multigrain bread recipe | homemade multigrain bread recipe in India | eggless multigrain bread recipe
by Tarla Dalal
Added to 81 cookbooks
This recipe has been viewed 249640 times
multigrain bread recipe | homemade multigrain bread recipe | eggless multigrain bread recipe with amazing step by step photos and video.
Nothing can beat the flavour, texture and aroma of warm, freshly-baked bread. It is this irresistible appeal that motivates food lovers to bake their own bread at home. Now, here is a Multigrain Bread recipe that will beat all other breads hands-down, with its rustic flavour and homely aroma.
Made of whole wheat flour, millet flours, oats and assorted seeds, this Multigrain Bread loaf is further topped with mixed millets flour and flax seeds just before baking to deepen the aroma and flavour. This Multigrain Bread recipe does not use any plain flour.
Load slices of this Homemade Multigrain Bread with veggies to make a sumptuous healthy sandwich, or toast it with butter.
At home, we use Homemade Multigrain Bread for a healthy quick breakfast. For a quick breakfast you can top it with healthy Homemade Almond Butter or Homemade Peanut Butter.
Making Homemade Multigrain Bread or any bread is an art and you can master it with practise and patience. Trust me, when you get this fool proof Multigrain Bread recipe correct, it’s worth the effort. Try it today!
Enjoy how to make Multigrain Bread recipe with detailed step by step photos and video below.
For multigrain bread- To make multigrain bread, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
- Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
- Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers and press the dough lightly to spread it evenly.
- Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
- Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
- Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
- Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
- Servethe multigrain bread or use as required.
Multigrain Bread Video
Multigrain Bread, Homemade Multigrain Bread recipe with step by step photos
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For the Indian multigrain bread take whole ragi in a bowl. To explore in detail see what is whole nachni and check our article on benefits of ragi flour.
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Add whole bajra. Additionally, you can add dried cranberries, walnuts or any other dried-fruits of your choice after chopping.
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Also, add quick cooking rolled oats.
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Add the flax seeds. If you have then also add melon seeds, pumpkin seeds, sesame seeds, sunflower seeds to fortify the multigrain bread.
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Mix well and keep aside.
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For the yeast mixture of multigrain bread, take the yeast in a bowl. We are using instant dry yeast for this atta bread recipe. The multigrain bread recipe calls for 1 tbsp of instant dry yeast. You can also use 12gms fresh yeast instead. The procedure to make the yeast mixture remains the same as per the recipe.
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Add the castor sugar. Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the bread, retaining the moisture content and give a crumbly texture & golden crust to the multigrain bread.
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Pour ¼ cup of warm water in the bowl. Dip your finger in water to check if it’s lukewarm or not before adding. Water that's too hot can damage or kill the yeast.
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Mix well using a spoon. Cover it with a lid and keep aside for 10 minutes for the yeast to rise. The rising time will vary as per the climatic conditions.
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After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use.
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In a deep bowl take whole wheat flour. This being a healthy recipe we will be using gehun ka atta unlike refined flour which is used in most bread recipes. Take a big bowl as the dough will rise on resting and you would want to prevent it from overflowing.
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To this, add the ragi flour. If readymade flour are not available and you are milling them at home, ensure they are ground to a very fine powder to get the perfect textured bread.
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Also, add the jowar flour. Also, you can make use of buckwheat flour, quinoa flour, barley flour, amaranth flour if you like and have them handy.
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Next, add the bajra flour.
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Add powdered flax seeds. Alsi or flax seeds are rich in fibre and omega 3 fatty acids.
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Add white sesame seeds and melon seeds. To provide a nice bite to the multi seeds bread.
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Add the quick cooking rolled oats.
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Add Gluten powder (optional). Gluten acts as a miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture. Gluten powder provides elastisicty to the bread. We have also made the multigrain bread without it and the recipe came out really well.
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Add the Calcium propogate powder (optional). It is a preservative commonly used in baked goods. It works to extend the shelf life of baked goods by preventing mold and ropy bread bacteria growth. In India, Calcium propogate powder is available in shops which sell bakery ingredients and its not expensive. If you are consuming your homemade multigrain bread immediately or within a day of making it, then skip using Calcium propogate powder.
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Lastly add the salt.
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Add the prepared yeast-sugar mixture.
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Mix well to incorporate all the ingredients and disperse the seeds.
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Gradually add around 1½ cups of warm water.
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Knead into a loose sticky dough. If you have a stand mixer with a dough hook attachment, then make use of it to prepare the multigrain bread dough. Do not knead too tight or else you will get a hard, dense bread loaf.
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Grease a bread loaf tin of 200 mm. (8”) with the help of oil.
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Place the dough in greased loaf tin. If you do not have a bread loaf tin then you can prepare a free form multigrain bread. For that, line a baking tray with parchment paper. Shape the dough into a round or oval shape. Scatter ½ of the topping mixture onto the baking tray (about the size of the loaf) and place loaf on top.
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Wet your fingers with water.
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Press the dough lightly with wet fingers to spread it evenly. Water will help the seed topping to stick easily further.
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Sprinkle the prepared topping evenly over it.
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Press the topping lightly so that the seeds stick to the dough very well. Cover the tin with a muslin cloth and keep aside in a warm place for 30 minutes. Covering helps in preventing the bread from forming a dry layer on top.
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For baking the Indian multigrain bread, after 30 minutes gently remove the muslin cloth, multigrain bread recipe | homemade Indian multigrain bread recipe | eggless multigrain bread will look like this.
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Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
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Lower the temperature to 160°C (320°F) and bake it for 10 minutes. The time required will vary from oven to oven but, lowering the temperature will help to cook the bread well from inside.
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Remove and keep aside for few seconds. Once the bread loaf has cooled slightly loosen the edges of the bread with a knife.
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Gently de-mould it and place the multigrain bread loaf on a clean, dry surface or a wire rack.
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Brush the multigrain bread with oil.
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Cool the multigrain bread completely and cut it into 16 slices of each 13 mm. (½“) each using a serrated knife.
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Serve the Indian multigrain bread immediately or use as required.
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You can enjoy the Multigrain Bread to make toast for breakfast or healthy sandwiches for snacks. Also, you can enjoy them as a side dish with pasta or soups.
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You can also store this multigrain bread recipe | homemade Indian multigrain bread recipe | eggless multigrain bread | at room temperature in an air-tight container. It stays fresh for 2 days.
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If you enjoyed this multigrain bread recipe, then also check out our other homemade bread loaf recipes like:
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My multigrain bread turned out dense? This is a common question asked. The eggless homemade multigrain bread is a dense bread. The heavier the bread, the healthier it is. Your simple bread made of plain flour is very light and unhealthy.
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Q. There is not butter or oil used in the recipe. A. There are two stages to use oil. Once for greasing the tin and at the end to brush your bread will oil. So go ahead and bake this fab recipe.
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Can the multigrain bread be made without sugar as i am diabetic? No, you can but the sugar levels for diabetics in this eggless multigrain bread. Instead of 2 tablespoons sugar you can reduce it to 1 to 2 teaspoons of sugar.
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What is the shelf life of multigrain bread? Multigrain bread will stay fresh in an airtight container for 3 to 4 days at room temp and 5 days in the fridge.
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Can i make this homemeade multigrain bread in an OTG (oven toaster griller) Yes, you can make it. Follow the instructions of the OTG manual.
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Nutrient values (Abbrv) per slice
| Energy | 85 cal |
| Protein | 2.7 g |
| Carbohydrates | 17.1 g |
| Fiber | 2.8 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 173.6 mg |
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6 FAVOURABLE REVIEWS
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