Multigrain Bread Recipe with step by step pictures. Healthy and hearty bread made with multigrain, seeds and grains.
Multigrain Bread Recipe
I love making breads at home. I think those homemade breads taste way better than the store bought ones. And also you can keep track of the ingredients that goes into that. The advantage of homemade bread is, it is so cheap to make at home. With the money you buy a packet of bread at shop, you can make a bunch of loafs at home.
I love experimenting with breads, so far i have made a pure whole wheat bread and white bread. Always wanted to make a multi grain bread, so i experimented couple weeks back and it was really good.
I added oats, ragi flour and wheat flour in this. I will surely make a more healthy version by adding lots of grains in the bread soon. Hope you will love this one and let me know what you think.
Ingredients for Multigrain Bread Recipe
- All Purpose Flour - ¾ cup / 90 grams
- Whole Wheat Flour - 2 cups / 250 grams + more for kneading
- Ragi Flour - ¾ cup / 90 grams
- Instant Oats - 1 cup / 90 grams
- Yeast - 1 tblspn
- Baking Soda - 1 ½ tsp
- Sugar - 3 tblspn
- Salt - 2 tsp
- Olive Oil - 3 tblspn
- Warm Water as needed
- Sesame Seeds to sprinkle over the top
How to Make Multigrain bread at Home
- Preheat Oven to 200 Degree C.
- Take yeast, sugar in a bowl and pour over ¼ cup of warm water in it. Leave it for 5 mins to activate the yeast.
- Meanwhile take instant oats in a bowl and pour in warm water over it. Leave it to soak for 10 mins so that the oats dissolve in the water.
- Now add in baking soda, yeast water and mix well.
- Add in wheat flour, flour, ragi flour and mix well.
- Add in salt to this and knead to a sticky dough. Drizzle in the oil and knead again.
- Now transfer this whole mixture to a well oiled bowl and leave it to rise for an hour to hour and a half covered.
- Now punch the air out and add some more wheat flour and knead it again for 5 more mins.
- Form this dough to a loaf, and place it in a well oiled loaf tin.
- Cover it up and let it rise for a hour.
- Once it is risen, brush the top with oil and sprinkle some sesame seeds over the top.
- Bake in a preheated oven for 45 to 50 mins.
- Remove it from oven and let it cool down for a while.
- Now remove from the pan and leave to cool completely.
- Slice and serve.
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Table of Contents
📖 Recipe Card
Multigrain Bread Recipe (Homemade
Ingredients
- All Purpose Flour - ¾ cup / 90 grams
- Whole Wheat Flour - 2 cups / 250 grams + more for kneading
- Ragi Flour - ¾ cup / 90 grams
- Instant Oats - 1 cup / 90 grams
- Yeast - 1 tblspn
- Baking Soda - 1 ½ tsp
- Sugar - 3 tblspn
- Salt - 2 tsp
- Olive Oil - 3 tblspn
- Warm Water as needed
- Sesame Seeds to sprinkle over the top
Instructions
- Preheat Oven to 200 Degree C.
- Take yeast, sugar in a bowl and pour over ¼ cup of warm water in it. Leave it for 5 mins to activate the yeast.
- Meanwhile take instant oats in a bowl and pour in warm water over it. Leave it to soak for 10 mins so that the oats dissolve in the water.
- Now add in baking soda, yeast water and mix well.
- Add in wheat flour, flour, ragi flour and mix well.
- Add in salt to this and knead to a sticky dough. Drizzle in the oil and knead again.
- Now transfer this whole mixture to a well oiled bowl and leave it to rise for an hour to hour and a half covered.
- Now punch the air out and add some more wheat flour and knead it again for 5 more mins.
- Form this dough to a loaf, and place it in a well oiled loaf tin.
- Cover it up and let it rise for a hour.
- Once it is risen, brush the top with oil and sprinkle some sesame seeds over the top.
- Bake in a preheated oven for 45 to 50 mins.
- Remove it from oven and let it cool down for a while.
- Now remove from the pan and leave to cool completely.
- Slice and serve.
Multigrain Bread Recipe Step by Step Pictures
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| Take all your ingredients |
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| All different flours you need |
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| Take yeast in a bowl |
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| Add sugar to it |
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| Add some warm water and mix well |
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| Let it foam up |
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| Take instant oats in a bowl |
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| Cover with warm water |
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| Once it is soaked, mix well so some of the oats will dissolve |
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| Add in baking soda |
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| yeast water |
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| Mix well |
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| Add in all type of flours |
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| Sprinkle in some salt |
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| Form into a sticky dough |
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| Drizzle in some oil |
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| Knead to a dough |
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| Transfer this to a well oiled bowl |
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| Leave it to rise |
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| Now punch out the air |
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| Add extra flour and knead again |
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| Shape this into a loaf |
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| Oil a loaf pan |
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| Place the dough into this |
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| Leave it to rise |
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| Brush the top with oil and sprinkle some sesame over it |
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| All baked |
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| Enjoy |
Babitha costa
Well made and explained nicely,great effort
ramya
Can you please tell me, what brand yeast you use?
