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100% Whole Wheat Atta Sandwich Bread Recipe

February 24, 2015 by Suguna Vinodh 148 Comments

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classic-100-percent-whole-wheat-atta-bread-recipe

100% Whole Wheat Atta Bread

Moist, soft, fluffy 100% Whole Wheat Atta sandwich bread loaf recipe which is 100 percent whole grain. Made with Indian atta. Step by step pictures.

People are crazy behind baguettes, crusty breads, french loaves etc…but what gives me a lot of joy is a good old soft sandwich loaf with a lot of flavor. I belong to the soft fluffy kind when it comes to bread loaves. “Good bread is the most fundamentally satisfying of all foods, and good bread with fresh butter, the greatest of feasts.” Here is that one 100% whole wheat loaf you were looking for. Lets jump into making a 100% Whole Wheat Atta sandwich loaf. If you are going to be baking with 100% Whole Wheat Atta  please read this before you continue ! I am sorry. I am a little bossy. Thank you for understanding.

First lets get the yeast working. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast. Indian yeast is temperamental. so do not skip this step if you are in India.

classic-100-percent-whole-wheat-atta-bread-recipe-yeast

Measure all the dry ingredients in a bowl. Do not pack the flour while measuring. Use the “scoop and sweep” method. Add in the vital wheat gluten and the salt. Set aside.

classic-100-percent-whole-wheat-atta-bread-recipe-dry-ingredients

Measure 1 1/3 cups of warm water in a bowl. Add in quarter cup of olive oil. Add in quarter cup of honey. There is a neat little trick I learned a long time back. By measuring oil first and measuring honey next, the honey will just slide into the bowl without sticking because of the coating of the grease. Neat trick.

classic-100-percent-whole-wheat-atta-bread-recipe-wet

Now add in the water mixture and the yeast mixture.

classic-100-percent-whole-wheat-atta-bread-recipe-mix

Mix until roughly combined. We are not trying to knead anything yet. Once combined, let it rest for 20 minutes. Letting it rest will hydrate the dough well and activate the gluten.

classic-100-percent-whole-wheat-atta-bread-recipe-autolyse

So back in business. Once the rest has been completed, lets knead. I used a kitchen-aid to knead my dough. Its very easy to over knead in a stand mixer. Knead for 4 minutes on medium speed. Finish kneading on the table by hand. Shape the loaf and let it rise in a bowl until nearly doubled.

classic-100-percent-whole-wheat-atta-bread-recipe-knead

Why only nearly doubled ? Rose Levy Beranbaum writes about her whole wheat epiphany loaf and she says “I discovered that the secret to lightness of the crumb was not only the freshness of the flour but also not allowing the dough to double during rising which tears the more fragile gluten.” So the first rise – Do not allow it to over proof. Gotcha?

classic-100-percent-whole-wheat-atta-bread-recipe-double

After the first rise, gently deflate the dough and shape it into a log.

classic-100-percent-whole-wheat-atta-bread-recipe-shape

Place it in a 9 inch by 5 inch loaf pan and cover the pan with a lightly greased plastic wrap. Allow it to rise for 1 to 2 hours, till it’s crowned about 1 or 2 inches over the rim of the pan.

classic-100-percent-whole-wheat-atta-bread-recipe-loaf-pan

My pan is tall. so it did not rise above the rim. The below picture shows the difference between the traditional 9 inch by 5 inch pan and my tall pan. I just showed this picture so no confusion.

classic-100-percent-whole-wheat-atta-bread-recipe-size

Preheat the oven to 180 C for 20 minutes. Bake the bread for 45-50 minutes. Remove from the oven and after 5 minutes turn it out of the pan to cool.

classic-100-percent-whole-wheat-atta-bread-recipe-loaf

classic-100-percent-whole-wheat-atta-bread-recipe

100% Whole Wheat Atta Bread Printable Recipe

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100% Whole Wheat Atta Sandwich Bread Recipe


★★★★★

4.8 from 30 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 mins
  • Yield: 16 slices 1x
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Description

Moist, soft, fluffy sandwich bread loaf recipe which is 100 percent whole grain. Made with Indian atta. Measurements used 1 cup = 240 ml


Ingredients

Scale

Main Ingredients

  • 1 1/3 cups lukewarm water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 4 cups Whole Wheat Flour
  • 2 tablespoon Vital wheat Gluten
  • 1 1/2 teaspoons salt

