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Whole Wheat Bread: Day 18 of COVID Isolation

Course breads
Cuisine global vegetarian


  • 350 gm atta
  • 150 gm maida
  • 15 g Vital Gluten optional, I usually don't bother
  • 12 g yeast
  • 10 g salt
  • 10 gm sugar
  • 10 ml oil
  • 300-325 ml water

For the topping

  • 10 gm mixed seeds I used melon and chia, read above for more options


  • Measure out 100ml of warm water and mix yeast and sugar in it. Keep aside for 5-10 mins, until it starts to foam
  • Mix all the dry ingredients together, including the dry herbs and flavourings if using any. and the yeast mixture, and some water. If using seeds add them later. Mix and form the dough. Now knead the dough well till it is smooth and elastic. This will take about 10-12 mins. You can use your food processor or kitchen aid for this
  • Let the dough rest in an oiled bowl, covered, for about 45mins-1hr till it is doubled. This will depend on the weather conditions and might take longer.
  • Knock down all the air, let it rest for 10 mins and then shape in a elongated log of your bread tin size. Add seeds just before shaping. Place it in inside the bread tin and proof for another 45 mins
  • Bake at 190C for 30 mins till it comes out clean and the tap on the bottom sounds hollow. If you like your bread nicely browned, remove from the tin and bake for another 10 mins.
Tried this recipe?Let us know how it was!