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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

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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:     1Makes 1 bread loaf
Show me for bread loaf

Ingredients
Method
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
    For the topping of multigrain bread
  1. what is multigrain bread made of? See the below image of list of ingredients for making multigrain bread.
  2. For the Indian 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.
  3. Add whole bajra. Additionally, you can add dried cranberries, walnuts or any other dried-fruits of your choice after chopping.
  4. Also, add quick cooking rolled oats.
  5. Add the flax seeds. If you have then also add melon seeds, pumpkin seeds, sesame seeds, sunflower seeds to fortify the multigrain bread.
  6. Mix well and keep aside.

For the yeast mixture
    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.
  5. 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.
  6. 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
    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.
  7. Add melon seeds. To provide a nice bite to the multi seeds bread.
  8. Add the quick cooking rolled oats.
  9. Add Gluten powder (optional). 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. Gluten powder provides elastisicty to the bread. We have also made the multigrain bread without it and the recipe came out really well. 
  10. Add the Calcium propogate powder (optional). 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.
  11. Lastly add the salt.
  12. Add the prepared yeast-sugar mixture.
  13. Mix well to incorporate all the ingredients and disperse the seeds.
  14. Gradually add around 1½ cups of warm water.
  15. 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.
  16. Grease a bread loaf tin of 200 mm. (8”) with the help of oil.
  17. 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.
  18. Wet your fingers with water.
  19. Press the dough lightly with wet fingers to spread it evenly. Water will help the seed topping to stick easily further.
  20. Sprinkle the prepared topping evenly over it. Press the topping lightly so that the seeds stick to the dough very well.
  21. 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
    For baking Multigrain bread
  1. For baking the Indian multigrain bread, after 30 minutes gently remove the muslin cloth, multigrain bread recipe | homemade Indian multigrain bread recipe | eggless 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 Indian 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 recipe | homemade Indian multigrain bread recipe | eggless 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.
    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. 
  2. Q. There is not butter or oil used in the recipe. A. There are two stages to use oil. Once for greasing the tin and at the end to brush your bread will oil. So go ahead and bake this fab recipe.

Can the multigrain bread be made without sugar?
    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?
    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?
    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.

Reviews

Multigrain Bread, Homemade Multigrain Bread
 on 03 Feb 23 04:04 PM
5

Tarla Dalal
06 Feb 23 10:57 AM
   Thank you for the feedback. Please keep reviewing recipes and articles you love.
Multigrain Bread, Homemade Multigrain Bread
 on 07 Feb 22 12:40 PM
5

Tried it out and it was absolutely delicious. I added crushed almonds as well, both in the dough and the topping. I also added sunflower seeds, pumpkin seeds and black sesame seeds in the topping. What I like about this recipe is that it is so healthy and effortless, no kneading required and pretty quick when I use instant yeast. It has become my favourite and I make it every week.
Tarla Dalal
07 Feb 22 04:21 PM
   Thank you so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Multigrain Bread, Homemade Multigrain Bread
 on 06 Jun 21 05:15 PM
5

Can we use whole ragi or soaked ragi inside the bread?
Tarla Dalal
09 Jun 21 02:49 PM
   You can add 1 to 2 tsp if you wish to.
Multigrain Bread, Homemade Multigrain Bread
 on 08 May 21 02:09 PM
5

very yummy, turned out very nice.
Tarla Dalal
10 May 21 02:16 PM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Multigrain Bread, Homemade Multigrain Bread
 on 25 Jan 21 07:30 PM
5

Hi. I dont have castor sugar. Never heard of that. Can we use regular sugar
Tarla Dalal
01 Feb 21 12:41 PM
   Hi, castor sugar is a finer granules, which easily get mixed. You can use the regular sugar as well for the recipe.
Multigrain Bread, Homemade Multigrain Bread
 on 03 Nov 20 01:26 PM
5

Tried this recipe today. Very easy to follow, healthy to eat and tasty. However my bread didn''t rise much. What would have gone wrong?
Tarla Dalal
04 Nov 20 10:19 AM
   There can be 2 reasons - Firstly the yeast must have not risen well. Secondly the temperature of the water added to the yeast is incorrect. It should be warm water.
Multigrain Bread, Homemade Multigrain Bread
 on 11 Oct 20 03:18 PM
5

Hello maam. Have been trying out different multigrain breads. This recipe looks very interesting. But I see that there is no mention of kneading the bread for 10min or so . Is it not required in this recipe. Thanks
Tarla Dalal
12 Oct 20 11:17 AM
   No kneading for 10 minutes is not required as the dough has to be loose and sticky.
Multigrain Bread, Homemade Multigrain Bread
 on 21 Aug 20 01:00 AM
5

hey mam I have tried this receipe today.. I it was wonderful but I have some questions : 1. the bread was breaking at the time of cutting 2. the upper crust was quite hard 3. for how much time the dough to be kneaded ? 4. can switched off otg or microwave can be the warm place to keep dough for rising? 5. how to know what is the perfect consistency of dough?
Multigrain Bread, Homemade Multigrain Bread
 on 19 Aug 20 02:58 PM
5

Tried t this recipe today. Followed all the instructions as mentioned, after baking bread''s outer crust was very hard the inside was absolutely soft and it tasted good. what could have gone wrong?
Multigrain Bread, Homemade Multigrain Bread
 on 18 Aug 20 08:56 AM
5

I tried the recipe n it came out well n it''s really healthy breakfast to have. I have one question can I make the same recipe with less wheat i.e. 1/2 cup n other jowar ragi bajara flour increase in proportion to get all flours to 2 n 3/4 cups including wheat? Is there will be any difference?
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