Soft & Fluffy Wholewheat Bread

If you’ve ever struggled to bake a soft, healthy bread loaf at home without using refined flour or additives, this Wholewheat Bread Loaf recipe is just for you!
Made with 100% wholewheat flour, flaxseeds, jaggery, and no eggs, this bread is rich in fiber, naturally sweetened, and surprisingly soft—perfect for toast, sandwiches, or simply with some ghee or butter.

Whether you’re trying to switch to more wholesome ingredients or want a foolproof homemade bread that feels like a treat, this loaf will become a staple in your kitchen.

Let’s look at the main ingredients!

Wholewheat Flour

A nutritious alternative to all-purpose flour, wholewheat flour retains the bran and germ, providing more fiber, protein, and minerals. It adds a rich, nutty flavour and keeps you fuller for longer. This is not wholewheat bread flour. Though that will give you better results for sure.

Flaxseeds

Flaxseeds are an excellent plant-based source of omega-3 fatty acids, fiber, and protein. In this recipe, they add a beautiful texture and help enhance the softness of the crumb.

Jaggery

Jaggery is a natural sweetener made from sugarcane juice or palm sap. Unlike refined sugar, it contains small amounts of iron, potassium, and antioxidants, and imparts a subtle caramel flavor that pairs beautifully with whole grains.

Instant Yeast

Quick and easy to use, instant yeast provides the lift needed to make the loaf airy and soft, while also creating that distinct bakery-style flavour.

Milk & Water

The mix of milk and water makes the dough tender and enhances the texture. Milk adds richness while water ensures proper gluten development.

Salt

It may seem like a small addition, but salt helps balance the sweetness of jaggery, and enhances the overall flavour of the loaf.

Ghee or Butter

Used during kneading, ghee or soft butter adds moisture, richness, and softness to the bread, keeping it tender.

If you like baking bread at home, you may like my Focaccia recipe.

Why You’ll Love This Wholewheat Bread

• 100% Wholegrain – No maida, no compromise on softness
• Eggless & Refined Sugar-Free – Great for kids and adults alike
• Meal Prep Friendly – Stays soft for 3–4 days, perfect for busy mornings
• Nutritious – Packed with fiber, healthy fats, and complex carbs
• Deliciously Versatile – Toast it, grill it, or enjoy as is!

This recipe is inspired by a recipe by Sally’s Baking.

Making bread from scratch can feel intimidating, but once you try this recipe, you’ll realize how simple and rewarding it can be. Plus, you’re in full control of what goes into your loaf—no additives, just nourishment. Give it a try and you might never go back to store-bought bread again.

Wholewheat Bread Loaf

Serves: 10 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Sponge -

• 1 cup (250 ml) - Water
• 1/2 cup (125 ml) - Milk
• 2 1/4 tsp (7 g) - Instant Yeast
• 2 cups (260 g) - Wholewheat flour/Aata
• 1/4 cup (25 g) - Ground Flaxseeds

For the Dough -

• 1/4 cup (40 g) - Jaggery
• 1 tsp - Salt
• 2 tbsp (30 g) - Ghee/Butter
• 1 1/3 cup (180 g) - Wholewheat flour

Instructions

1. Make the sponge: In a large bowl, combine warm water, milk, instant yeast, 2 cups wholewheat flour, and flaxseeds. Mix well to form a sticky dough. Cover and let it prove for 1 hour or until doubled in size.

2. Add remaining ingredients: Add jaggery, 1⅓ cup wholewheat flour, and salt. Mix to form a dough.

3. Knead the dough: Use a stand mixer with a dough hook or knead by hand for 5 minutes. Then transfer to a greased surface and continue kneading with 1 tsp ghee or butter. Add the second tsp gradually, kneading for a total of 15-20 minutes until the dough is smooth and elastic.

4. First rise: Place the dough in a greased bowl, cover with plastic wrap, and refrigerate overnight for best results. If short on time, let it rise at room temperature for 2–3 hours or until doubled.

5. Bring to room temperature: If refrigerated, let the dough sit out for 1 hour before shaping.

6. Shape the loaf: Roll the dough into a rectangle, then tightly roll it into a log, tucking the sides. Place into a greased 8-inch loaf pan.

7. Score the top— This dough doesn’t have enough tension, It will tare. So scoring is important.

8. Second rise: Cover with a kitchen towel and let it prove until doubled again.

9. Bake: Preheat your oven to 200°C (390°F). Score the top with 4 shallow cuts, brush with milk, and bake for 30 minutes. Remove from pan after 10 minutes and tap the bottom—if it sounds hollow, it’s done.

10. Cool completely: Cover the top loosely with foil and let the loaf cool fully before slicing.

11. Slice & enjoy: Once cool, slice and enjoy with nut butter, ghee, or toast it up!

Notes

1. This recipe relies on flaxseed to create a good structure and loaf that doesn't crumble when slicing.
2. The wholewheat flour used is regular aata, as it is the most commonly available here in India.
3. But if you have access to wholewheat bread flour, you may use that as well.
4. If you like flaxseeds, you can use 1/4 cup more flaxseed with 1/4 cup more water. But do not use more flaxseed if you are using wholewheat bread flour.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.