How to Make Bread Soft Multigrain (Traditional & Healthy Version)
Bread Soft Multigrain is a wholesome and nutritious Indian bread, crafted with a blend of whole grains like atta (whole wheat flour), bajra (pearl millet), jowar (sorghum), oats, and seeds. Traditionally, multigrain bread is enjoyed across urban India as a healthier alternative to white bread, ideal for those seeking a high-fibre, low-fat option for lunch. Its soft, pillowy texture and nutty flavour make it a favourite among both adults and children. In India, with increasing focus on health and balanced diets, multigrain bread has become a staple in health-conscious households, especially during festivals like Makar Sankranti and Holi, when lighter, nourishing foods are preferred. Multigrain bread pairs wonderfully with subzi, chutney, or can be used to make sandwiches. Its roots in Indian kitchens go back to the traditional practice of mixing various regional flours for chapati, rotis, and parathas, now adapted into oven-baked bread. The combination of grains not only imparts a unique taste but also boosts the nutritional value, making it a preferred choice for those tracking their calorie intake and aiming for a balanced meal.
Ingredients
Step-by-step instructions
Step 1 · Mix all the flours (atta
Mix all the flours (atta, jowar, bajra, oats) in a large parat (mixing bowl). Add flax seeds, sunflower seeds (if using), and salt. Combine well.
Step 2 · In a small bowl
In a small bowl, dissolve jaggery powder in 2 tbsp of warm water. Sprinkle yeast over it, mix gently, and let it rest for 5-7 minutes until frothy.
Step 3 · Make a well in the flour mixture
Make a well in the flour mixture. Pour in the activated yeast solution and olive oil. Gradually add remaining warm water and knead to form a soft, smooth dough.
Step 4 · Cover the dough with a damp muslin cloth and let it rise in a warm ...
Cover the dough with a damp muslin cloth and let it rise in a warm place for 1 hour or until doubled in size.
Step 5 · Punch down the dough to release air
Punch down the dough to release air. Shape into a loaf and place in a greased loaf tin. Cover and let it rise again for 30 minutes.
Step 6 · Preheat oven to 180°C (350°F)
Preheat oven to 180°C (350°F). Bake the bread for 20 minutes or until golden brown on top and cooked through.
Step 7 · Cool the bread on a wire rack for 20 minutes before slicing
Cool the bread on a wire rack for 20 minutes before slicing. Serve with low-fat dahi or homemade chutney for a healthy lunch.
Why this recipe is healthy
Bread Soft Multigrain is a healthy choice thanks to its blend of whole grains and seeds, which provide sustained energy, protein, and healthy fats. Unlike regular white bread, it is rich in fibre, aiding digestion and satiety. The use of olive oil and jaggery instead of refined sugar and butter keeps the fat content heart-friendly and the bread naturally sweetened, perfect for calorie-conscious individuals.
A note on tradition
Bread Soft Multigrain, though inspired by urban health trends, reflects India's rich tradition of using diverse grains. In regions like Gujarat and Rajasthan, bajra and jowar are staple flours, while oats and seeds have become popular in metro cities for their health benefits. This bread is commonly served during festivals such as Makar Sankranti, when nutritious grains are celebrated. It is a modern take on age-old Indian multigrain rotis, bringing together the best of tradition and contemporary wellness.