How to Make Multigrain Bread with Flaxseed Slice (Traditional & Healthy Version)
Multigrain Bread with Flaxseed Slice is a modern take on traditional Indian flatbreads, using a blend of whole grains and nutritious flaxseeds. Multigrain 'atta' is becoming increasingly popular in Indian households for its rich fiber content and hearty texture. The addition of flaxseeds (alsi ke beej) gives this bread an extra boost of omega-3 fatty acids and a nutty flavor, making it a wholesome choice for health-conscious families. This bread is soft on the inside and has a pleasant crust, perfect for a light lunch or as an accompaniment to dals and sabzis. In India, especially in urban kitchens, multigrain breads are commonly prepared as a nutritious alternative to plain wheat rotis or parathas, and are a favored option during festivals like Makar Sankranti and Lohri when healthy eating is encouraged. With its subtle earthy taste and satisfying chew, this Multigrain Bread with Flaxseed Slice is a delicious way to explore Indian fusion recipes that prioritize health and tradition. Whether you enjoy it with a simple bowl of curd or as a base for vegetable sandwiches, this bread fits easily into a balanced Indian diet. Its versatility and nutrient density have made it a staple in health-focused Indian kitchens, especially for those tracking calories and macros.
Ingredients
Step-by-step instructions
Step 1 · In a small bowl
In a small bowl, dissolve active dry yeast and jaggery powder in warm water. Let it sit for 5-8 minutes until frothy.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine multigrain atta, whole wheat flour, ground flaxseeds, and salt. Mix well to distribute flaxseeds evenly.
Step 3 · Make a well in the center and pour in the yeast mixture and olive oil
Make a well in the center and pour in the yeast mixture and olive oil. Mix with your hands or a spatula to form a sticky dough.
Step 4 · Knead the dough on a lightly floured surface for about 8-10 minutes...
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Step 5 · Place the dough in a greased bowl
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 6 · Punch down the dough
Punch down the dough, shape into a loaf, and place in a greased bread tin. Sprinkle sunflower and sesame seeds on top. Cover and let rise for 15 minutes.
Step 7 · Bake in a preheated oven at 180°C (350°F) for 20 minutes or until g...
Bake in a preheated oven at 180°C (350°F) for 20 minutes or until golden brown and cooked through. Cool on a wire rack before slicing.
Why this recipe is healthy
This dish is a healthy choice because it replaces refined flour with nutrient-dense multigrain atta and flaxseeds. It aids in weight management, supports digestive health, and helps maintain steady blood sugar levels. The combination of grains, seeds, and healthy fats makes it suitable for those seeking a balanced, vegetarian diet without sacrificing taste or texture. Perfect for calorie trackers aiming for wholesome and filling meals.
A note on tradition
While bread baking is relatively modern in India, multigrain breads have become popular in metro cities and among health enthusiasts. Using Indian grains like bajra, jowar, and ragi brings regional authenticity. Flaxseeds (alsi ke beej) are widely used in Gujarat and Maharashtra, especially during the winter months for their warming properties. Multigrain breads like this are often prepared during Makar Sankranti and Lohri, festivals celebrating harvest and healthy foods.