Preheat the oven for 375°F.

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.