For the yeast mixture

  • 1 tablespoon Active dry yeast
  • pinch of sugar
  • 1/4 cup warm water

Instructions

  1. First lets get the yeast working. Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.
  2. Measure all the dry ingredients in a bowl. Do not pack the flour while measuring. Use the “scoop and sweep” method. Add in the vital wheat gluten and the salt. Set aside.
  3. Measure 1 1/3 cups of warm water in a bowl. Add in quarter cup of olive oil. Add in quarter cup of honey. There is a neat little trick I learned a long time back. By measuring oil first and measuring honey next, the honey will just slide into the bowl without sticking because of the coating of the grease.
  4. Now add in the water mixture and the yeast mixture.
  5. Mix until roughly combined. We are not trying to knead anything yet. Once combined, let it rest for 20 minutes. Letting it rest will hydrate the dough well and activate the gluten.
  6. Once the rest has been completed, knead for 4 minutes on medium speed. Finish kneading on the table by hand. Shape the loaf and let it rise in a bowl until nearly doubled.
  7. After the first rise, gently deflate the dough and shape it into a log.
  8. Place it in a 9 inch by 5 inch loaf pan and cover the pan with a lightly greased plastic wrap. Allow it to rise for 1 to 2 hours, till it’s crowned about 1 or 2 inches over the rim of the pan.
  9. Preheat the oven to 180 C for 20 minutes. Bake the bread for 45-50 minutes. Remove from the oven and after 5 minutes turn it out of the pan to cool.
  • Category: Bread
  • Cuisine: American

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Helen borowski says

    October 8, 2020 at 7:10 am

    Thanks for the recipe. I have been making sourdough bread with attar flour and have always wondered why I have had difficulty with the rising. I use half attar and half white flour. I will try to buy gluten to add to it. I always bake my bread at 240 degrees for 30 mins.

    Reply
    • Shantha says

      November 16, 2020 at 4:00 pm

      I’ve never rated a recipe, but had to for this. BEST 100% wholemeal bread recipe ever! It was so soft and fluffy as stated. My 4 year old loved it. Most wholemeal recipes call for half white, half wholegrain flour. I really wanted something that’s 100% wholegrain. I even omitted the honey and still tastes awesome!

      ★★★★★

      Reply
      • Suguna Vinodh says

        November 17, 2020 at 11:45 am

        Thank you!

        Reply
  2. Abhinav says

    September 28, 2020 at 4:48 pm

    This is the single post after searching a whole lot of internet which helped in rising my multigrain bread.
    However I just wonder if the commercial bread available like Britannia muti grain bread also mixes the gluten or not, since they do not mention in their ingredients.

    Reply
    • Suguna Vinodh says

      September 28, 2020 at 9:42 pm

      Thanks. Apart from gluten there are other several chemicals that can be used to get the soft texture and thats what you will find in the labels of big manufacturers.

      Reply
  3. Yasothai says

    August 9, 2020 at 3:31 pm

    Hi kannamma .,
    Suggest me , which ingredient can I use instead of vital wheat gluten ,?
    I am unable to get that .

    Reply
  4. J. S. says

    July 28, 2020 at 12:40 pm

    Hi, your post explaining the difference in Atta & western wheat flour is the best I have read so far. Could you please help me with gram measurements. How much would 2 tablespoons vital gluten measure in grams. Also which company vital gluten have you used in India? Have you used Aashirwad sharbati atta for this recipe?

    Reply
  5. Alka Sharma says

    July 20, 2020 at 2:59 pm

    Dear Suguna – many thanks for the extensive research on Indian wheat v/s wheat available overseas. Makes me feel much better. I will now try your recipe but have just one basic question – I have Instant dry yeast and not active dry yeast – is there a difference in the procedure in getting it ready? Does the same amount of water + sugar apply?

    Many thanks (I am only 3 loaves old so still trying to get there)!

    Warm regards…Alka

    Reply
  6. Heenal Jakharia says

    July 2, 2020 at 2:01 am

    Hey,I have an otg
    I tried at 180degree but I took almost an hour nd hardly browning on top.
    Can I take 190degree or
    Half 200degree nd half 190degree

    Reply
    • Heenal Jakharia says

      July 2, 2020 at 2:03 am

      Sorry I meant half time200 nd half time 180 in total time of baking

      Reply
    • Suguna Vinodh says

      July 2, 2020 at 2:38 pm

      Sure you can. Check if your oven needs calibration. Sometimes that might be an issue too!

      Reply
  7. Dr Patel says

    June 19, 2020 at 12:38 am

    For the sake of consistency in the baking process it is important to weigh all the ingredients, including water.
    Would you please add weights to your measurements. It will be a great service to people who are following your posts and recipes.

    Reply
  8. Janice says

    May 30, 2020 at 9:08 pm

    Bought Atta flour by mistake thinking it would be the same as regular wheat flour, so I found your recipe. Followed the instructions to a T and also added 60g flaxseed. Came out perfect! Am so pleased as I just started learning to make bread. I live in warm climate, first rise was 45 mins, second rise was 1hr20mins. Thanks for the recipe!