Stefania coolchicstyle
Molto bello questo pane , ciao Stefania
Sona - quick picks/pick quicks
Wow!! you are the perfect cooking teacher one can ever have..so well explaned.. one can neever go wrong. perfect bread Aarthi and so healthy too !
martinealison
Bonjour,
Un pain qui est très appétissant...
Je vais essayer de le faire.
Ce week-end j'ai fait du pain dans mon four à pain extérieur... Mais je vais vraiment tester votre recette qui est fabuleusement bien expliquée.
Merci.
Gros bisous
Chella KS Nathan
your bread looks extremely professional 🙂 kudos to ure efforts:)
shubha
I just love the way you post your recipes.Step by step.And by the way when are you due because then you will be a Yummy Mummy.Take care.God Bless.
Priya Suresh
Nutritious and very healthy loaf,beautifully made.
Aarthi
@shubhaThank you, my due is in the end of august
Aarthi
@ramyaI buy my super market branded yeast.
Hari Chandana
looks super soft and perfect.. awesome !!
give me strength to fight
Nice recipe. I'm the only taker for bread.
Can I reduce the quantity to half. That is
All purpose to 1/2 cup
Whole wheat 1 cup
Ragi 1/2 cup
Oats 1/2 cup
How much yeast will it require and also how long should I need to bake?
Radha
Hi Aarthi, If I need to use old fashioned oats instead of instant, how do I go about it?
Aarthi
@Radha Powder the old fashioned oats and use it.
Anonymous
Wht is ragi flour?
Aarthi
@AnonymousRagi flour is finger millet flour
Priyanka Sharma
Dear Aarthi
Thank you so much for sharing wonderful recipes with us.
Pls. tell me if all purpose flour is same as Maida and can we skip it altogether in this recipe?
Many thanks in advance.
Aarthi
@Priyanka SharmaAll purpose flour is Maida
Anonymous
Can i do this in a convection oven? If so, can i follow the same procedure. Thanks
Aarthi
@Anonymousyes u can do, follw the same procedure
green
Wat is the temp? U didn't mention it
Aarthi
@greenit has to baked in 200 degree C.
Anonymous
how r we supposed to store it? Last time when i baked a bread next day it became hard ..
Anonymous
Thanks for the wonderful recipe 🙂 Will I be able to bake using convection microwave? Please let me know.
Anonymous
Hi Arti, can u pls teach me multigrain bread with out yeast, my hubby is not allowed yeast intake. Thanks dear
Aarthi
@Anonymousyes u can bake this in convection oven
Aarthi
@Anonymousstore in a air tight container at romm temp
namratha jeyachandran
hello,
Thnk you so much or the recipie.it turned out good.But one small thing,it was a bit crumbly..can you tell me what i would have done wrong?Thanks.And how many days does it stay good?
Aarthi
@namratha jeyachandranleave it for a day or let it cool for few hours before slicing. you have to knead the dough well till smooth, else it will be crumbly
namratha jeyachandran
@Aarthi
hello,thank you.yes,i think i dint knead it enough after the irst rise.Thanks.. 🙂
Aarthi
@namratha jeyachandran then not sure though..
Divya
Hi @aarthi! can you please let me know what is the exact size of the cup that you use? is it 250 ml?
Divya
Hi, what is the cup measurement that you use? 250 ml?
Aarthi
My 1 cup measures 240 ml.
Anuradha Ingle
Hi Aarthi,
I have Bajaj OTG 2900. Will the temp still be 200 C.
I'm new to baking and burnt a cake a few days back at 180C.
I loved your detailed blog.
Thank you !!!
The Infinite
Hi Aarthi, I am going to use instant yeast (instead of dry active yeast in your recipe). What is the quantity of instant yeast required for this recipe? Is there any change in rising time also? Thanks
Aarthi
use 2 tsp. same rising time.
Richa
Hi Aarthi.....your loaf looks perfect and yummy too.Can you please tell me for half the quantity what size loaf pan is good. Because i dont have a 9 * 12 ....i have a 81/2 by 3/12 inch loaf tin.
Aarthi
u can bake in that loaf pan too. but it will give u just a smaller loaf
Viji
Can I use rolled oats instead of instant oats? If yes, what's the quantity and also how should I use it?
Should I powder rolled oats?
Aarthi
yes u can. powder it before use
Jas
Hello Aarthi,
I love your recipes and love the step by step instructions.
For this recipe I used whole wheat flour in place of 'All purpose flour - 3/4 cup' as I wanted to avoid the maida. However the taste didn't come out too well for my bread. Also initially it didn't rise to the level as you have shown (maybe because we have winters here) so I left it over night.
Can you guide please how I can get proper taste with using whole wheat flour only.
Thank you so much.
Jas
Aarthi
Check this link for all my whole wheat bread collections
http://www.yummytummyrecipeindex.com/2010/11/bread-buns.html
pinkstea
thank you so much for sharing this
Sunami
Hi Aarthi. Can I replace the quick cooking oats with oats atta in the same proportion?
Isha
Please give the exact quantity of water to be used for kneading
Aarthi
You will be needing around 1.5 cups of water. add more if the flour is dry. Since each brand flour is different it will absorb water on different level.