Whole Wheat Bread | Whole Wheat Atta Bread | Homemade Whole Wheat Bread

Wholesome fibrous homemade whole wheat bread
07/19/2016 8:07:16 PM vindhyadesai

Imagine eating your own hand-baked bread toasted with butter and smeared with jam. The feeling is out of the world because you get to eat the fruits of your labour or should I say bread 🙂 I have added milk powder to this recipe, after I started adding milk powder to my baked goods like baked nippattu, I feel they turn out tastier. Adding milk powder to bread is also recommended by other food bloggers like ‘Sharmis passions’. Yogurt, is another ingredient I add to cakes, muffins and breads. A well received recipe from Veg Recipes of India also recommends adding yogurt to bread. It is tried and tested by many people.
Try baking bread at home, two things are for sure, your house will smell like the aroma of a bakery, all warm and toasty and two, you will once get to eat bread and like it like never before. I also have a recipe to post for whole wheat bread made with active dry yeast. For this recipe, make sure to use ‘easy-bake’ yeast now readily available in supermarkets. Free from preservatives, no unnecessary additives and no unhealthy oils like palm oil. Enjoy baked bread with jam or make toasties or sandwiches. Choices with bread are endless!

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5.0 from 1 reviews
Whole Wheat Bread | Whole Wheat Atta Bread | Homemade Whole Wheat Bread
 
Prep time
Cook time
Total time
 
Wholesome fibrous homemade whole wheat bread
Author:
Recipe type: Baked
Cuisine: World
Serves: 2 pound loaf
Ingredients
  • 2½ Cups whole wheat atta/flour (300 Gm) + ¼ Cup to knead
  • 2 Tbsp milk powder
  • ½ Tsp crystal sea salt
  • 1 Tbsp sugar
  • 1 Tsp easy bake yeast
  • 2 Tbsp yogurt
  • 1 Cup just warm water
  • ¼ Cup olive oil + extra for kneading
Method
  1. Measure out wheat flour into a mixing bowl
  2. With wheat flour add salt, sugar and milk powder. Mix well till combined
  3. Add yeast, mix well
  4. Take olive oil in a measuring jug or cup. Add yogurt into the oil. Lightly mix with a spoon. Add water and whisk lightly
  5. Make a well in the centre of the dry ingredients. Pour wet mixture into the well of dry mixture
  6. Start mixing and it will start forming into a dough. Mix well to form a sticky dough
  7. Add olive oil and knead a bit till it feels less stickier
  8. Put it in a bowl and cover bowl with a cling wrap. Let it rest for 1½ hours in a warm place
  9. The dough doubles in size. Punch down the dough and knead well by adding little by little extra flour (about ¼ Cup overall) and oil into a stretchy dough
  10. On a working surface on the kitchen counter, take the dough and spread out lightly into a rectangle about the size of the loaf pan
  11. Bring up the sides on all four sides and fold onto the centre till you get an even seam
  12. Grease a 2 pound bread loaf pan. Put the dough, seam side down. Let it rise for an hour
  13. After rising for an hour in the loaf pan it again doubles in size. Brush with milk all over
  14. Pre-heat oven to 220 deg C for 10 minutes. Bake at 220 deg C for 10 minutes
  15. Brush with little more milk getting the bread out only a few seconds. Reduce temperature to 180 deg C and bake for further 15 minutes. The bread will be done when it has a golden crust and sounds hollow when tapped under base of the pan (tap in the centre)
  16. Cover with a damp kitchen paper towel for 5 minutes to set the crust
  17. Let the bread loaf cool completely on wire rack. Cut slices of bread with a serrated knife
  18. Enjoy! Here I have served them with homemade gooseberry jam
Notes
Note: Prep Time excludes rising time. Refer to steps for more details

Use freshly milled wheat flour or good brands like Annapurna/Aashirvaad

Yogurt gives a nice soft crumb of bread

The dough that you mix initially will be very sticky. This makes bread softer

Kneading the dough is very important. This requires patience

Different wheat flours work differently as they have different gluten content in them. Here the recipe is for Indian whole wheat atta/flour

Add regular table salt if you want. You would require upto ¾ Tsp for this recipe

Make sure yeast is not very old after it was opened. Always store yeast in a cool place

When letting dough rise, keep it in a warm place for yeast to take effect

Use any other oil like sunflower oil, vegetable oil or even ghee instead of olive oil

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 Stepwise:

Measure out wheat flour into a mixing bowl
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With wheat flour add salt, sugar and milk powder. Mix well till combined
IMG_0858IMG_0859IMG_0860IMG_0862  
Add yeast, mix well
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Take olive oil in a measuring jug or cup. Add yogurt into the oil. Lightly mix with a spoon. Add water and whisk lightly
IMG_0883 IMG_0884 IMG_0886 IMG_0887 IMG_0888 IMG_0890
Make a well in the centre of the dry ingredients. Pour wet mixture into the well of dry mixture
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Start mixing and it will start forming into a dough. Mix well to form a sticky dough
IMG_0894 IMG_0895 IMG_0896 IMG_0897
Add olive oil and knead a bit till it feels less stickier
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Put it in a bowl and cover bowl with a cling wrap. Let it rest for 1 1/2 hours in a warm place
IMG_0900  
The dough doubles in size. Punch down the dough and knead well by adding little by little extra flour (about 1/4 Cup overall) and oil into a stretchy dough
IMG_0901 IMG_0902 IMG_0903 IMG_0904
On a working surface on the kitchen counter, take the dough and spread out lightly into a rectangle about the size of the loaf pan
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Bring up the sides on all four sides and fold onto the centre till you get an even seam
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Grease a 2 pound bread loaf pan. Put the dough, seam side down. Let it rise for an hour
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After rising for an hour in the loaf pan it again doubles in size. Brush with milk all over
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Pre-heat oven to 220 deg C for 10 minutes. Bake at 220 deg C for 10 minutes
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Brush with little more milk getting the bread out only a few seconds. Reduce temperature to 180 deg C and bake for further 15 minutes. The bread will be done when it has a golden crust and sounds hollow when tapped under base of the pan (tap in the centre)
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Cover with a damp kitchen paper towel for 5 minutes to set the crust
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Let the bread loaf cool completely on wire rack. Cut slices of bread with a serrated knife
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Enjoy! Here I have served them with homemade gooseberry jam and butter
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