    ★★★★★

    Reply
  9. Renu says

    May 9, 2020 at 6:26 pm

    Can we use gluten +bread improver .
    This is what was available locally

    Reply
  10. Pooja Ghuman says

    May 4, 2020 at 6:12 pm

    tried this recipe last week. it came out really well.
    One query while demoulding — my bread was kind of stuck to the pan on one side and it the process of removing it ..it tore a bit.
    any suggestions to improve there.

    Reply
    • Suguna Vinodh says

      May 5, 2020 at 2:55 pm

      You can line the loaf pan with parchment.

      Reply
  11. Victoria says

    April 4, 2020 at 2:14 am

    Hi Suguna,

    Thanks for this post and also your explanation of why Atta whole wheat does not produce a nice Western bread. I am wondering whether you have adapted this recipe for a bread maker — can it be done? Any tips would be appreciated.

    Best,
    Victoria

    Reply
  12. Mansi Desai says

    March 30, 2020 at 9:15 pm

    Hi! Could you plz explain what is vital wheat gluten ? I was thinking of making this bread, however I do not have the said ingredient!

    Thank you!

    ★★★★★

    Reply
  13. Katinka says

    March 20, 2020 at 4:14 am

    Thank you for this recipe! I’m in USA in quarantine awaiting coronavirus. Embarrassingly, our communities have been hoarding. I was able to obtain a bag of Atta and am looking forward to trying my hand at chapati, but I also have a sourdough starter that I have been doting over for a month. I have a little bit of yeast in the house, but not much. So you have any suggestions for converting your lovely recipe to a sourdough only or a sourdough/yeast hybrid? Thank you for your time. I hope you are well and safe in your corner of the world.

    ★★★★★

    Reply
  14. Rani says

    December 4, 2019 at 1:11 pm

    Always convention when baking, use microwave to heat things up and grill is only used for grilling vegetables, etc.

    Reply
  15. Kewal says

    April 14, 2019 at 3:35 pm

    Please suggest home made recipe for Gluten, baking bread, cake from whole wheat atta.

    ★★★★★

    Reply
  16. Manju says

    November 14, 2018 at 12:37 am

    The bread became dense and looked likes it needs more moisture
    Can we add more warm water so that it become little loose before it is kept for raising or during resting (time when we add water, oil+yeast mixture

    Reply
    • Neha Mittal says

      April 27, 2020 at 5:18 am

      Hi, yet to try this recipe but can this be made using Indian multi grain aatA?

      ★★★★★

      Reply
  17. Ros826 says

    October 3, 2018 at 12:32 am

    Do you recommend sharbati wheat variety or any other variety for this recipe?? Plz reply

    Reply
    • Lata says

      April 3, 2020 at 2:02 am

      Can I use molasses instead of honey?

      Reply
  18. Satish Reddy says

    September 11, 2018 at 10:18 pm

    Hi ,

    What mode of oven is used for baking

    Microwave or grill or Convention code.

    Please advice, as I am beginner in baking.

    Reply
  19. Arshia says

    August 29, 2018 at 10:51 pm

    Hello, can I use the same recepie in the bread maker?

    Reply
  20. Sharmila says

    June 21, 2018 at 2:02 am

    Hi suguna, tried your wholewheat bread recipe taste was awesome but the bread was dense.. what did possibly go wrong .. Plz help me

    Reply
    • Suguna Vinodh says

      June 21, 2018 at 2:13 pm

      Did you use gluten?

      Reply
  21. Diana Benito says

    June 5, 2018 at 10:37 pm

    Hi,

    I don’t have wheat gluten but bread improver. Can I replace wheat gluten with bread improver. If yes, what would be the quantity for this recipe?

    Reply
  22. Anjali says

    May 27, 2018 at 11:19 am

    Suguna, I just have a regular Indian mixer grinder. Could you share how to make this sans the kitchen aid? Also can one get vital wheat gluten in India ? Thanks

    Reply
  23. Vijatha Arun says

    May 18, 2018 at 5:01 pm

    Thnx akka… tried with half maida n atta.. it has come out awesome…

    ★★★★★

    Reply
  24. Vijatha Arun says

    May 18, 2018 at 5:00 pm

    Thnx akka… tried with half maidan atta.. it has come out awesome…

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 30, 2018 at 11:32 am

      That’s so nice. Glad you liked it!

      Reply
  25. Lalita says

    April 2, 2018 at 3:01 pm

    Hey Suguna, such a fantastic recipe. One question – I have instant yeast. How can I use that in place of active yeast – what changes should I make to the recipe? Thanks in advance, Lalita.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 2, 2018 at 8:26 pm

      Yes. Lalita. You can use it. No changes in measurement.

      Reply
      • Lalita says

        April 2, 2018 at 11:00 pm

        Thanks. In that case, I dont need to activate it right? Just put it directly in?

