Multigrain Bread

Because it’s important to be healthy.


I made this bread using ‘Aashirvaad Multigrain Flour’, this is a combination of wheat, soya, bengal gram-split, oat, maize & psyllium husk. I also added a wishful amount of flax seeds. You can make this bread with 100% wheat or whole wheat bread and mix whole multigrain seeds. In any case, the bread is going to be quite dense because the flour is made from unrefined grains and mostly contains husk and bran. This is what I made:

  1. 3 cups of multigrain flour
  2. 1 tbsp flax seeds
  3. 2 tsp yeast
  4. 1 1/2 tsp honey
  5. 1 1/2 tsp oil
  6. 1 tsp sugar
  7.  1 tsp or less salt


In a large bowl, mix the flour, flax seeds and salt.



Depending on what kind of yeast you are using, activate the yeast. The directions to activate the yeast I used was to dissolve it in luke warm water. To this, I added a honey, oil and sugar – You can slowly incorporate these in the flour as you are kneading to make the dough. But I choose to mix the wet ingredients first.


Add this slowly to the flour and knead it.


Grease the bowl and the dough and cover it with a plastic wrap or a muslin cloth and set aside in a warm area for the yeast to do its magic. In about 3-4 hours it should have doubled in size.


Now dust your workstation, and lightly knead it for about half a minute giving it the shape of the loaf pan you would like bake the bread in. Place the dough in the greased loaf pan and again set aside for the second rise for about 2 hours.

IMG_3479 IMG_3480


And with the second rise, you will this


Now at 177C, bake the bread for about 14 mins to an hour. Let the bread cool down before you cut it into slices.



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