Monday, February 25, 2013

Multi-grain Bread

The instant I saw this bread on Namita's blog space, I knew I had to give it a try. I am in love with healthy yeast baking and this fitted in just perfectly. Bread baking is a simple process and once you have mastered the basic recipe, you can experiment on it and get as creative as you like. This bread is power-packed with healthy ingredients. It has wholewheat, oats, ragi, flax meal, soya flour and honey... what more can you ask for? :)

I stuck to Namita's recipe (except for the replacement of milk powder with milk and the addition of a little bit of flax meal powder) and was pretty pleased with the outcome. Wholewheat bread is bound to be denser than white bread and also a tab coarser. If you like your bread to be softer and lesser coarse, add in some all purpose flour into this in the ratio 4:1 (wholewheat : all purpose flour). 

This bread tastes best when eaten on the same day, while still warm. I had a few slices left over for the next day, which I transformed into a bowl of Bread Upma, which again tasted great with the blend of the healthy flours.

Makes: 1 big loaf
Serves: 4-5
Prep Time: 20 minutes
Cooking Time:  2 hr (including time for dough to rise)

Whole wheat flour - 2 cups
Oats (powdered) - 1 cup
Ragi (finger millet) flour - 1/4 cup
Soya flour - 1/4 cup
Flax meal powder - 1 tbsp
Olive oil (or any vegetable oil) - 1/4 cup
Instant yeast - 2 & 1/2 tsp
Honey - 1/4 cup
Salt - 1 tsp
Milk - 1/4 cup
Water - 1 cup (add more if you need while kneading)


  • Proof the yeast by mixing it in a glass of warm water and a pinch of sugar. In about 10 minutes, you would notice the solution becomes frothy. 
  • In a mixing bowl, sift together all the flours, milk, salt and oil. 
  • Add honey and mix well. 
  • Toss in the frothy yeast mixture as well and knead into a dough. Add in a little more water, if the dough feels hard.
  • Knead the dough for 8 to 10 minutes until the dough become soft. It should not be sticky. 
  • Transfer the dough to a greased bowl. Cover the bowl and allow the dough it rise for an hour or till it becomes double its size. 
  • After the size doubles, punch down the dough and knead again for 2 to 3 minutes.
  • Shape the dough into a loaf and transfer to a greased loaf tin. You could also make multiple smaller loaves instead of a single big loaf.
  • Allow the dough to rise again for about half an hour or so.
  • Bake in a pre-heated oven at 170 degrees C for 30 minutes. The top should turn golden and the loaf would sound hollow when tapped. 
  • Remove the loaf tin from the oven. 
  • Remove the loaf from the loaf tin after 5 minutes.
  • Cool it on a wire rack and slice once cooled completely.


  1. look absolutely tempting !! Gorgeous

  2. Thats one healthy bake... Would love a few slices

  3. wooo looks so tempting :)

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  4. Thanks Nandita for mentioning my Blog. Your multi grain loaf looks perfect. It will taste yum with your crunchy peanut butter.

  5. Am so loving this healthy bread, will try it soon

  6. That sounds easy and healthy. Will surely try it.
    I have tried making bread before but the last time I made Lavache, something went wrong with the yest. It didn't turn out that good.
    Will try ur recipe and will let u know how it came out... :)