        Reply
        • Suguna Vinodh says

          April 6, 2018 at 10:28 pm

          Yes Lalita. Thats right!

          Reply
  26. Priya says

    March 26, 2018 at 4:14 pm

    Wonderful recipe!
    Have tried it many times and each time the result was awesome!
    Would like to make it healthier by adding wheat bran.Can you help me with the recipe?

    Reply
  27. Swati P says

    March 11, 2018 at 8:33 pm

    Hi Saguna,

    I am Swati.
    Thanks for sharing this recipe.

    Can ghee or regular peanut oil be used instead of olive oil?

    Thanks in advance.

    Reply
    • Suguna Vinodh says

      March 12, 2018 at 4:13 pm

      Hi Swati. Yes you can use ghee or olive oil or any neutral oil that you use at home.

      Reply
  28. Ankita says

    March 11, 2018 at 1:10 am

    Great recipe. Please explain why honey is added to the bread. Heating or cooking honey is not good for health. Can the bread be sone without honey?

    Reply
  29. widiyulia says

    February 23, 2018 at 3:53 pm

    Hii.. Sugana
    Im so interesting with this bread recipe ..
    May i subtitute the vital glutean wheat with the other flour?? May i know it???
    Thx u

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 23, 2018 at 9:29 pm

      Vital Gluten is necessary. You cannot substitute.
      Else you can use 50:50 maida:atta

      Reply
    • Anis says

      June 1, 2020 at 4:17 pm

      Akka
      Wheat gluten ku pathila enna podalam

      Reply
  30. Valarie says

    January 23, 2018 at 8:29 pm

    What is the temperature for baking?

    Reply
    • Suguna Vinodh says

      January 24, 2018 at 2:42 pm

      180 C

      Reply
  31. Dave k says

    December 26, 2017 at 10:29 am

    Hi Sugana,

    Thanks for the great receipe! It worked but it is still quite dense though it rose almost twice its size in betw kneading & the oven. There is also a taste that i cant place – could it be the yeast or the bran in the wheat? I use Chakki Atta Whole Wheat.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 2, 2018 at 12:17 am

      Did you use the gluten?

      Reply
  32. Kamakshi says

    December 12, 2017 at 7:34 pm

    Thank you for the recipe. I have used your recipe several times and the bread has turned out so well.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 12, 2017 at 10:16 pm

      Thank you so much Kamakshi!

      Reply
  33. Preethi says

    December 9, 2017 at 9:05 pm

    Hi Suguna,

    Tried this out for the second time today. Tasted good but was too dense. Not light and porous that your looked. Added the vital gluten. The only difference was that I used my hands to knead instead of a machine. Could that be it? Any idea of the time/texture indicator when kneaded by hands?
    Also, can you tell how long yours took for the first rise?

    ★★★

    Reply
    • Suguna Vinodh says

      December 11, 2017 at 1:01 pm

      The main mistake in kneading by hand is addition of extra flour or less kneading. The first rise takes about an hour in hot weather. In winter, it takes more time.

      Reply
  34. Forever Foodie says

    November 23, 2017 at 1:48 am

    I used this recipe in a bread machine after much debate if I should or not . I used the exact same recipe. The bread that came out was soft and tasty, Not dense. But i need to tweak it a bit..the top was misshapen . No idea why. Also the bread was a bit doughy than I like- this , i think may be a matter of changing the program to allow a longer cooking time for a whole wheat atta bread.Any suggestions?

    Reply
    • Suguna Vinodh says

      November 23, 2017 at 11:58 am

      I think the doughy is because it was under baked? Try adding a little but more water next time.

      Reply
      • Forever Foodie says

        November 24, 2017 at 1:45 am

        Thanks, will try that. Also- would that help the misshapen top?

        Reply
        • Suguna Vinodh says

          November 24, 2017 at 2:43 pm

          I have never used a bread maker. So I am not very sure of how you shape the loaf.

          Reply
          • Ezekiel Apte says

            January 19, 2021 at 12:02 pm

            You are the best – great article !
            I tried this recipe for my Bread Maker by halving all quantities to get a small 500g loaf using 2 cups of Atta flour. I had instant yeast so needed to translate from Active dry yeast. The total water I used included the water you used for your active dry yeast portion of the recipe so I halved 300ml + 60ml but it was a watery sludge. I was able to fix that by adding 3/4 cup more flour part of which included a nut/lentil/grain mix as well 🙂 As the machine mixing/kneading continued a good ball got formed. The final result turned out very well – though my top was also uneven – it was not doughy at all.
            Thank you.
            How would you alter the water & yeast measurements in your recipe above if you had to use instant yeast ?

