Multigrain Bread
Multigrain bread is a healthy and nutritious bread that is perfect for those who want to incorporate more fiber and nutrients into their diet. It is made with a variety of grains, seeds, and nuts, making it a great source of fiber, protein, and healthy fats. This recipe is vegetarian and high in fiber, making it an excellent choice for people with digestive issues or those who want to maintain a healthy lifestyle. However, people with gluten allergy should avoid this bread
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
152 kcal
Protein
4 g
Carbs
23 g
Fat
5 g
Fiber
3 g
Ingredients
Wheat flour, atta
0.5 cup (100g)
Sunflower Seeds
4 tsp (20g)
Olive Oil
2 tbsp (30g)
Common salt
1 tsp (5g)
Warm Water
1 small cup (100g)
Oats Flour
2 tbsp (30g)
Sesame Seeds
2 tsp (10g)
All-purpose flour (Maida)
1 small cup (100g)
Ragi flour
0.5 small cup (50g)
Barley Flour
0.5 small cup (50g)
Honey
2 tbsp (30g)
Flaxseeds
4 tsp (20g)
Dry Yeast
2 tsp (7g)
Instructions
Preparation
Mix instant yeast with a small amount of warm water (about 50ml) and 1 tsp honey. Let it sit for 5-10 minutes until frothy (optional for instant yeast but recommended for better results).
Lightly toast the flaxseeds, sunflower seeds, and sesame seeds on a dry pan for 2-3 minutes for extra flavor.
Cooking Steps
In a large mixing bowl, combine all the flours (whole wheat, all-purpose, millet, and barley), rolled oats, and salt.
Add the activated yeast mixture, honey, olive oil, and the remaining warm water. Mix to form a sticky dough.
Knead the dough on a floured surface for 10-12 minutes until it becomes soft and elastic. Alternatively, use a stand mixer with a dough hook for 8-10 minutes.
Gently incorporate the toasted seeds into the dough during the last few minutes of kneading.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Once risen, punch down the dough to release air. Shape it into a loaf and place it in a greased loaf tin.
Let the dough rise again for 30-45 minutes until it reaches the top of the loaf tin.
Preheat the oven to 180°C (350°F). Sprinkle additional seeds for garnish.
Bake the bread for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.