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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
Cook Time45 minutes
Total Time2 hours 45 minutes
Servings10 loaf
AuthorSharmilee J

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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