            ★★★★★

  35. Par says

    November 14, 2017 at 3:14 pm

    Thank you so much for introducing Vital Wheat Gluten to me – I had never heard of it earlier. Baked this today and it is the best aata bread that I have eaten. I can’t wait for my kannamma to come home from school and have it with hummus :-). I am sure she will love it. Thank you so much, Kannamma.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 15, 2017 at 12:47 pm

      Thank you Par!

      Reply
  36. Priya says

    October 22, 2017 at 5:11 pm

    Hi akka,

    You have used 4 cups of wheat flour. When converting it to grams, should I use the measure you have mentioned? i.e. 1 cup = 240 ml for measuring atta also?

    Also 1 tablespoon of yeast is about 15 gms. Should we use this quantity of yeast?

    Akka just a suggestion. It would be much helpful if you can give the measurements in grams and ml for baking recipes.

    Thank you

    Reply
  37. AG says

    August 30, 2017 at 2:21 pm

    Thanks for bringing me the easy recipe for making this bread. Surely I will going to try this recipe to bake this bread. I always try to bake bread, but unfortunately it didn’t baked well. Will bring the gluten and definitely try this.

    ★★★★★

    Reply
  38. Santosh Deshmukh says

    June 12, 2017 at 6:29 pm

    Great Help,
    While my loaf always came good with Maida + Gluten,we always struggled with the whole wheat atta, we have mill at home, will try your recipe

    is our Maida close to Italian -00- flour
    also is French T45 flour is our Maida

    let me know if you have an idea about this

    Reply
  39. R says

    May 15, 2017 at 7:23 pm

    You’re right ! Gluten makes a whole of difference. Earlier when I baked wheat bread it used to be sticky and wet. This receipe’s bread was very fluffy. I baked with two pans instead of one so the size turned out a little bigger than rusk biscuits. I loved it ! Thank you, now I can say I found the perfect receipe for bread after many disasters. 3rd receipe I have tried from your site. Kudos to you!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 16, 2017 at 12:52 pm

      Thank you.

      Reply
  40. Raul Collado says

    March 3, 2017 at 1:33 am

    Hello, I bought the Whole Wheat Atta, I am gonna make an attempt to make this bread. It looks good. I have a question about this Aashirvaad Atta, do you know if this wheat company does not genetic modified their wheat? Thank you.

    Reply
  41. Akila Senthilkumar says

    February 15, 2017 at 11:16 am

    Hi…
    Sounds interesting…. where is gluten available in Chennai?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 15, 2017 at 10:42 pm

      I am not sure where its available in Chennai.

      Reply
      • Pradeepa says

        March 18, 2017 at 4:57 pm

        U can get it in Arife Ashok nagar or cake craft thiruvanmiyur

        Reply
  42. Saranya Karuppasamy says

    February 5, 2017 at 11:23 am

    Hi Suguna,

    I live in Chennai and have trouble finding wheat gluten here. It’s not available online either. Can you tell me where we can buy this from

    Reply
    • Suguna Vinodh says

      February 5, 2017 at 3:07 pm

      You can buy in amazon.

      Reply
      • Saranya says

        February 6, 2017 at 2:12 pm

        Already searched for it in Amazon. Couldn’t find it. Any links ?

        ★★★★★

        Reply
  43. Priya says

    January 19, 2017 at 4:39 pm

    Thanks for the wonderful recipes….Tried whole wheat bread. It came out good but little dense inside, and crust was bit thicker( Tastes Good). I did not add gluten. Could this be the reason ?. Any tips

    And, i tried EGGS JEANETTE. It was too good and simple to make 🙂

    Regards,
    Priya.

    ★★★★

    Reply
    • Suguna Vinodh says

      January 19, 2017 at 7:18 pm

      The bread needs gluten else it will be dense.

      Reply
  44. Val Allen says

    January 17, 2017 at 12:47 am

    Hi, I cook for a coeliac, so have at hand Xanthan gum which helps the baking of bread etc. with the gluten free flour…. Can you tell me if I can replace this for the ‘wheat gluten’ in your recipe ??

    thanks, Val

    Reply
    • Suguna Vinodh says

      January 17, 2017 at 12:25 pm

      I have never tried with gluten free flour. So do not know how much liquid it will absorb etc..

      Reply
  45. neel says

    January 13, 2017 at 1:26 am

    Do you have a weight measure for the 4cups of flour?

    Reply
  46. Chris says

    October 22, 2016 at 5:12 pm

    Thank you Suguna….??

    Reply
  47. Chris says

    October 21, 2016 at 10:25 pm

    Hi Suguna,
    Gud evening..! I made the bread today, it tasted yummy.. this my second time making this bread.. but some reason in the middle it is a bit wet. It happened earlier too.. can you help what would have gone wrong..? First time when I baked for 45 minutes, it became dark brown.. so this time I took it out when it is light brown.. can you help? Thanks in advance…
    Chris

    Reply
    • Suguna Vinodh says

      October 21, 2016 at 11:14 pm

      Try covering the pan with a foil to avoid burning.
      The batter being wet means that the dough is not cooked yet!
      Also, try calibrating the oven for temperature. If the oven is heating up more than it should, this problem may occur.

