Healthy Multigrain Bread Recipe

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Prep Time 20 Minutes

Cooking Time 35 Minutes

Servings 2-3

Rating

Multigrain Bread is made with ingredients found in most kitchens. This excellent low-calorie breakfast is healthy and provides iron, protein, fiber and vitamin B3 to your meal. Try this Healthy Multigrain Bread Recipe.

Ingredients

2 cupswhole wheat flour (gehun ka atta)
1/4 cupragi (nachni / red millet) flour
1/4 cupjowar (white millet) flour
1/4 cupbajra (black millet) flour
1 tbsppowdered flax seeds
1 tspwhite sesame seeds (til)
1 tspmelon seeds (charmagaz)
1 tspquick cooking quick cooking rolled oats
1 tspsalt
1 tbspinstant dry yeast
1 tbspsugar

To Be Mixed Into A Topping

1/2 tspwhole ragi (nachni / red millet) flour
1/2 tspwhole bajra (black millet) flour
1 tspquick cooking quick cooking rolled oats
1/2 tspflax seeds

Directions

In a bowl add ragi flour, bajra, oats, and flax seeds and mix well and keep it aside.
In a bowl add yeast, sugar, and ¼ cup of warm water mix it well and cover it with a lid and keep it aside for 10 minutes.
In a bowl add wheat flour, ragi, jowar flour, bajra, flax seed powder, sesame seed, melon seeds, oats, and salt.
Mix it 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”) and 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 it aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes and lower the temperature to 160°c (320°f) and bake it for 10 minutes and keep it aside to cool slightly.
Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
Serve or use as required.

Nutrient values per serving