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Multigrain Bread

Multigrain bread has many nutritious advantages over white bread, especially if it's 100 percent whole grain. Whole grains are rich in protein, fiber and B vitamins, and provide you with complex carbohydrates that help you to feel satiated.

Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.

Here I have used whole wheat flour, ragi millet, old fashion oats and gram flour.

How to bloom dry yeast:

  • Always use good brand of yeast, once opened refrigerate the remaining yeast.

  • Always add Luke-warm to the yeast, if we add very hot, hot or very cold or normal water, yeast wont be activated.

  • Always add any sweeting agent like sugar or honey to the yeast since yeast loves, sweet.

  • After doing all this steps still if your yeast did not blood, kindly discard it, don't go for next step. If you still add flour in inactivated yeast, your dough wont rise or double the size.

Each oven temperature will differ in baking timing, kindly keep a note in which temperature you have to bake it.


Multigrain Bread

Course : Breakfast

Cuisine : Indian

Prep time :10 minutes

Process time : 3 hours 30 minutes

Total time : 3 hours 30 minutes


  • Wheat flour -3 cup

  • Ragi flour - 1/4 cup

  • Oats Powder- 1/2 cup

  • Gram flour - 1 tsp

  • Yeast - 2 tsp

  • Sugar - 1 tsp

  • Luke-warm water - 1/2 cup

  • Salt - 1 tsp

  • Oil - 1/4 cup

  • Honey 1/4 cup

  • Sesame seeds - 1 tsp


  • In a bowl add 1 tsp of dry yeast, with 1 tsp of sugar, add luke-warm water to it and mix

  • Allow the yeast to bloom for 10 minutes.

  • Then add oil and honey to the yeast mixture and mix well.

  • Once the yeast its been bloomed, add whole wheat flour, ragi flour, oats powder, gram flour, with salt and mix well.

  • Now add the flours mixture into yeast mixture and mix them well. Form a soft dough.

  • Knead the dough well by stretching for 10 minutes.

  • Allow the dough to proof for 2 hours by covering it with neat kitchen towel in warm place.

  • After 2 hours, knead the dough again and spread out in square shape, keeping your bread loaf, as reference for the size, tuck in the dough and seal the corners by pinching with your fingers.

  • Now place the rolled bread dough into the greased bread loaf. Again cover the dough and allow to proof for 1 hour. apply egg white on top and sprinkle white sesame seeds.

  • Finally pre-heat the oven for 180degree for 10mins, place the dough in the oven and bake them for 30 min.

  • Once bread is baked allow them to cool down completely, then cut the bread.

  • You can store them in an airtight container and keep outside for 1week.

Pictorial :

take all items
add yeast, brown sugar add luke-warm water
yeast bloomed
whole wheat flour
ragi flour
oats powder
gram flour
yeast mixture
mix mix
form dough
grease oil
cover and proof for 2 hrs
double the dough
add flour
put the dough
roll out
tuck in
by pinching
like this
grease the pan
into bread loaf
coat with egg white
sprinkle sesame seeds
ready to bake
bake 180 degree for 30 min
ready to serve

“All sorrows are less with bread. ”

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