Atta Bread Recipe: Indulge in the softest, most tender, and delicious Whole Wheat Bread, crafted with a secret ingredient that guarantees a magical loaf every time. With step-by-step photos and simple instructions, this homemade Wholemeal Bread (or Atta Bread) will surely become a staple in your kitchen.
About the Whole Wheat Bread Recipe:
This Whole Wheat Bread boasts a soft and tender texture reminiscent of your favorite White Bread, while retaining the wholesome flavor and health benefits of whole wheat.
The secret to achieving such a remarkable loaf lies in a single ingredient discovered after numerous experiments. Similar to Naan and Bhatura, this recipe incorporates yogurt (or curd), lending a creamy, slightly acidic consistency that results in a delightful texture with every bite. Additionally, yogurt’s mild flavor complements the earthy taste of wheat, enhancing the overall experience.
Moreover, this recipe is adaptable to suit vegan preferences. The acidity of yogurt, which facilitates a superb rise and soft crumb, can be replicated by substituting with vegan alternatives such as almond yogurt, cashew yogurt, or even lemon juice or vinegar. I’ve personally tested this recipe with cashew yogurt, lemon juice, apple cider vinegar, and white vinegar, all yielding excellent results.
Below, you’ll find detailed step-by-step instructions accompanied by photos, guiding you through the process of crafting the best whole wheat bread from scratch. While I prefer hand-kneading the dough, feel free to utilize a standing mixer with a dough hook for added convenience.
This Wholemeal Bread recipe is compatible with any type of baker’s yeast, whether it’s instant yeast (or rapid rising yeast), dry active yeast, or fresh yeast. Remember to proof dry active yeast or fresh yeast in lukewarm water, and adjust the leavening time accordingly.
Ingredients: Atta Bread Recipe
- 3 cups whole wheat flour (regular whole wheat flour or chapati atta) – 360 grams
- 1 to 1.25 cups water, divided (depending on quality of flour)
- 1 teaspoon instant yeast or 1.5 teaspoons dry active yeast or 1 tablespoon fresh yeast
- 1 tbspn salt or edible rock salt or pink salt
- 1 tbspn raw sugar or white granulated sugar
- 2 tablespoons oil or softened butter or ghee (clarified butter)
- 2 tbspn yogurt (dairy or vegan) or 1 to 1.5 tbspn vinegar or 1 tbspn lemon juice
- 2 to 3 tbspn milk, for brushing the top of the bread (optional)
Instructions: Atta Bread Recipe
Proofing the Yeast:
- In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.
- If using active dry yeast or fresh yeast, use lukewarm water.
- Add 1 teaspoon of instant yeast (rapid rising yeast). If using dry active yeast, add 1.5 teaspoons.
- Stir to help the yeast dissolve in the water. Let it sit for 10 to 12 minutes until the yeast activates.
Forming the Whole Wheat Dough:
- Add the whole wheat flour, salt, preferred oil (or butter or ghee), and yogurt to the bubbly yeast-water mixture. Mix with a spoon.
- Gradually add ½ cup of water and knead for 8 to 10 minutes until you have a soft, supple, and smooth dough. Add more water if needed.
- Brush some water all over the dough and place it in a deep, wide bowl covered with a lid or kitchen towel.
- Let it rise for 30 to 35 minutes if using instant yeast, or 1.5 to 2 hours or more if using dry active yeast or fresh yeast, until the dough doubles in size.
Shaping and Second Rise:
- After the initial rise, lightly punch and knead the dough again.
- Roll the dough into a neat ball and make a log. Pinch the edges into a seam and place it in a greased loaf pan with the tucked edges facing downwards.
- Cover and let it rise for 20 to 30 minutes if using instant yeast, or 45 minutes to 1 hour or more if using dry active yeast or fresh yeast.
Baking the Wheat Bread:
- Preheat the oven to 220°C/425°F for at least 20 minutes.
- Make a ¼ inch cross or slits on the bread for steam to escape.
- Bake at 220°C/425°F for 22 to 25 minutes or until the bread sounds hollow when tapped. If it browns too much, cover with parchment paper or aluminum foil.
- Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool thoroughly before slicing.
Serving and Storage:
- Enjoy sliced with butter, ghee, jams, peanut butter, or any favorite spreads.
- You can store it in the refrigerator for approximately a week or in the freezer for about a month.
Conclusion:
With this foolproof Whole Atta Bread Recipe, you can indulge in the softest, most tender, and delicious homemade bread. The secret ingredient of yogurt (or its alternatives) ensures a magical loaf every time, with step-by-step instructions and photos to guide you through the process. Whether you’re a seasoned baker or a novice, this recipe is sure to become a staple in your kitchen, providing you with wholesome and flavorful bread that you can enjoy sliced with your favorite spreads or used for sandwiches and snacks.
FAQs about Atta Bread Recipe
Can I use different types of flour for this recipe?
Yes, you can experiment with different types of flour, but keep in mind that the texture and flavor of the bread may vary. Whole wheat flour or chapati atta is recommended for the best results.
How can I ensure that my bread rises properly?
Proper proofing of the yeast is crucial for a good rise. Make sure to activate the yeast in lukewarm water with a bit of sugar, and let it sit until frothy before adding it to the flour mixture. Also, ensure that the dough is kneaded well and given enough time to rise.
Can I make this recipe without yogurt?
Yes, you can substitute yogurt with alternatives like vinegar or lemon juice, as mentioned in the recipe. Vegan options such as almond yogurt or cashew yogurt also work well.
What if I don’t have a loaf pan?
If you don’t have a loaf pan, you can shape the dough into a round or oval loaf and place it on a baking sheet. Alternatively, you can use any oven-safe container that can hold the dough shape.
How do I know when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. Additionally, the top should be golden brown and the bread should have a firm crust. If using a thermometer, the internal temperature should reach about 190°F (87°C).
