Multigrain Bread, Homemade Multigrain Bread

Multigrain Bread, Homemade Multigrain Bread

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multigrain bread recipe | homemade multigrain bread recipe | eggless multigrain bread recipe with amazing step by step photos and video.

Nothing can beat the flavour, texture and aroma of warm, freshly-baked bread. It is this irresistible appeal that motivates food lovers to bake their own bread at home. Now, here is a Multigrain Bread recipe that will beat all other breads hands-down, with its rustic flavour and homely aroma.

Made of whole wheat flour, millet flours, oats and assorted seeds, this Multigrain Bread loaf is further topped with mixed millets flour and flax seeds just before baking to deepen the aroma and flavour. This Multigrain Bread recipe does not use any plain flour.

Load slices of this Homemade Multigrain Bread with veggies to make a sumptuous healthy sandwich, or toast it with butter.

At home, we use Homemade Multigrain Bread for a healthy quick breakfast. For a quick breakfast you can top it with healthy Homemade Almond Butter or Homemade Peanut Butter.

Making Homemade Multigrain Bread or any bread is an art and you can master it with practise and patience. Trust me, when you get this fool proof Multigrain Bread recipe correct, it’s worth the effort. Try it today!

Enjoy how to make Multigrain Bread recipe with detailed step by step photos and video below.

Multigrain Bread, Homemade Multigrain Bread recipe - How to make Multigrain Bread, Homemade Multigrain Bread

Preparation Time:    Baking Time:  35 minutes   Baking Temperature:  210°C (420°F)   Cooking Time:    Total Time:     Makes 1 bread loaf
Show me for bread loaf

For multigrain bread

    For multigrain bread
  1. To make multigrain bread, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
  2. Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
  3. Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers and press the dough lightly to spread it evenly.
  4. Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
  5. Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
  6. Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
  7. Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
  8. Servethe multigrain bread or use as required.
Nutrient values (Abbrv) per slice
Energy85 cal
Protein2.7 g
Carbohydrates17.1 g
Fiber2.8 g
Fat0.9 g
Cholesterol0 mg
Sodium173.6 mg
Multigrain Bread Video
Multigrain Bread, Homemade Multigrain Bread recipe with step by step photos

For the topping of multigrain bread

  1. For the multigrain bread take whole ragi in a bowl. To explore in detail see what is   whole nachni  and check our article on benefits of ragi flour.
  2. Add whole bajra. Additionally, you can add dried cranberries, walnuts or any other dried-fruits of your choice after chopping.
  3. Also, add quick cooking rolled oats.
  4. Add the flax seeds. If you have then also add melon seeds, pumpkin seeds, sesame seeds, sunflower seeds to fortify the multigrain bread.
  5. Mix well and keep aside.

For the yeast mixture

  1. For the yeast mixture of multigrain bread, take the yeast in a bowl. We are using instant dry yeast for this atta bread recipe. The multigrain bread recipe calls for 1 tbsp of instant dry yeast. You can also use 12gms fresh yeast instead. The procedure to make the yeast mixture remains the same as per the recipe.
  2. Add the castor sugar. Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the bread, retaining the moisture content and give a crumbly texture & golden crust to the multigrain bread.
  3. Pour ¼ cup of warm water in the bowl. Dip your finger in water to check if it’s lukewarm or not before adding. Water that's too hot can damage or kill the yeast.
  4. Mix well using a spoon. Cover it with a lid and keep aside for 10 minutes for the yeast to rise. The rising time will vary as per the climatic conditions.
  5. After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use.

