Multigrain Bread

Multigrain Bread is a healthy, tasty bread made by baking a leavened dough that is blend with multiple grains. Multigrain Bread is healthy compared to the whole maida bread and ideal for making sandwich, toast, bread butter jam & chaats.

Multigrain Bread with the goodness of wheat, ragi and oats.As you all know I love trying different bread recipes and this one I tried recently and it turned pretty good.

Though the bread was on the denser side it was best for sandwich. I used this bread for bellpepper sandwich and it turned out so good.

Multigrain bread has a rustic flavour packed with whole grains goodness.Do try this and let me know how it turned out for you.

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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Multigrain Bread

Multigrain Bread is a healthy, tasty bread made by baking a leavened dough that is blend with multiple grains. Multigrain Bread is healthy compared to the whole maida bread and ideal for making sandwich, toast, bread butter jam & chaats.

Prep Time2 hours hrs

Cook Time45 minutes mins

Total Time2 hours hrs 45 minutes mins

Servings10 loaf

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups wheat flour
• 1/2 cup ragi flour
• 3/4 cup maida
• 1/4 cup broken corn
• 1/2 cup instant oats
• 2 tablespoon oil
• 1 teaspoon salt
• water as needed
• 1 no egg just to brush the top - you can replace egg with milk too

For the yeast mixture

• 1 tablespoon yeast
• 2 tablespoon sugar
• 1/2 cup warm water

Instructions

• To a mixer jar add oats and broken corn.
• Grind to a smooth powder. Transfer to a mixing bowl, add maida.
• Add ragi flour and wheat flour. Mix well and set aside.
• Add warm water to another mixing bowl. Add sugar and yeast. Mix it and set aside undisturbed for 10 mins.
• It will be frothy in few mins it shows that the yeast is active. Add the yeast mixture and oil.
• Add salt. Mix well. Add more water and knead well to a smooth dough.
• Transfer to working surface and start kneading. Fold and knead as shown in the steps, knead at least for 5-7 mins.
• 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.
• See it has almost doubled punch down to knock out the air.
• 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.
• Transfer to the bread loaf tin and let it rise for 30-45 mins. Brush it with an egg.
• Sprinkle oats. Bake in preheated oven at 200 deg C for 45 mins or until the top turns golden..
• Cool down for 15mins then invert and remove the bread loaf.
• Cool down Multigrain Bread completely, slice and serve.

Notes

• Slice only after cooling down completely.
• I used instant yeast but still checked whether it was active though that step is optional. But if you are using active dry yeast then check and then proceed.
• Adjust water quantity according to the dough consistency.
• Do not knead it too tight then your bread will become hard.
• I have used instant yeast, for dry yeast check the ingredients list for measures.
• The rising time depends totally on the yeast and your area climatic conditions. Keep it in a warm place to rise. I usually keep near the stove.
• Do not invert when the pan is still hot, let it to cool for at least 15 mins before you invert.
• I used these grains flour as I had them in hand. You can experiment with others too.
• Always use serrated knife to get neat slices.

Nutrition Facts

Multigrain Bread

Amount Per Serving (25 g)

Calories 229 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0.4mg0%

Sodium 236mg10%

Potassium 116mg3%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 3g3%

Protein 6g12%

Vitamin A 1IU0%

Vitamin C 0.001mg0%

Calcium 49mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Multigrain Bread Recipe

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 mins.
   
6. It will be frothy in few mins 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 atleast for 5-7 mins.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 mins or until it rises well.Brush it with an egg.
    
13. Sprinkle oats.Bake in preheated oven at 200 deg C for 45 mins or until the top turns golden.Cool down for 15mins then invert and remove the bread loaf.
    

Cool down completely then slice and serve.

Soft bread ready to serve!