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Home  »  Recipes  »  Pregnancy  »  Whole Wheat (Atta) Bread

Whole Wheat (Atta) Bread

Ideal bread for fiber intake
Recipe By : Niru Gupta
Type: Pregnancy Serving: Makes 1 small loaf


  • Oven temp: 400 F-200C
  • Brown Sugar 2 tsp (10 g)
  • Lukewarm water to knead dough (too hot will kill yeast)
  • Dry yeast 2 tsp OR
  • Compressed (Frozen) yeast 20 g
  • Whole Wheat Flour (Atta) 2 cups (240 g)
  • Salt to taste or 2 tsp (10 g)
  • Oil 2 tsp (10 g)
  • Greased loaf tin  (about 20cm /8” x 9cm/4” x 9cm/4”)


  • Start the yeast as for Basic White Bread
  • Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use an electric beater) to a thick, paste like batter—should drop off a spoon in blobs.

  • Pour into the greased tin—not more than 1/3 full. Leave to rise in a draught-free place covering tin with cling film or a damp cloth (approx 1 ˝ hours, but depends on weather ).

  • When batter has reached the top bake in a pre-heated oven, which has a pan of water at the bottom, for 1 hour, or until brown and sides tend to shrink away from the pan.

  • Remove the tin from the oven. Turn upside down on a wire rack to cool. Generally, the loaf should come loose and drop on the rack when cool, but sometimes you may need to run a blunt knife all around to prise it out.

  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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