Multigrain Bread
Bake a wonderfully soft and wholesome loaf of multigrain bread at home. This recipe uses a blend of whole wheat, ragi, and jowar flours, giving it a delightful nutty flavor and a tender crumb. Perfect for sandwiches or toasted with butter.
For 12 servings
Activate the Yeast
- In a small bowl, combine the warm water, jaggery powder, and active dry yeast.
- Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the atta, ragi flour, jowar flour, oats flour, and salt.
- Stir in 1/4 cup of the mixed seeds.
Form the Dough
- Pour the activated yeast mixture and the vegetable oil into the dry ingredients.
- Mix with a spatula or your hands until a shaggy dough forms.
Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Knead for 8-10 minutes until it becomes smooth, soft, and elastic. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water at a time.
First Rise
- Place the kneaded dough in a lightly oiled bowl, turning it once to coat the top.
- Cover the bowl with a damp cloth or plastic wrap.
- Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Shape the Loaf and Second Rise
- Gently punch down the risen dough to release the air.
- On a lightly floured surface, shape the dough into a log approximately 9 inches long.
- Place the log seam-side down in a greased 9x5 inch loaf pan.
- Cover loosely with a cloth and let it rise again for 30-45 minutes, until it has risen about 1 inch above the pan rim.
Preheat Oven and Prepare for Baking
- About 20 minutes into the second rise, preheat your oven to 190°C (375°F).
- Once risen, gently brush the top of the loaf with milk and sprinkle with the remaining mixed seeds.
Bake the Bread
- Place the loaf pan in the preheated oven and bake for 30-35 minutes.
- The bread is done when the top is golden brown and it sounds hollow when tapped on the bottom. An instant-read thermometer should register 88-93°C (190-200°F).
Cool and Slice
- Remove the bread from the pan immediately and let it cool completely on a wire rack.
- Wait at least 1-2 hours before slicing to ensure the crumb sets properly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water is warm (like a baby's bath), not hot. Hot water can kill the yeast, preventing the bread from rising.
- 2Kneading is crucial for developing gluten, which gives the bread its structure. Don't skimp on the kneading time.
- 3The rising time can vary based on your kitchen's temperature. Focus on the dough doubling in size rather than strictly following the clock.
- 4For a softer crust, brush the top of the hot loaf with melted butter as soon as it comes out of the oven.
- 5Store the bread in a bread bag or airtight container at room temperature for up to 3 days. It also freezes well for up to 3 months.
Adapt it for your goals.
Sweet Version
Add 1/4 cup of raisins or chopped dates to the dough for a touch of sweetness.
Herb BreadHerb Bread
Incorporate 1 tablespoon of dried herbs like rosemary or oregano into the dry ingredients for a savory twist.
Nutty AdditionNutty Addition
Mix in 1/4 cup of chopped walnuts or almonds for extra crunch and healthy fats.
Flour SwapFlour Swap
You can experiment by swapping jowar or ragi flour with bajra (pearl millet) flour for a different flavor profile.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of whole wheat, ragi, jowar, and oats provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Nutrients
Millets like ragi and jowar are naturally rich in essential minerals like calcium, iron, and magnesium, contributing to bone health and overall vitality.
Provides Sustained Energy
The complex carbohydrates from the whole grains are digested slowly, providing a steady release of energy that keeps you full and energized for longer, preventing energy crashes.
Heart-Healthy
With its high fiber content and healthy fats from the mixed seeds, this bread can help manage cholesterol levels and support cardiovascular health.
Frequently asked questions
Yes, this multigrain bread is very healthy. It's made with whole grains like atta, ragi, and jowar, which are rich in fiber, vitamins, and minerals. The added seeds provide healthy fats and protein, making it a nutritious choice compared to white bread.