Bread-making is one of those timeless rituals that connects us to something bigger—a practice that’s been passed down through generations, yet still feels deeply personal. There’s a special kind of satisfaction that comes from transforming simple ingredients into a loaf of warm, wholesome bread. This atta bread recipe, made with whole wheat flour, is my way of celebrating that process. It’s not just about the bread itself, but about embracing the journey: the feel of the dough beneath your hands, the anticipation as it rises, and the comforting aroma that fills your kitchen as it bakes. This recipe is perfect for those looking to move away from overly processed bread and embrace something more nourishing. It’s a versatile loaf that can fit seamlessly into your daily routine—whether you’re toasting it for breakfast, making sandwiches for lunch, or serving it as a side with dinner.
It’s simple, cost-effective, and has a wide appeal. Whether you’re baking for yourself, your family, or a growing customer base, this atta bread promises to deliver warmth and comfort in every bite. So, let’s dive in and bring a little more homemade goodness into your life.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- 100% atta used
- No special technique
- Basic pantry ingredients required
INGREDIENTS USED IN 100% ATTA BREAD
Whole Wheat Flour
Whole wheat flour is particularly rich in dietary fibre, which is essential for digestive health. Whole wheat flour can add a slightly nutty and hearty flavour to the bread. While whole wheat flour contains less gluten than white flour, it still contributes to the dough’s elasticity and helps trap gases produced by yeast during fermentation, resulting in a soft and springy crumb. Wheat can absorb more liquid during the bread-making process, resulting in a dough with the proper hydration level. Proper hydration is essential for developing gluten and achieving the desired texture in the finished loaf.
Milk
Milk contains proteins and fats that can tenderize the structure of the bread, making it more delicate and less dense. This results in a softer and more enjoyable texture. I have used Nestle toned milk for this recipe. You can swatch it with any kind of milk. Bread made with milk tends to stay fresher longer than bread made with water alone. The fats and sugars in milk help to retain moisture in the bread, slowing down the staling process and extending its shelf life.
Yeast
Instant yeast is responsible for leavening the bread dough, causing it to rise and expand during fermentation. As the yeast feeds on the sugars in the dough, it produces carbon dioxide gas as a byproduct.
Unlike active dry yeast, which requires proofing in warm water before being added to the dough, instant yeast can be mixed directly into the dry ingredients. This saves time and streamlines the bread-making process, allowing for faster fermentation and proofing. Instant yeast activates more quickly and efficiently than active dry yeast, which can help speed up the rising time and shorten overall production time.
Overall, instant yeast is an indispensable ingredient in whole wheat bread-making, providing efficient leavening action, faster fermentation, consistent results, and versatility in a variety of recipes.
Water
Water hydrates the flour, enabling the proteins (gluten) and starches in the wheat to absorb and form a cohesive dough. Yeast cells require water to metabolize sugars and multiply, leading to the release of carbon dioxide bubbles that cause the dough to rise. Water is essential for gluten development, which gives the bread its structure and texture. Steam is released as water evaporates from the surface of the dough in the hot oven. This steam “sets” the crust early in the baking process, allowing the bread to continue expanding and rising before the crust hardens.
Sugar
While yeast primarily feeds on carbohydrates such as starches, small amounts of sugar can help kickstart the fermentation process by providing a readily available energy source. This can be particularly beneficial when using whole wheat flour, which contains fewer simple sugars than refined white flour.
In bread-making, sugar helps to hold onto water molecules, preventing the bread from drying out too quickly and extending its shelf life. This can result in a softer and more tender crumb, particularly in whole wheat bread, which tends to be denser and drier than bread made with refined white flour.
Butter
Butter is a fat that coats the gluten strands in the dough, leading to a softer, more tender crumb. This is particularly important in whole wheat bread, which can otherwise be dense. Butter helps retain moisture in the bread, keeping it soft and fresh for a longer time. The fat slows down the staling process, making the bread stay tender over multiple days. Once incorporated, butter makes the dough smoother and easier to handle. This is particularly helpful when shaping the dough into a log for the loaf pan. Butter imparts a subtle richness and a slight buttery flavor, elevating the taste of the bread without overpowering the natural nuttiness of the whole wheat flour.
EQUIPMENTS USED FOR MAKING 100% ATTA BREAD
The kind of equipment you use can hugely impact the final product. So, make sure to always use the best of the equipment that is available.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
I used a whisk and a wooden spoon to combine all the ingredients. This equipment are basics and you can find them at any shop near you. They come in handy in so many recipes.
Alternatively, you can also use a stand mixer to knead the dough for ease and fast results.
Finally, I baked 100% wholewheat bread in my Borosil 60L oven.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE 100% ATTA BREAD
- Ensure your instant yeast is fresh and active. Expired or improperly stored yeast can lead to poor rise.
- Whole wheat flour absorbs more liquid than all-purpose flour. If your dough feels too dry or stiff, add a teaspoon of water or milk at a time.
- Proper kneading is essential for developing the gluten in the dough, which gives the bread its structure and texture. Knead the dough until it is smooth and elastic, which may take longer than with white flour dough.
- Check for Windowpane Test: Stretch a small piece of dough between your fingers. If it stretches thin without tearing and light passes through, the gluten is well-developed.
- Check Doneness: Tap the top of the baked loaf—it should sound hollow. Alternatively, check with a thermometer; the internal temperature should be around 90–95°C (195–205°F).
- You can mix in seeds, nuts, or herbs for added flavor and texture.
- 1 + ½ cup whole wheat flour (atta)
- 1 tsp instant yeast
- 1 tbsp sugar
- ¼ tsp salt
- ¾ cup water, warm
- 2 tbsp milk, warm
- 1 tbsp (14g) butter
- Add flour, yeast, sugar, salt In a bowl and give it a quick whisk.
- Now add in water and milk and mix again using a wooden spoon to form a rough dough.
- Knead it on a clean, floured surface or in a stand mixer for 10 minutes.
- Lastly add in the butter and knead the dough again for 1-2 minute till the butter is properly incorporated in the dough.
- To check if the dough is ready to proof, take small piece of dough and gently stretch it between your fingers. If the dough can be stretched thin enough and light passes through it, it means the dough is ready and it has passed the windowpane test.
- Once the dough is ready, transfer it in a bowl greased with oil. Cover the bowl with a cloth and let it proof for 1 hour or till doubled in volume.
- Knock down the dough after the first proofing.
- Roll out the dough into a rough rectangle. Then start shaping the dough to form a log. Make sure to pinch and lock the dough after every turn.
- Transfer this log in a greased 7X4 inch loaf pan and cover again for second proofing. Let it proof for another 30 mins or till doubled in volume.
- Preheat the oven at 190 degrees Celsius.
- Once the dough has risen, brush some milk and bake for 25-30 mins or till the top is golden-brown.
If you like my 100% Atta Bread recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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