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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.
Prep Time2 hours
Cook Time45 minutes
Total Time2 hours 45 minutes
Servings4
AuthorSharmilee J

Ingredients

  • 2 cups wheat flour
  • ½ cup ragi flour
  • ¾ cup maida
  • ¼ cup broken corn
  • ½ 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
  • ½ 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 minutes.
  • 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 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.
  • 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 minutes. Brush it with an egg.
  • Sprinkle oats. Bake in preheated oven at 200 deg C for 45 minutes 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

  • 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.
Nutrition Facts
Multigrain Bread Recipe
Amount Per Serving (25 g)
Calories 573 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 589mg26%
Potassium 289mg8%
Carbohydrates 107g36%
Fiber 4g17%
Sugar 7g8%
Protein 14g28%
Vitamin A 2IU0%
Vitamin C 0.003mg0%
Calcium 122mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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