For preparing the dough for multigrain bread

  1. In a deep bowl take whole wheat flour. This being a healthy recipe we will be using gehun ka atta unlike refined flour which is used in most bread recipes. Take a big bowl as the dough will rise on resting and you would want to prevent it from overflowing.
  2. To this, add the ragi flour. If readymade flour are not available and you are milling them at home, ensure they are ground to a very fine powder to get the perfect textured bread.
  3. Also, add the jowar flour. Also, you can make use of buckwheat flour, quinoa flour, barley flour, amaranth flour if you like and have them handy.
  4. Next, add the bajra flour.
  5. Add powdered flax seeds. Alsi or flax seeds are rich in fibre and omega 3 fatty acids.
  6. Add white sesame seeds and melon seeds. To provide a nice bite to the multi seeds bread.
  7. Add the quick cooking rolled oats.
  8. Add Gluten powder. Gluten acts as a  miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.
  9. Add the Calcium propogate powder. It is a preservative commonly used in baked goods. It works to extend the shelf life of baked goods by preventing mold and ropy bread bacteria growth. In India, Calcium propogate powder is available in shops which sell bakery ingredients and its not expensive. If you are consuming your homemade multigrain bread immediately or within a day of making it, then skip using Calcium propogate powder.
  10. Lastly add the salt.
  11. Add the prepared yeast-sugar mixture.
  12. Mix well to incorporate all the ingredients and disperse the seeds.
  13. Gradually add around 1½ cups of warm water.
  14. Knead into a loose sticky dough. If you have a stand mixer with a dough hook attachment, then make use of it to prepare the multigrain bread dough. Do not knead too tight or else you will get a hard, dense bread loaf.
  15. Grease a bread loaf tin of 200 mm. (8”) with the help of oil.
  16. Place the dough in greased loaf tin. If you do not have a bread loaf tin then you can prepare a free form multigrain bread. For that, line a baking tray with parchment paper. Shape the dough into a round or oval shape. Scatter ½ of the topping mixture onto the baking tray (about the size of the loaf) and place loaf on top.
  17. Wet your fingers with water.
  18. Press the dough lightly with wet fingers to spread it evenly. Water will help the seed topping to stick easily further.
  19. Sprinkle the prepared topping evenly over it.
  20. Press the topping lightly so that the seeds stick to the dough very well. Cover the tin with a muslin cloth and keep aside in a warm place for 30 minutes. Covering helps in preventing the bread from forming a dry layer on top.

For baking Multigrain bread

  1. For baking the multigrain bread, after 30 minutes gently remove the muslin cloth, multigrain bread will look like this.
  2. Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
  3. Lower the temperature to 160°C (320°F) and bake it for 10 minutes. The time required will vary from oven to oven but, lowering the temperature will help to cook the bread well from inside.
  4. Remove and keep aside for few seconds. Once the bread loaf has cooled slightly loosen the edges of the bread with a knife.
  5. Gently de-mould it and place the multigrain bread loaf on a clean, dry surface or a wire rack.
  6. Brush the multigrain bread with oil.
  7. Cool the multigrain bread completely and cut it into 16 slices of each 13 mm. (½“) each using a serrated knife.
  8. Serve the multigrain bread immediately or use as required.
  9. You can enjoy the Multigrain Bread to make toast for breakfast or healthy sandwiches for snacks. Also, you can enjoy them as a side dish with pasta or soups.
  10. You can also store this multigrain bread at room temperature in an air-tight container. It stays fresh for 2 days.
  11. If you enjoyed this multigrain bread recipe, then also check out our other homemade bread loaf recipes like:

My bread turned out dense.

  1. My multigrain bread turned out dense? This is a common question asked. The eggless homemade multigrain bread is a dense bread. The heavier the bread, the healthier it is. Your simple bread made of plain flour is very light and unhealthy. 

Can the multigrain bread be made without sugar?

  1. Can the multigrain bread be made without sugar as i am diabetic? No, you can but the sugar levels for diabetics in this eggless multigrain bread. Instead of 2 tablespoons sugar you can reduce it to 1 to 2 teaspoons of sugar. 

What is the shelf life of multigrain bread?

  1. What is the shelf life of multigrain bread? Multigrain bread will stay fresh in an airtight container for 3 to 4 days at room temp and 5 days in the fridge.

