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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
Servings: 1 loaf
Author: Anjana Chaturvedi


  • 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


  • 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.


  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.