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    Home

    Homemade Multigrain Bread

    July 1, 2013 By Aarthi 48 Comments

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    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.

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    I love experimenting with breads, so far i have made a pure whole wheat bread and white bread. I always wanted to make a multi grain bread, so i experimented couple weeks back and it was really good.

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    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. I hope you will love this one and let me know what you think.

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    Preparation Time : 20 Mins
    Resting Time : 2.5 to 3 Hours
    Baking Time : 50 mins
    Makes One 9 x12 inch Loaf

    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

    Method:

    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.

    Pictorial:

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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

    « Saffron Shrikhand / Sweet Saffron Yoghurt / Shrikand
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Babitha costa

      at

      Well made and explained nicely,great effort

      Reply
    2. ramya

      at

      Can you please tell me, what brand yeast you use?

      Reply
    3. Stefania coolchicstyle

      at

      Molto bello questo pane , ciao Stefania

      Reply
    4. Sona - quick picks/pick quicks

      at

      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 !

      Reply
    5. martinealison

      at

      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

      Reply
    6. Chella KS Nathan

      at

      your bread looks extremely professional 🙂 kudos to ure efforts:)

      Reply
    7. shubha

      at

      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.

      Reply
    8. Priya Suresh

      at

      Nutritious and very healthy loaf,beautifully made.

      Reply
    9. Aarthi

      at

      @shubhaThank you, my due is in the end of august

      Reply
    10. Aarthi

      at

      @ramyaI buy my super market branded yeast.

      Reply
    11. Hari Chandana

      at

      looks super soft and perfect.. awesome !!

      Reply
    12. give me strength to fight

      at

      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?

      Reply
    13. Aarthi

      at

      @give me strength to fight Yes u can, use 1 tsp of yeast and give a little long time to rise. The baking time will be like 30 to 35 mins

      If you wish you make it into small buns and bake it. The baking time will be 15 to 20 mins

      Reply
    14. Radha

      at

      Hi Aarthi, If I need to use old fashioned oats instead of instant, how do I go about it?

      Reply
    15. Aarthi

      at

      @Radha Powder the old fashioned oats and use it.

      Reply
    16. Anonymous

      at

      Wht is ragi flour?

      Reply
    17. Aarthi

      at

      @AnonymousRagi flour is finger millet flour

      Reply
    18. Priyanka Sharma

      at

      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.

      Reply
    19. Aarthi

      at

      @Priyanka SharmaAll purpose flour is Maida

      Reply
    20. Anonymous

      at

      Can i do this in a convection oven? If so, can i follow the same procedure. Thanks

      Reply
    21. Aarthi

      at

      @Anonymousyes u can do, follw the same procedure

      Reply
    22. green

      at

      Wat is the temp? U didn't mention it

      Reply
    23. Aarthi

      at

      @greenit has to baked in 200 degree C.

      Reply
    24. Anonymous

      at

      how r we supposed to store it? Last time when i baked a bread next day it became hard ..

      Reply
    25. Anonymous

      at

      Thanks for the wonderful recipe 🙂 Will I be able to bake using convection microwave? Please let me know.

      Reply
    26. Anonymous

      at

      Hi Arti, can u pls teach me multigrain bread with out yeast, my hubby is not allowed yeast intake. Thanks dear

      Reply
    27. Aarthi

      at

      @Anonymousyes u can bake this in convection oven

      Reply
    28. Aarthi

      at

      @Anonymousstore in a air tight container at romm temp

      Reply
    29. namratha jeyachandran

      at

      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?

      Reply
    30. Aarthi

      at

      @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

      Reply
    31. namratha jeyachandran

      at

      @Aarthi

      hello,thank you.yes,i think i dint knead it enough after the irst rise.Thanks.. 🙂

      Reply
    32. Aarthi

      at

      @namratha jeyachandran then not sure though..

      Reply
    33. Divya

      at

      Hi @aarthi! can you please let me know what is the exact size of the cup that you use? is it 250 ml?

      Reply
    34. Divya

      at

      Hi, what is the cup measurement that you use? 250 ml?

      Reply
      • Aarthi

        at

        My 1 cup measures 240 ml.

        Reply
    35. Anuradha Ingle

      at

      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 !!!

      Reply
    36. The Infinite

      at

      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

      Reply
      • Aarthi

        at

        use 2 tsp. same rising time.

        Reply
    37. Richa

      at

      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.

      Reply
      • Aarthi

        at

        u can bake in that loaf pan too. but it will give u just a smaller loaf

        Reply
    38. Viji

      at

      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?

      Reply
      • Aarthi

        at

        yes u can. powder it before use

        Reply
    39. Jas

      at

      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

      Reply
      • Aarthi

        at

        Check this link for all my whole wheat bread collections
        http://www.yummytummyrecipeindex.com/2010/11/bread-buns.html

        Reply
    40. pinkstea

      at

      thank you so much for sharing this

      Reply
    41. Sunami

      at

      Hi Aarthi. Can I replace the quick cooking oats with oats atta in the same proportion?

      Reply
    42. Isha

      at

      Please give the exact quantity of water to be used for kneading

      Reply
      • Aarthi

        at

        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.

        Reply

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