atta bread. If the yeast is not active dough may not rise to the desired level.
2) You can use brown sugar in place of white sugar. But make sure to mix sugar with the yeast to make it work.
3) Replace oil with melted butter for a tasty alternate.
4) To learn bread baking without an oven please see the top description section.
