Wholewheat Milk Bread (No Maida, Eggless, Atta Bread)

If you have ever tried baking with wholewheat flour, you know it can sometimes turn out dense or dry. This wholewheat milk bread is different. It is moist, soft enough to slice beautifully, and has a deep, rich wheaty flavour.

The recipe uses a simple technique — mixing wholewheat flour with hot milk to form a paste. This helps the flour absorb more moisture and improves the texture of the bread. The result is a loaf that feels wholesome and satisfying, while still being enjoyable to eat every day.

This is a great healthier alternative to maida-based bread, made with simple pantry ingredients and no eggs.

Let’s look at the main ingredients!

Wholewheat flour (Atta)
This is the base of the recipe. It adds fibre, nutrients, and a rich, earthy flavour. It also gives the bread its hearty texture.

Milk
Milk adds moisture and richness. It helps create a softer crumb and improves the overall taste of the bread.

Milk powder
Milk powder enhances the flavour and adds a slight creaminess. It also helps improve the texture and softness.

Jaggery
Jaggery adds natural sweetness and depth of flavour. It also gives the bread a slightly warm colour.

Instant yeast
Yeast helps the bread rise. It creates a light structure and improves the texture.

Salt
Salt balances the sweetness and enhances all the flavours. It also strengthens the dough structure.

Butter or ghee
This adds richness and softness. It makes the dough easier to knead and improves the final texture.

Water
Water helps bring the dough together. It adjusts the consistency and hydration.

Tips to Make the Bread Fluffier

If you prefer a slightly lighter and fluffier texture, here are a few simple tweaks you can try:

1. Add Vital Wheat Gluten
You can add 1-2 tablespoon of vital wheat gluten at the second stage, when you add the flour, jaggery, salt, and yeast.

Vital wheat gluten helps strengthen the dough and improves gluten development. This results in a bread that is softer, slightly lighter, and better structured, especially when working with wholewheat flour.

2. Use Some All Purpose Flour
You can replace 25% to up to 50% of the wholewheat flour with all purpose flour. This recipe uses 400g of flour in total. You can use 300g Wholewheat flour with 100g All Purpose flour if you want to use 25% Maida and use 200g Wholewheat flour with 200g All Purpose flour, if you want to use 50% Maida. When using all purpose flour, the dough will need slightly less moisture, so adjust the liquid accordingly to avoid a sticky dough.

These will give the bread a softer and fluffier texture, while still keeping some of the wholewheat flavour. These small changes can help you customise the texture based on your preference, while still keeping the bread wholesome and satisfying.

If you like baking wholewheat bread at home, you may like my 100% Wholewheat Stuffed Garlic Bread Recipe!

You can also check my Bread recipes playlist for more wholesome bread recipes.

Why You Will Love This Recipe

• Made with 100% wholewheat flour
• A great healthier alternative to maida bread
• Moist and soft, not dry or crumbly
• Uses simple, everyday ingredients
• Perfect for toast, sandwiches, or snacking
• Can be cold fermented for better flavour
• Eggless recipe, Has a rich, wholesome taste

This wholewheat milk bread is simple, satisfying, and full of flavour. It may not be light like white bread, but it is moist, soft, and perfect for everyday use.

Once you try it, you may find yourself reaching for this healthier homemade option again and again.

Wholewheat Milk Bread

Serves: 5 Prep Time: 45 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Yudane -

3/4 cup (100g ) - Wholewheat Flour/Wholewheat Bread Flour

2/3 cup (160ml/150g) - Boiling Hot Milk

For Dough -

2 1/4 cup (300g) - Wholewheat Flour/Wholewheat Bread Flour

2 tbsp (15g) - Unsweetened Milk Powder

1/4 cup (40g) - Powdered Jaggery/Raw Sugar/Desi Khand

1/2 tbsp + 1/2 tsp (8g) - Instant Yeast

1 tsp (4g) - Salt

2/3 cup (160ml/160g) - Luke Warm Water

Instructions

Step 1: Make the milk paste (Yudane Method)
Combine some wholewheat flour with boiling hot milk. Mix quickly to form a thick paste.

Let the paste cool completely before moving to the next step.

Step 2: Prepare the dough
Add wholewheat flour, milk powder, jaggery, instant yeast, salt, and water to the cooled paste. Mix well until a soft dough forms.

Make sure everything is evenly combined and no dry flour remains.

Step 3: Knead the dough
Grease your work surface with butter or ghee and transfer the dough. Knead for about 30 minutes until smooth and elastic.

Check using the windowpane test. The dough should stretch thin without tearing much.

Step 4: First proof
Place the dough in a greased bowl and coat it lightly with oil or butter. Cover and let it proof until it doubles in size.

You can cold ferment in the fridge for 8-12hrs or proof at room temperature.

Step 5: Shape the dough
Deflate the dough gently and divide it into 4 equal portions. Shape each portion into a smooth ball.

Roll each ball into an oval rectangle and tightly roll it into a log. The length of the logs should be almost the same size as the width of the pan.

Step 6: Second proof
Place the logs into a greased loaf pan. Cover and let them proof until well risen and puffy.

The dough should rise to more than double in size.

Step 7: Bake the bread
Brush the top with milk and bake in a preheated oven at 200°C for 25–30 minutes. The top should turn golden brown.

Remove from the oven and cover with foil or a cloth for 10 minutes.

Step 8: Cool and slice
Take the bread out of the pan and place it on a wire rack. Let it cool completely.

Slice using a bread knife and serve as desired.

Step 9: Storage
Wrap the bread in a cling film or plastic wrap or store it in an airtight container in the fridge for upto a week.

Notes

• Make sure the milk paste cools completely before adding yeast. Hot mixture can affect yeast activity.

• Depending on your flour you may need slightly less or more water. Start with 150g and adjust by adding 1 tbsp more water at a time.

• Kneading is important. Spend enough time to develop gluten for better texture.

• The dough will feel slightly sticky. Avoid adding too much extra flour.

• Use the windowpane test to check if the dough is ready.

• Proofing time can vary depending on weather. Look for the dough to double, not the clock.

• Do not overbake. This can make the bread dry.

• Covering the bread after baking helps keep the crust soft.

• Always cool completely before slicing for clean cuts.

Did You Make This Recipe?

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