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
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, mix rye flour, atta, jowar flour, and oats flour. Stir in salt and mixed seeds.
Step 2 · Activate yeast by dissolving it in lukewarm milk with honey
Activate yeast by dissolving it in lukewarm milk with honey. Let it sit until frothy.
Step 3 · Combine wet and dry ingredients
Combine wet and dry ingredients. Knead until a soft, elastic dough forms.
Step 4 · Cover the dough and let it rise in a warm place until doubled in size
Cover the dough and let it rise in a warm place until doubled in size.
Step 5 · Shape dough into a loaf or flatbread and place on a greased baking ...
Shape dough into a loaf or flatbread and place on a greased baking tray or tawa.
Step 6 · Bake in a preheated oven at 180°C for 20 minutes or cook on tawa
Bake in a preheated oven at 180°C for 20 minutes or cook on tawa, flipping to cook evenly.
Step 7 · Cool bread before slicing
Cool bread before slicing. Spread makhan (butter) on each slice and serve warm.
Why this recipe 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.
A note on tradition
Multigrain breads are increasingly popular in urban India, especially among health-conscious families. While rye is not native to India, blending it with traditional grains like atta and jowar reflects regional innovation. Such breads are often enjoyed during winter, festivals like Lohri, or as part of a nutritious lunch in cities like Delhi and Mumbai. The tradition of spreading makhan is rooted in Punjabi cuisine, where homemade butter is a staple.