Whole wheat Bread is very popular and fairly easy to make at home. Kneading extremely well to get a soft and light dough is really important for a perfect loaf of bread. This bread can be used to make toast, sandwiches and even croutons.

Use only whole wheat flour. You can use chakki atta too but no multi grain atta.

Preparation Time : 5 minutes

Kneading time: 12 minutes

Resting time : 1-2 hours depending on the weather

Bake Time : 30 minutes

Makes : 1 loaf


Warm Milk : 1 cup

Regular Sugar : 2 tablespoons

Active Dry Yeast : 1/2 tablespoon

Whole wheat flour : 3 cups

Salt : 1/2 teaspoon

Warm water : 1/2 cup + 2 tablespoons

Oil : 2-3 tablespoons

Milk and butter for brushing


In a medium size bowl, add warm milk, sugar, yeast, mix and let it sit for 7-10 minutes until the yeast is activated. Keep the bowl covered.

To the yeast mixture, add the flour, water, salt and start kneading. Pull the mixture onto a clean surface and keep kneading while adding the oil. Knead well until the dough is lighter in colour, elastic and soft. That will take about 10-12 minutes. (There is no such thing called over kneading so don’t worry)

Grease a large bowl and place the dough in it and cover it with a damp cloth.

Once the dough is double it’s size, take the dough onto a clean working surface, pull the edges and close into the middle. Gently pat the dough into a rectangle shape, roll and tuck the edges forming a cylindrical shape. Pinch the ends and pat to make it smooth as shown in the pics.

Grease a loaf tin, place the dough in it, cover it and keep aside for 30 minutes.

In the meanwhile, pre heat the oven to 180 degrees C.

Once the dough is ready, brush it with milk and bake for 30 minutes.

Take it out of the oven, let it cool for 30 minutes before taking the bread out of the oven and let it cool on a cooling rack. Wait until the bread is almost room temperature before slicing the bread.

Point to note is the bread should be consumed within 3 days as there are no preservatives. Otherwise refrigerate it to increase the shelf life.

Add warm milk, sugar and yeast to activate yeast.
Add flour, salt, water and oil
Knead for 10-12 minutes
Let the dough rise to double the quantity
Roll and tuck the edges. Pinch and seal
Sealed and ready to go into the tin
Brush with butter as soon as the loaf is out of the oven