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multigrain seed bread recipe
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5 from 2 votes

Multigrain seed bread

Healthy multi-grain and seed bread
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Roti,paratha,poori ,Breads
Cuisine: International Cuisine
Keyword: Bread recipe, hOMEMADE BREAD, MULTIGRAIN BREAD
Servings: 1 loaf
Author: Anjana Chaturvedi

Ingredients

  • 1/2 cup Whole Wheat Flour / Atta
  • 1 cup Refined Flour / Maida
  • 2 tbsp oatmeal
  • 2 tbsp Maize Flour / Makki Ka Atta
  • 1 tbsp Finger millet flour /Ragi /Nachni
  • 1.5 tsp Flax seed /alsi powdered
  • 2 tbsp sunflower seeds
  • 1.5 tsp sesame seeds /til
  • 2 tbsp Cooking Oil
  • 1 tbsp Yogurt / Dahi
  • 3/4 tsp Salt / Namak
  • 1/2 tbsp Active dry yeast
  • 1/2 tbsp Sugar / Chini
  • 3/4 cup Water / Paani

Instructions

  • In a bowl take 1/2 cup of lukewarm water and add sugar and yeast and mix properly.
  • Cover the bowl and keep aside for about 5 minutes or till it froth well.
  • In a separate bowl add all the dry ingredients and salt and mix well.
  • In a small bowl mix together 1/4 cup water,oil and yogurt
  • Now add the yeast mixture and the yogurt oil mix in the dry flour mixture .
  • Mix everything and knead for about 5 minutes, can add about a 1-2 tbsp of water if needed.
  • Put the dough in a big and greased bowl,cover and keep aside for about 1 hours to prove or wait till it become double in volume
  • When it rise properly then take out from the bowl and gently punch it down to release the air,no need to knead it too much at this stage.
  • Shape the dough in a log and put it in the greased and dusted loaf tin.
  • Let it rise again for about 20 min or till it become double in volume
  • Preheat the oven at 180 degree with both rods on.
  • Brush the loaf with milk and sprinkle some sesame seeds and oats over the top
  • Keep the loaf tin in the center rack of the oven and bake for about 30-35 minutes till the top become golden,it sounds hollow when done.
  • When its done remove from the the oven and unmold from the loaf tin.
  • let it cool down completely and then slice and serve.

Notes

  1. As sunflower seeds are not easily available in small centers in India so you can also use char magaz/melon seeds or pumpkin seeds.
  2. you can substitute Ragi and maize flour with gram flour/besan and soybean flour .
  3. The rising time of the dough depends on the temperature in the climate,it takes longer to prove in winters.