Low Salt High Fiber Multigrain Bread
by Tarla Dalal

Bread is one of the first snacks we think of on a busy day – or even otherwise! However, those with high blood pressure have to refrain from having bread because of the fear of refined flour and too much salt.

Here is a healthier option with a restricted amount of salt and a combination of wholesome flours and seeds. While the mix of flours makes the Low-Salt High-Fibre Multi-Grain Bread a treasure trove of B-vitamins, the use of flax and other seeds adds to the fibre content.

Despite being nutritious, we suggest you only have this bread occasionally, and not more than two slices per serving.

You can also try other snacks like the Mini Carrot and Cabbage Buckwheat Pancake and Seviyan Upma .

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Low Salt High Fiber Multigrain Bread recipe - How to make Low Salt High Fiber Multigrain Bread

2 cups whole wheat flour (gehun ka atta)
1/4 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour
1 tbsp powdered flax seeds
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking rolled oats
1/4 tsp salt
1 tbsp instant dry yeast
1 tbsp sugar

To Be Mixed Into A Topping
1/2 tsp ragi (nachni / red millet) flour
1/2 tsp bajra (black millet) flour
1 tsp quick cooking quick cooking rolled oats
1/2 tsp flax seeds

Method

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.
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.
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.
Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.

Nutrient values (Abbrv) per slice

Energy	85 cal
Protein	2.7 g
Carbohydrates	17.1 g
Fiber	2.8 g
Fat	0.9 g
Cholesterol	0 mg
Sodium	52.5 mg

Click here to view calories for Low Salt High Fiber Multigrain Bread

Srividya

on 15 Feb 21 08:11 AM

Hi when you say preheat the oven how much time should I preheat it for ?

Tarla Dalal

15 Feb 21 02:59 PM

Pre-heat the oven for 5 minutes at the same temperature used for baking the dish.

on 04 Feb 21 08:17 AM

Hi in case I don''t have jowar flour what else can i use

04 Feb 21 03:08 PM

You can use similar quantity of any other flours mentioned in the recipe.

Swetha

on 26 Jan 19 11:13 AM

Just wanted to bring it to your notice that there is no mention of water in the ingredients list but is mentioned in the process in two different steps. So the total amount of water used is 1 3/4 th cup?? thank you for your time.

28 Jan 19 09:56 AM

Hi Swetha, We do not generally mention water in the ingredient list. An yes, we have used 1 3/4 cup in total in the above recipe.

Trjashree

on 14 Sep 17 08:33 AM

1 cup =?gms/ml

14 Sep 17 08:45 AM

Hi, It is approx 200 gms/ ml but the best way is to buy a set of measuring cups and spoons..they will be very helpful to you...

Nisha

on 23 Aug 17 02:40 PM

Healthier and tastier than the store bought bread... I feel happy to create this in my own kitchen.