Bake at home · Whole-wheat loaf
Whole-Wheat Atta Bread
An everyday whole-wheat loaf made with atta, shaped in a tin and baked in a home oven.
Prep25 minutes
Cook35 minutes
Total2 hours 45 minutes
Yield1 loaf (about 10 slices)
Ingredients
Volume measures are approximate; weighing flour gives the most consistent result.
- 400 g whole-wheat atta (about 3 1/3 cups, spooned and levelled)
- 7 g instant yeast (about 2 1/4 teaspoons)
- 15 g sugar (about 1 tablespoon plus 1 teaspoon)
- 8 g fine salt (about 1 1/3 teaspoons)
- 280 ml lukewarm water (1 cup plus 3 tablespoons; add gradually)
- 30 ml neutral oil (2 tablespoons)
- 10 g sesame seeds (about 1 tablespoon), optional
Ingredients for Whole-Wheat Atta Bread
Tick off what you have. Your checked items stay in this browser only.
Method
- Mix atta, yeast, sugar and salt in a large bowl.
- Add the oil and most of the lukewarm water. Mix, then add the remaining water gradually until no dry flour remains.
- Knead for 8–10 minutes. Whole-wheat dough feels a little tacky; oil your hands rather than adding lots of extra flour.
- Cover and rest for 10 minutes, then knead briefly until smoother. Cover again and rise for about 60 minutes, until puffy.
- Shape into a log and place in a greased 9-by-5-inch loaf pan. Cover and rise 35–45 minutes, until the dough crowns just above the rim.
- Heat the oven to 190°C (375°F). Sprinkle sesame seeds on top if using and bake for 32–35 minutes.
- Remove from the pan and cool completely on a rack before slicing.
Helpful tips
- Different atta brands absorb different amounts of water, so reserve a little and add it only if the dough feels stiff.
- For a softer crust, cover the cooled loaf with a clean cloth while it rests.
Common mistakes
- A very dry dough can bake up dense. It should be soft and slightly tacky after kneading.
- Slicing while warm can make the crumb seem gummy; cool the loaf fully first.
Frequently asked questions
Can I make atta bread without a loaf pan?
A loaf pan gives this dough support. Without one, shape it as a free-standing loaf and expect a wider, less even shape.
Why is my whole-wheat loaf dense?
Atta absorbs water and has bran, so the dough needs enough hydration and time to rise. Avoid packing in extra flour while kneading.
Can I use all-purpose flour instead?
That changes the texture and liquid needs. This recipe is written for whole-wheat atta; a blend may need adjustment.