Multigrain bread
Multigrain bread, from above
VegIndia and worldwide

Multigrain bread

Atta, oats, jowar and a fistful of seeds in one hearty, nutty loaf. Every slice has some crunch.

200 minTime
6 gProtein each
mildSpice
Many grains2 chapters · 1 min read

Make it your way

Grandma's wayAtta and maida loaf with jowar, oats and seeds.
The original
197kcalsame
6 gproteinsame
4 gfibresame
200minutessame

Multigrain bread.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta
Maida (all-purpose flour, plain flour)1¼ cups
Jowar flour (sorghum flour)⅓ cup
Rolled oats (porridge oats)½ cup, plus extra to top
Flax seeds (linseed)2 tbsp
Sesame seeds1½ tbsp
Melon seeds (melon seeds, peeled)1½ tbsp
Instant dry yeast2 tsp
Salt1½ tsp
Honey1 tbsp
Cooking oil (vegetable oil)2 tbsp
Water1⅓ cups, warm

Method

4 steps
  1. 1Soak oats and seeds in 100 ml of the water for 15 minutes.
  2. 2Mix flours, yeast and salt, add honey, oil, the soaked mix and remaining water. Knead 10 minutes.
  3. 3Rise 1 hour 15 minutes. Shape, place in a loaf tin, brush with water and top with oats.
  4. 4Rise 45 minutes, then bake at 190 C for 35 to 40 minutes. Cool fully.
Serve it like this

Slice and toast, then top with avocado, egg or paneer bhurji. Lovely with soup.

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Make it a meal

What goes with Multigrain bread: a bread or rice, a side, something to drink and something sweet.

With a main Paneer bhurji15 min
With a main Rajma chawal65 min
On the side Indian style tomato soup40 min
On the side Avial35 min
To drink South Indian filter coffee20 min
Something sweet Orange cake60 min
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