      Reply
  48. gauri says

    October 20, 2016 at 1:40 pm

    hi, i finally made the bread yesterday and it was awesome thanks so much for the recipe… i added 1 cup maida instead of atta, will now try full whole wheat bread… just wanted to know what should be the consistency of the dough should it stiff like we do for chappaties or loose and sticky because mine sunk a little from top while baking.
    thanks

    Reply
    • Suguna Vinodh says

      October 20, 2016 at 7:30 pm

      Hi gauri, The dough will be slightly tacky. Not stiff like chapati dough.
      The reason why the top usually sinks may be because of too much yeast or over proofing of the dough.

      Reply
  49. gauri says

    October 12, 2016 at 5:25 pm

    hi, need to know as to why honey is added in the recipe also is there any other substitute of honey.
    will surely write back once i try this recipe

    Reply
    • Suguna Vinodh says

      October 13, 2016 at 9:18 am

      Honey is a sweetener. You can omit honey if you do not want to add.

      Reply
  50. Chris says

    October 1, 2016 at 3:41 am

    Hi Suguna,
    Is there is any difference between vital wheat gluten and wheat gluten??
    I just orders wheat gluten from eBay. Wanted to check with you, are they same or different??

    Reply
    • Suguna Vinodh says

      October 1, 2016 at 7:38 pm

      Yes, the two names are used interchangeably.

      Reply
  51. Varsha says

    September 8, 2016 at 8:29 pm

    Hi Suguna,

    I want to try your recipe in my bread maker but 4 cups of flour is more than it can handle. I was wondering how this recipe can be scaled for a smaller loaf. Do you think it would work if all ingredients are halved ?

    Thanks,
    Varsha

    Reply
    • Suguna Vinodh says

      September 8, 2016 at 9:20 pm

      Sure. you can halve the ingredients.

      Reply
    • New baker says

      December 23, 2016 at 8:06 pm

      Did you try this recipe in the bread maker? Did it come out well?

      Reply
  52. Avan says

    August 24, 2016 at 7:57 pm

    Can I use wholewheat and maida.and other combination od flours.and and add gluten . Will it turn out thr same. Soft and fluffy.

    Reply
    • Suguna Vinodh says

      August 24, 2016 at 9:59 pm

      I have never tried with multiple flours for this recipe.

      Reply
  53. Preeti says

    August 10, 2016 at 6:49 pm

    Hi Suguna,

    Would like to know if anyone has used baking bread using bread maker.

    Using normal atta is not ok for bread but if adding gluten powder is the key, want to know if you or others have used this for bread maker machine please.

    Many thanks for your article.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:48 am

      I dont own a bread maker. Always have baked bread in an oven only.

      Reply
  54. Geeta says

    August 7, 2016 at 3:00 am

    made this bread twice and liked it a lot. Thanks!! I would like to try it again but i want it less sweet this time. If I eliminate or reduce the honey,will it still work? Should i replace it with yogurt, maybe?

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:58 am

      Sure. you can substitute. It will work I guess.

      Reply
  55. Viji says

    August 7, 2016 at 1:59 am

    Suguna,

    Can I use this recipe for 100% Whole White Wheat flour – Say, King Arthur brand?

    Thanks
    Vijj

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:59 am

      Sure. you can. But personally I have not used white whole wheat. So do not know if the water quantity needs to be adjusted. Just check their site for additional info.

      Reply
  56. Elza says

    August 5, 2016 at 9:52 pm

    Hi! I’m just a couple of bakes old and haven’t really invested in too many tools. I was wondering if one may convert this loaf to rolls( no loaf pan) and if yes, then what about baking temperature and time?

    Reply
    • Suguna Vinodh says

      August 6, 2016 at 12:27 am

      Baking temp around 350F – 180C, It will take about 20 min.You will need to add vital gluten and don’t add extra flour while kneading!

      Reply
  57. R says

    July 31, 2016 at 3:16 pm

    Hello, This looks like a great recipe. I would like to know if there is any substitute for vital wheat gluten. I live in India and it’s not easy to find here. Thank you!

    Reply
    • Suguna Vinodh says

      July 31, 2016 at 9:46 pm

      You will need vital gluten.

      Reply
  58. jith says

    July 4, 2016 at 4:04 pm

    Hi, Nice blog regarding whole wheat sandwich bread recipe. I done from my home by using surabhi.

    Reply
  59. Preethi says

    June 25, 2016 at 11:56 pm

    I have tried your sponge cake and it was delicious. Thank you. I have tried other recipes of whole wheat breads and it turns out very dense. I am going to try your recipe this time. Can you recommend any brand of vital gluten that I can get in Bangalore.

