How to Make Multigrain Bread Slice (Traditional & Healthy Version)
Multigrain Bread Slice is a wholesome and nutritious choice for lunch that has gained immense popularity in modern Indian kitchens. Traditionally, Indian households have relied on various grains like wheat, barley, bajra (pearl millet), and jowar (sorghum) for daily breads such as rotis and parathas. The multigrain bread takes inspiration from this age-old tradition, blending a variety of grains to create a soft, flavorful, and hearty slice that fits perfectly into the Indian diet. The taste is subtly nutty with a pleasant earthiness, thanks to the mixture of whole wheat (atta), oats, ragi (finger millet), and other grains. Its texture is soft yet slightly dense, making it ideal for sandwiches or simply enjoying with a spread of homemade chutney or butter. As India embraces healthier eating habits, multigrain bread has become a staple for those seeking fiber-rich, low-calorie, and protein-packed alternatives to regular white bread. It's a wonderful addition to lunch boxes, especially during festivals like Makar Sankranti, when grains are celebrated for their nutritional bounty. The making of multigrain bread at home ensures complete control over ingredients and eliminates preservatives, making it a health-conscious choice for the whole family. Whether you serve it plain, toasted, or topped with your favorite sabzi, this bread brings together the goodness of Indian grains in every bite.
Ingredients
Step-by-step instructions
Step 1 · In a small bowl
In a small bowl, mix active dry yeast and jaggery powder with 2 tbsp lukewarm water. Let it sit for 5-7 minutes until frothy.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine atta, oats flour, ragi flour, bajra flour, and jowar flour. Add salt and mix well.
Step 3 · Make a well in the center and pour in the activated yeast mixture a...
Make a well in the center and pour in the activated yeast mixture and olive oil. Gradually add lukewarm water and knead into a soft, slightly sticky dough.
Step 4 · Cover the dough with a damp cloth and let it rest in a warm place f...
Cover the dough with a damp cloth and let it rest in a warm place for 1 hour or until doubled in size.
Step 5 · Preheat your oven to 180°C (350°F)
Preheat your oven to 180°C (350°F). Gently punch down the dough and shape it into a log. Place it into a greased loaf tin. Sprinkle mixed seeds on top, if using.
Step 6 · Bake for 20 minutes or until the top is golden and a skewer inserte...
Bake for 20 minutes or until the top is golden and a skewer inserted comes out clean.
Step 7 · Cool the bread in the tin for 10 minutes
Cool the bread in the tin for 10 minutes, then transfer to a wire rack. Slice once fully cooled.
Why this recipe is healthy
This homemade multigrain bread is a healthy alternative to store-bought breads as it avoids preservatives, refined flour, and excess sugar. The high fiber content aids in weight management and keeps you full for longer, while the blend of grains ensures a lower glycemic index, making it suitable for diabetics. Using olive oil and seeds adds good fats, supporting overall wellness and making this recipe a powerhouse of nutrition.
A note on tradition
Breads made from multiple grains are rooted in Indian tradition, especially in states like Rajasthan, Maharashtra, and Gujarat, where bajra, jowar, and ragi are staple grains. During festivals like Makar Sankranti and Lohri, multigrain delicacies are prepared to honor the new harvest. Today, Multigrain Bread Slice is a modern adaptation, allowing families to integrate ancient grains into daily meals, bridging traditional health wisdom with contemporary lifestyles.