Multigrain Bread Recipe

Multigrain Bread is a healthy homemade bread made using wheat flour, ragi flour, oats and broken corn along with sugar and yeast. It is baked until golden and has soft texture inside with slightly crisp crust outside. The different grains gives good texture and mild flavour to the bread and can be used for recipes like toast, sandwiches or served with butter and jam.

This bread is a good option for breakfast or snack time and keeps you full for a long time. The combination of grains makes it more wholesome and adds fiber to the recipe than regular white bread. It tastes good when toasted and can be enjoyed in many ways and its also easy to make at home with simple ingredients.

Jump to:

• About Multigrain Bread
• Multigrain Bread Ingredients
• How to make Multigrain Bread Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Multigrain Bread

Multigrain Bread is a simple homemade bread made using different grains and flours along with sugar and yeast. It is baked until soft and golden in colour. The combination of wheat flour, ragi flour, oats and corn gives good texture and flavour to bread. It is commonly used for toast, sandwiches.

This bread has soft texture inside with slightly crisp crust outside. The grains give a mild nutty flavour and makes the bread more filling to eat. It tastes good when toasted and served warm with butter or jam. The loaf slices well after cooling down completely. The smell while baking is really good and fills the whole kitchen.

You can try  variations with this bread recipe, you can add seeds on top before baking or use other grain flours based on your preference. Also you can also adjust the flour combination depending on what you have at home. It is easy to change and experiment with this recipe.

I usually make this bread when I want homemade bread for few days at home. It works well for toasts in the morning and sandwiches later in day. 

Multigrain Bread Ingredients

• Wheat Flour - Used wheat flour for this bread structure and soft texture to loaf and helps hold the shape well.
• Ragi Flour - Used ragi flour for flavor and healthy option, you can replace it with any another millet flour if needed.
• Maida - I added little maida to make the bread more soft and light. It also helps the loaf to rise well and gives better texture.
• Broken Corn - Used broken corn for texture and grain flavor. It gives little bite to the bread and adds a nice grain feel.
• Instant Oats - I have used oats for texture and to add more grains into the bread. It blends well with the other flours and gives good body.
• Oil - Used oil to keep the bread soft and moist after baking, and also you can use any cooking oil you use at home.
• Egg - I have used egg for brushing the top before baking. It gives good golden color and you can use milk instead too.
• Yeast - Used yeast to help the dough rise properly and for soft texture and makes the bread fluffy.
• Sugar - Sugar is added to activate the yeast mixture and also adds little sweetness and helps the yeast work better.

Similar Recipes

• Wheat Sandwich Bread
• Whole Wheat Bread
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich

How to make Multigrain Bread Step by Step

1.To a mixer jar add oats and broken corn.

2.Grind to a smooth powder. Transfer to a mixing bowl, add maida.

3.Add ragi flour and wheat flour.

4.Mix well and set aside. Add warm water to another mixing bowl.

5.Add sugar and yeast. Mix it and set aside undisturbed for 10 minutes.

6.It will be frothy in few minutes it shows that the yeast is active. Add the yeast mixture and oil.

7.Add salt. Mix well.

8.Add more water and knead well to a smooth dough. Transfer to working surface and start kneading.

9.Fold and knead as shown in the steps, knead at least for 5-7 minutes. Brush it with oil and keep it inside the mixing bowl, keep covered and set aside to rise for 1 hour. Keep in a warm place.

10.See it has almost doubled punch down to knock out the air.

11.Brush with oil, dust with flour and keep the bread pan ready. Shape the dough in the form of a log as shown below. Seal the edges and fold inwards.

12.Transfer to the bread loaf tin and let it rise for 30-45 minutes or until it rises well. Brush it with an egg.

13.Sprinkle oats. Bake in preheated oven at 200 deg C for 45 minutes or until the top turns golden. Cool down for 15 minutes then invert and remove the bread loaf.

Cool down completely then slice and serve.

Expert Tips

• Yeast - I check whether the yeast is active before mixing with flour. This helps the bread rise well and gives better texture.
• Kneading - I knead using palms for few minutes and it helps to get smooth dough. It improve texture.
• Rising - Keep the dough in warm place for better rising, the dough should almost double in size before shaping.
• Cooling - I cool down the bread before slicing it. This gives neat slices and prevents the bread from breaking.
• Slicing - I use serrated knife for cutting the bread loaf. It helps avoid breaking the loaf and gives clean slices.

Serving and Storage

Serve this as toast, sandwich or with butter and jam for simple meal. This goes well for breakfast or evening snack at home. Store in airtight container at room temperature for few days and it stays soft. You can also refrigerate and toast before serving again.

FAQS

1.Can I skip ragi flour?

Yes you can replace with wheat flour, the bread will still come out good.

2.Can I use milk?

Yes you can brush the top with milk, it gives good color after baking.

3.Why did my bread not rise?

It may be due to inactive yeast, keep the dough in warm place and try again.

4.Can I add seeds?

Yes you can add seeds on top before baking, it gives extra texture.

5.Can I make it ahead?

Yes you can bake it earlier and store it, it stays good for few days.

If you have any more questions about this Multigrain Bread Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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