    Thanks,
    Preethi

    Reply
    • Suguna Vinodh says

      June 26, 2016 at 12:05 am

      There is no branded gluten available in market. I get mine from general food additives, seshadripuram.

      Reply
  60. suba says

    June 21, 2016 at 3:47 pm

    Hi
    If i wan to use breadmaker for this recepi….still need to follow same step??

    Reply
    • Suguna Vinodh says

      June 21, 2016 at 7:57 pm

      Sure. You can.

      Reply
  61. Geeta says

    June 20, 2016 at 11:47 pm

    Hi… Will surely try this but will this recipe work even if I knead the dough entirely by hand and not in a machine?

    Reply
    • Suguna Vinodh says

      June 21, 2016 at 12:32 am

      sure. But dont try adding more flour than specified in the recipe.

      Reply
  62. bob says

    June 15, 2016 at 10:07 pm

    Autolyse, according to other souces is combine water and flour with rest only! without combine any yeast , sugar or salt. If you add yeast to it then rest, then it is not autolyse.

    Reply
  63. Swati Balar says

    May 4, 2016 at 12:25 am

    Hi. Bread was great. But whenever I made it, it did rise giving it a typical dome shape on top, but got flat later on. Please help me.

    ★

    Reply
    • Suguna Vinodh says

      May 4, 2016 at 10:00 am

      may be oven temperature or over proofing might be the problem.

      Reply
  64. Malini says

    March 19, 2016 at 12:57 pm

    Hi Suguna. Thank you for the receipe. Every time I bake whole wheat bread it is very dense. After reading your article I now understand. Please tell me where you get vital wheat gluten.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 19, 2016 at 11:11 pm

      Cake supply stores.

      Reply
  65. Sheetal says

    February 23, 2016 at 4:04 pm

    HI, I am making this loaf and followed the recipe correctly, but while kneading i felt the water was very less. I add abt 1/3 cups of extra water and still i feel the dough is kinda hard. It does not have the softness of maida dough. Is it ok? I have kept it for rising. Its half an hr but have not seen any rise yet. where did i go wrong?

    Reply
    • Suguna Vinodh says

      February 23, 2016 at 4:36 pm

      How did you measure? It wont be as soft as maida dough but looks like you measured more flour.

      Reply
    • Sheetal says

      February 23, 2016 at 10:20 pm

      The bread came out very tasty but dense…… It look almost 4 hrs to size! I took 4 cups of flour. But u see, the cup measure that is available here in india is 1 cup = 200 mls. so 1/4 th cup is 50 mls. I think that is where the mistake happened. But then i thought since i am measuring atta with 200 ml cup 1/4th cup for all other measure would be proportionate. But i think i was wrong. Would it be possible for u to give me atta quantity in weight? I really want this bread. 🙁

      Reply
      • Suguna Vinodh says

        February 23, 2016 at 10:31 pm

        I will update the weight soon!

        Reply
  66. Japnit kaur says

    February 15, 2016 at 2:54 pm

    Hi- can I make this loaf using ashirwad or any other pre- packaged Atta available in the Indian market?could you also let me know how many grams is one cup atta or what is the size of the cup used -how many ml water can it hold? I have got door stoppers- completely dense and heavy bread when I have tried baking whole wheat bread in the past- really looking for a good recipe!

    Reply
    • Suguna Vinodh says

      February 15, 2016 at 4:01 pm

      Yes you can use store bought atta. But you will have to add vital gluten to the recipe. 1 cup is 250 ml.

      Reply
  67. Vidhya says

    January 18, 2016 at 7:54 pm

    Tried your wholewheat sandwich bread recipe… Came out soooo good. Thankyou very much for sharing the recipe Am not able to attach the photo though

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 18, 2016 at 8:32 pm

      Thank you so much vidhya. You can send a mail to me with the pic at sugunaindia at gmail.

      Reply
  68. RICHA SHAH says

    December 30, 2015 at 11:45 pm

    CAN V SUBSTITUTE HONEY WITH BROWN SUGAR
    is vital wheat gluten same as gluten powder

    Reply
    • Suguna Vinodh says

      December 31, 2015 at 12:27 am

      Yes vital gluten and gluten powder are the same. If you want to substitute honey, you can do it with maple syrup.

      Reply
  69. Dianne says

    December 12, 2015 at 10:43 am

    But where do you find gluten. Neighborhood stores do not carry it

    Reply
    • Suguna Vinodh says

      December 12, 2015 at 1:31 pm

      You can find it in cake supply stores.

