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Multigrain Rye Bread with Butter
Lunch • India
How to Make Multigrain Rye Bread with Butter (Traditional & Healthy Version)
Multigrain Rye Bread with Butter brings together the wholesome goodness of rye and Indian grains, making it a nutritious and filling option for lunch. Rye, known as 'rai' in some regions, is combined with locally used flours like 'atta' (whole wheat) and 'jowar' (sorghum) for a unique Indian touch. While rye bread has global roots, Indian households have embraced multigrain breads for their health benefits, especially as urban lifestyles demand more nutritious alternatives. The addition of makhan (Indian butter) offers a rich taste, often enjoyed during winter months in North India when hearty breads are favored. This bread is perfect for those seeking a high-fibre meal that is both satisfying and easy to prepare. It’s commonly baked and served during lunchtime, especially in metro cities where health-conscious families opt for multigrain options. The subtle earthiness of rye with the aromatic blend of Indian grains makes this bread a favourite among young professionals and home cooks alike. Whether paired with dal or enjoyed solo with butter, this bread fits beautifully into Indian cuisine, especially during festivals like Lohri, where robust grains are celebrated.
Ingredients(for 2 slices per serving)
- 1/2 cup Rye flour (rai atta)
- 1/2 cup Whole wheat flour (atta)
- 1/4 cup Jowar flour (sorghum)
- 1/4 cup Oats flour (optional for texture) - optional
- 1/2 cup Milk (doodh, lukewarm)
- 1 tsp Active dry yeast
- 1 tbsp Honey (shahad)
- 1/2 tsp Salt (namak)
- 2 tsp Butter (makhan, for spreading)
- 2 tbsp Mixed seeds (pumpkin, sunflower, flax) - optional
Instructions
- 1
In a large bowl, mix rye flour, atta, jowar flour, and oats flour. Stir in salt and mixed seeds.
5 minutes
Sieve flours for a lighter texture.
- 2
Activate yeast by dissolving it in lukewarm milk with honey. Let it sit until frothy.
5 minutes
Ensure milk is warm, not hot, to avoid killing yeast.
- 3
Combine wet and dry ingredients. Knead until a soft, elastic dough forms.
5 minutes
Knead for at least 5 minutes to develop gluten.
- 4
Cover the dough and let it rise in a warm place until doubled in size.
30 minutes
Place in a closed oven or near a stove for faster proofing.
Why This Dish is Healthy
Combining multiple grains increases the overall nutritional profile, making this bread an excellent option for weight management, heart health, and diabetes control. The recipe uses minimal sugar (honey) and healthy fats, making it suitable for those seeking a low-calorie, nutrient-dense meal. Its high fibre content aids in digestion and keeps you full longer, supporting healthy eating habits.
This multigrain rye bread is rich in dietary fiber from rye, jowar, and oats, supporting digestive health and satiety. It provides complex carbohydrates for sustained energy and contains essential minerals like magnesium, iron, and zinc. The seeds contribute omega-3 fatty acids and antioxidants, while the use of milk boosts calcium content. Butter, when used in moderation, adds vitamin A and healthy fats, making this bread a balanced meal choice.
Pro Tips
- 💡Tip 1: Use fresh yeast for better rise.
- 💡Tip 2: Add a pinch of ajwain for added flavour and digestive benefits.
- 💡Tip 3: Brush bread with milk before baking for a glossy finish.
Storage & Serving
Store in an airtight container for up to 2 days at room temperature or refrigerate for 5 days. Reheat slices before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
