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wheat bread

Recipe for Whole Wheat Bread

You'll be surprised at how simple it is to make whole wheat bread at home! This recipe bakes up soft and tender bread, making it ideal for sandwiches.
Course Main Course
Cuisine Indian
Keyword recipe for whole wheat bread
Prep Time 20 minutes
Cook Time 35 minutes
Proofing Time 2 hours
Total Time 2 hours 55 minutes
Servings 2 Loaves
Calories 1766kcal
Author Puja


  • 3 cups Wheat Flour
  • 1 cup Warm Milk plus 2 tbsp extra
  • 1 1/2 tbsp Sugar
  • 2 1/2 tbsp Yeast
  • 2 tsp Salt
  • 1 tbsp Milk powder Optional
  • 2 tbsp Butter 1 tbsp for kneading the dough and 1 tbsp for greasing the tin and spreading on top of the baked bread
  • 1 cup Water or as required


  • In a bowl add warm milk and sugar.
  • Once the sugar is dissolved, put yeast into the mixture and stir well.
  • Leave it for about 3-4 minutes so that the yeast proofs.
  • Once the yeast has proofed, add the flour, salt and milk powder to the yeast mixture.
  • Mix the dough well.
  • Then add water and knead the dough. Keep in mind that the dough has to be slightly sticky. If necessary add a little more water.
  • Once you have partially kneaded the dough into a sticky texture, take it out on a platform and knead it by stretching and folding the dough.
  • You can beat the dough onto the platform in between. This helps in getting softer breads.
  • Keep kneading the dough for about 10 minutes until you see that the stickiness is gone and that the dough has become soft.
  • Now add 1 tbsp of butter and knead the dough again for another 3-4 minutes.
  • When the dough is done, make a ball out of it by folding it from the sides to the bottom.
  • Grease a bowl with butter or, oil and place the dough in the bowl.
  • Cover it and let it rest for about 1 hour until the dough doubles in size.
  • After 1 hour, uncover the dough and Punch the dough to release the air. Take the dough out on a platform and gently mix it again. Don't knead it too much.
  • Roll the dough out to a square shape, roughly the size of your bread tin.
  • Fold it inwards from the top and the bottom.
  • Then roll it from the sides.
  • Gently pinch the joints to seal all the joints.
  • Grease the bread tins with butter.
  • Place the dough in the bread tin and gently press so that it fills the tin.
  • Now cover it and let it rest for another hour.
  • After one hour you will see that the dough has risen in the bread tin.
  • Now brush some milk on the top of the dough.
  • Preheat an oven at 190 degrees for about 15 minutes.
  • Place the bread tins in the oven and bake it at about 190 degrees for about 35-40 minutes or, until you see the top becoming slightly brown.
  • The baking time may vary depending upon your oven.
  • Once done, take it out on a wire rack. Brush some butter on top and let it cool before slicing it.
  • Enjoy your home made bread.


  • Homemade bread doesn’t last quite as long as store-bought, and that’s because it doesn’t have all those same preservatives to keep it shelf-stable.
  • Once this bread is completely cool, slip it into a plastic bag to keep it from drying out. Then keep it in the fridge. It should last for at least a week.


Calories: 1766kcal | Carbohydrates: 303g | Protein: 50g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 5004mg | Potassium: 855mg | Fiber: 11g | Sugar: 18g | Vitamin A: 1165IU | Vitamin C: 1mg | Calcium: 418mg | Iron: 18mg