      Reply
  70. Dianne says

    December 12, 2015 at 10:40 am

    Thank you thank you so much for nicely explaining the differences of wheat. I am from the USA and all of my friends here in Bangalore come form either Japan or Korea. We have been cracking brains trying to find out why our breads do not raise. So I have been going to the US and they to either Japan or Korea to purchase the flour that we know will make our breads a success. We all use bread machines which make the proccess of finding the right ingredients here evene more complicated.

    BUT
    Thanks to you, I have found the info and will share with my friends.

    Best wishes to you.

    ★★★★★

    Reply
  71. Namrata says

    December 8, 2015 at 12:59 am

    Hello,

    Much thanks for recipe and all the information. I have been wondering about the reasons as to why in India it is so hard to bake a decent loaf of bread. Using this recipe I got much better loaf then any other recipe using atta. Mine was still dense to my liking. Could it be because I did not knead it enough..or old vital wheat gluten?

    Thanks, Namrata

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 8, 2015 at 4:23 pm

      maybe!

      Reply
  72. Madhari says

    November 2, 2015 at 10:51 am

    Hi Suguna
    Your blog is so awesome, with innovative recipes. Thank you. Can I half the ingredients for baking just 1 loaf will it turn good? Can I use bread flour instead of vital gluten?

    Reply
    • Suguna Vinodh says

      November 2, 2015 at 11:54 am

      Hi Madhari, You can halve the ingredients – no problem but bread flour is not whole wheat.

      Reply
  73. saylee says

    October 29, 2015 at 10:35 pm

    Hi…loved the effort you have put into the bread baking. Can i know what oven you use for baking? I have numerous failed attempts at bread baking. Thanks!

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 29, 2015 at 11:24 pm

      I have a KAFF cooking range that I use Saylee!

      Reply
  74. Vidhya says

    August 21, 2015 at 8:58 pm

    Nice recipe.. I’m planning to try.. Can you let me know where can I get vital wheat gluten in India?

    Reply
    • Suguna Vinodh says

      August 23, 2015 at 8:35 pm

      You can get in baking supply stores.

      Reply
  75. Sher Khan says

    August 15, 2015 at 9:45 pm

    Hi,
    I wanted to try this recipe but I have a rather stupid doubt. Sorry!! Is your cup measure 200 ml or 250 ml. What would be the gram equivalent of these measures.

    Thanks so much!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 15, 2015 at 11:22 pm

      Hi Sher Khan, One Cup is equal to 250 ml. I do not have gram measurements for this recipe. The other measurements used are 1 tablespoon = 15ml and 1 teaspoon = 5ml. Hope this helps.

      Reply
  76. rashmi says

    August 5, 2015 at 6:01 pm

    Hi – tahnk you for the detailed description on the types of whole wheat. So when you say you grind your own flour – do you own a roller mill ? which one to buy and is it easy to use?

    Reply
    • Suguna Vinodh says

      August 5, 2015 at 6:18 pm

      I don’t own a roller mill. I give it in the mill nearby and grind the flour.

      Reply
  77. Monika says

    February 25, 2015 at 6:16 am

    Nice article. Very informative on wheat types in India. I always struggled to make good loaf in India when my loafs come out great in US with hard white wheat. Wondering is gluten powder available in India? Is there any home based substitute for gluten powder? Next I visit, I’m sure to try loaf with Sarbati wheat. Unfortunately, we can’t avoid stone milling in India since that what the home chakkis are. In fact, I use stone flour mill in US to grind my hard white wheat, though the bread comes out fine.

    Thanks a LOT.

    Reply
    • suguna vinodh says

      February 25, 2015 at 10:37 am

      Thanks for your kind words. Gluten is available in India.

      Reply
  78. Amit Kaur says

    February 25, 2015 at 2:19 am

    Hi is there any replacement for vital gluten?

    Reply
    • suguna vinodh says

      February 25, 2015 at 2:59 am

      I am afraid not.

      Reply
  79. Sasi says

    February 25, 2015 at 2:18 am

    Being a co-blogger, I also believe in extensive reading & analysis to understand how different ingredients work in different conditions & different recipes. I can totally see the effort that you must have put to gather all the info and I really appreciate that and btw, that whole bread loaf looks so soft & wonderful! Keep going girl…

    Reply
    • suguna vinodh says

      February 25, 2015 at 3:00 am

      Thank You very much!

      Reply
  80. Sreekanth says

    February 25, 2015 at 1:54 am

    Guna,

    Wonderful recipe. So much research…You are super…Cheers!

    ★★★★★

    Reply
    • suguna vinodh says

      February 25, 2015 at 2:59 am

      Thank you so much Sreekanth!

      ★★★★★

      Reply
      • Madhavu says

        July 2, 2020 at 11:12 pm

        Is rhe water additional for yeast or total water is 1 1/3 cup

        Reply
        • Suguna Vinodh says

          July 2, 2020 at 11:25 pm

          Quarter cup water for yeast plus this is extra.

          Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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