Multigrain Bread Recipe- Sharmis Passion

Multigrain bread is a healthy homemade bread made using wheat flour, ragi flour, oats and cracked corn along with sugar and yeast. It is cooked until golden and has a soft texture on the inside and a light crispy crust on the outside. The different grains give the bread a good texture and mild flavor and can be used for dishes such as toast, sandwiches or served with butter and jam.

This bread is a good option for breakfast or snack time and keeps you satiated for a long time. The combination of grains makes it more nutritious and adds fiber to the recipe compared to regular white bread. It tastes good when toasted and can be enjoyed in many ways and is also easy to make at home with simple ingredients.

About Multigrain Bread

Multigrain bread is a simple homemade bread made using different grains and flours with sugar and yeast. It is baked until it becomes soft and golden in color. The combination of wheat flour, ragi flour, oats and corn gives good texture and taste to the roti. It is commonly used for toast, sandwiches.

The texture of this bread is soft on the inside and has a light crispy crust on the outside. The grains add a mild nutty flavor and make the bread more palatable to eat. It tastes best when toasted and served hot with butter or jam. After cooling completely, the pav is cut properly. The smell while cooking is really good and fills the entire kitchen.

You can try variations on this bread recipe, you can add seeds on top before baking or use other grain flours depending on your preference. Apart from this you can also adjust the flour composition based on the flour you have at home. This recipe is easy to modify and experiment with.

I usually make this roti when I want homemade bread for a few days at home. This works well for toast in the morning and sandwiches during the day.

Multigrain Bread Ingredients

• wheat flour – Wheat flour is used for the structure and soft texture of this roti and it helps in maintaining the shape well.
• ragi flour – Use ragi flour for taste and healthy option, you can replace it with any other millet flour if required.
• Maida – I added a little flour to make the roti more soft and light. It also helps the roti to rise well and gives a better texture.
• broken corn – Cracked corn is used for texture and grain flavor. This gives the bread a little flavor and a nice grainy feel.
• instant oats – I’ve used oats for texture and to add more grain to the bread. It mixes well with other flours and gives good body.
• Oil – Use oil to keep the bread soft and moist after baking, and you can also use any cooking oil you use at home.
• Egg -I have used egg to brush the top before baking. It gives a nice golden color and you can also use milk instead.
• yeast – Yeast is used to make the dough rise and soften properly and the bread is made puffy.
• Sugar – Sugar is added to activate the yeast mixture and also add a little sweetness and help the yeast work better.

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How to make multigrain bread step by step

1. Add oats and broken corn in a mixer jar.

2. Grind and make a soft powder. Put in a mixing bowl, add flour.

3.Add ragi flour and wheat flour.

4.Mix well and keep aside. Add hot water to another mixing bowl.

5.Add sugar and yeast. Mix it and keep aside for 10 minutes.

6. Within a few minutes it will become foamy, this shows that the yeast is active. Add yeast mixture and oil.

7. Add salt. mix well.

8. Add more water and knead well into a soft dough. Transfer to work surface and begin kneading.

9. Fold and knead as shown in the steps, knead for at least 5-7 minutes. Brush it with oil and place inside a mixing bowl, cover and keep aside to rise for 1 hour. Keep in a warm place.

10.Look, the punch down has almost doubled to eliminate air.

11. Brush with oil, dust with flour and have the bread pan ready. Shape the dough into a log as shown below. Seal the edges and fold inward.

12. Pour into the bread loaf tin and let it rise for 30-45 minutes or until well risen. Brush it with egg.

13. Sprinkle oats. Bake in a preheated oven at 200 degrees Celsius for 45 minutes or until the top is golden. Let cool for 15 minutes, then turn the bread loaf and take it out.

Once completely cooled, slice and serve.

Expert Tips

• yeast – Before adding it to the flour I check whether the yeast is active or not. This helps the bread to rise properly and give a better texture.
• kneading – I knead using palms for a few minutes and it helps to make a smooth dough. It improves the texture.
• is increasing – Keep the dough in a warm place to rise properly, the dough should approximately double in size before shaping.
• coolant – I cool the bread before I cut it. This gives clean slices and prevents the bread from falling apart.
• Slicing – I use a serrated knife to cut bread loaf. This helps prevent the bread from breaking and gives clean pieces.

serving and storage

Serve it on toast, as a sandwich, or with butter and jam for a simple meal. It is good for breakfast or evening snack at home. Store in an airtight container at room temperature for a few days and it remains soft. You can also refrigerate and toast before serving again.

general questions and answers

1.Can I skip ragi flour?

Yes, you can use wheat flour instead, the roti will still be good.

2.Can I use milk?

Yes, you can apply milk on top, it gives a nice color after baking.

3. Why didn’t my bread rise?

This may be due to inactive yeast, keep the dough in a warm place and try again.

4.Can I plant seeds?

Yes, you can add seeds to the top before baking, it adds extra texture.

5.Can I pass it on?

Yes, you can bake it ahead of time and it remains good for a few days.

If you have any further questions about this Multigrain Bread Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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