Can i make this bread in an OTG?

  1. Can i make this homemeade multigrain bread in an OTG (oven toaster griller) Yes, you can make it. Follow the instructions of the OTG manual.


Multigrain Bread, Homemade Multigrain Bread
 on 09 Mar 20 01:10 PM

HI Can i make this multigrain bread recipe without gulten . Do you have any gluteen free multigrain bread receipe
Tarla Dalal
11 Mar 20 05:16 PM
   Hi, If the gluten powder is not easily available, you can skip it and make it. But make sure to consume it within 2 to 3 days. We do not have multigrain bread which is gluten free.
Multigrain Bread, Homemade Multigrain Bread
 on 18 Sep 19 02:50 AM

Love the recipe! Can I use egg as a substitute for gluten powder?
Tarla Dalal
18 Sep 19 05:21 PM
   Hi, We have not tried using egg in the recipe .. if gluten powder is not accessible, you can avoid it..
Multigrain Bread, Homemade Multigrain Bread
 on 09 Sep 19 02:59 PM

Can I make this multi grain bread without using gluten powder & Calcium propagate powder?Are both the ingredients available in market?
Tarla Dalal
09 Sep 19 04:54 PM
   Hi, Gluten powder and calcium propagate is easily available in confectionery shops. If these added in the bread it will have a better shelf life. you can make it without also.. but you need to consume it within a day.
Multigrain Bread, Homemade Multigrain Bread
 on 18 Aug 19 12:01 AM

We have airfryer in ourhouse can i make this recipe in the airfryer pls suggest more recipes with airfryer
Tarla Dalal
20 Aug 19 04:56 PM
   Hi, we have not tried making in airfryer, you can try making in the air fryer by setting the temperature to 160degree.. and bake for 25 to 30 minutes. Do try the recipe and revert to us.. Thank you for suggestion we will come with airfryer recipes.
Multigrain Bread, Homemade Multigrain Bread
 on 19 Jul 19 11:59 AM

Hello, please share gluten free multigrain bread recipe.
Multigrain Bread, Homemade Multigrain Bread
 on 10 Jul 19 05:37 PM

I followed the instructions as given. But the bread became very crumbly and was difficult to cut into pieces. What could the possible reasons be for this? I love multigrain breads and hence want to perfect this recipe.
Tarla Dalal
11 Jul 19 12:21 PM
   Hi, Bread making is an art and one can master it with practice....make sure the tin you use is also of the size mentioned and the oven temperature is also as said....
Multigrain Bread, Homemade Multigrain Bread
 on 18 Apr 19 07:25 PM

plz send recipe for multigrain roti
Tarla Dalal
19 Apr 19 09:22 AM
   Here is the link for the Multigrain roti recipe. Do try it out and share your experience with us. Happy cooking!
Edited after original posting.
Multigrain Bread, Homemade Multigrain Bread
 on 18 Apr 19 12:44 PM

Can u share gluten free cake easy recipes?
Tarla Dalal
19 Apr 19 09:31 AM
   Here is the link for the Gluten free chocolate sponge cake recipe. Do try it out and share your experience with us. Happy cooking!
Multigrain Bread, Homemade Multigrain Bread
 on 23 Mar 19 07:03 PM

I plan on trying this recipe. I have a bag of premixed multigrain, so I’ll use 3/4 cups of that. Your bread looks light & fluffy - perfect! What brand of yeast do you use? I have some imported stuff...
Tarla Dalal
25 Mar 19 09:34 AM
   Hi Vineeta, We use Prime brands instant dry yeast.
Multigrain Bread, Homemade Multigrain Bread
 on 08 Mar 19 09:28 PM

I tried this recepy. Its really easy. But but my bread didnt rise.
Tarla Dalal
11 Mar 19 12:45 PM
   Hi Jagruti, Since the recipe makes use of a myriad of healthy flours, it would not rise like the normal wheat or maida bread loaf would.
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