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Homemade multi grain bread recipe

Homemade multi grain bread recipe with wheat flour,maida ,ragi flour and broken corn.
Course Breakfast, Main Course
Cuisine Indian
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 1 loaf
Author Sharmilee 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 tbsp oil
  • 1 tsp salt
  • water as needed
  • 1 no egg(just to brush the top) (you can replace egg with milk too)

For the yeast mixture

  • 1 tbsp yeast
  • 2 tbsp 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 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.
  • 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 completely then 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 atleast 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.