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.

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

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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.
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2. Grind to a smooth powder.Transfer to a mixing bowl, add maida.
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3. Add ragi flour and wheat flour.
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4. Mix well and set aside.Add warm water to another mixing bowl.
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5. Add sugar and yeast.Mix it and set aside undisturbed for 10 mins.
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6. It will be frothy in few mins it shows that the yeast is active.Add the yeast mixture and oil.
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7. Add salt.Mix well.
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8. Add more water and knead well to a smooth dough.Transfer to working surface and start kneading.
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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.
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10. See it has almost doubled punch down to knock out the air.
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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.
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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.
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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.
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Cool down completely then slice and serve.

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Soft bread ready to serve!

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