Seeded Multigrain Bread Slice
Lunch • India
How to Make Seeded Multigrain Bread Slice (Traditional & Healthy Version)
Seeded Multigrain Bread Slice is a wholesome and nutritious option that has gained immense popularity in urban India, especially among health-conscious families. Combining the goodness of whole grains such as atta (whole wheat flour), jowar (sorghum), bajra (pearl millet), and a variety of seeds like til (sesame), sunflower, and flax, this bread slice is not only filling but also packed with essential nutrients. Traditionally, Indian breads like roti and paratha have been staples, but the multigrain bread slice offers a modern twist, making it suitable for contemporary lunchboxes and quick meals. The rich texture and nutty flavor make it ideal for lunch, either as a standalone snack or paired with sabzi (vegetable curry) or chutney. It is increasingly served during festivals like Holi and Diwali, reflecting a shift towards healthier eating habits. Whether enjoyed as part of a sandwich or with a spread of homemade makhan (butter), Seeded Multigrain Bread Slice embodies the Indian spirit of combining taste with nutrition. Its adaptability to various regional grains and seeds makes it a unique dish rooted in Indian culinary tradition while aligning with global wellness trends.
Ingredients(for 2 slices per serving)
- 1 cup Atta (whole wheat flour) (high-fiber Indian staple)
- 1/4 cup Jowar flour (sorghum) (regional supergrain)
- 1/4 cup Bajra flour (pearl millet) (nutty flavor)
- 1/4 cup Oats (rolled or instant)
- 2 tbsp Mixed seeds (til (sesame), sunflower, flax)
- 1 tsp Dry yeast (for fluffiness)
- 1 tsp Gud (jaggery) powder (natural sweetener)
- 1/2 tsp Salt (to taste)
- 3/4 cup Warm water (as needed for dough)
- 1 tbsp Olive oil (or any cold-pressed oil)
- 2 tbsp Dahi (curd) (optional for softness) - optional
Instructions
- 1
In a bowl, activate dry yeast by mixing it with warm water and gud (jaggery) powder. Let it rest for 5 minutes till frothy.
5 minutes
Ensure water is lukewarm for proper yeast activation.
- 2
Combine atta, jowar, bajra, oats, salt, and half of the mixed seeds in a large mixing bowl.
3 minutes
Sieve flours for a lighter bread texture.
- 3
Add activated yeast mixture, olive oil, and dahi (if using) to the dry ingredients. Knead into a soft, pliable dough.
7 minutes
Knead well to develop gluten for a soft crumb.
- 4
Cover dough and let it rise in a warm spot for 1 hour or until doubled in volume.
60 minutes
Use a clean kitchen towel to cover and retain moisture.
Why This Dish is Healthy
Seeded Multigrain Bread Slice is a healthy lunch option because it combines the benefits of multiple Indian grains and seeds, ensuring a balanced intake of complex carbs, proteins, and essential fats. The recipe uses minimal oil and replaces refined sugar with jaggery, enhancing its nutritional profile. The high fiber content supports digestion and weight management, making it suitable for diabetics, weight watchers, and those seeking overall wellness.
This Seeded Multigrain Bread Slice is rich in dietary fiber, plant proteins, and healthy fats. Whole grains like atta, jowar, and bajra provide complex carbohydrates, aiding in sustained energy release. Seeds such as til, sunflower, and flax are loaded with omega-3 fatty acids, antioxidants, and minerals like magnesium and zinc. The inclusion of oats further boosts the beta-glucan content, promoting heart health. The use of gud (jaggery) as a natural sweetener avoids refined sugars, making this bread slice an ideal choice for balanced nutrition.
Pro Tips
- 💡Tip 1: Use fresh yeast for a better rise and softer crumb.
- 💡Tip 2: Customize seed mix based on regional availability.
- 💡Tip 3: For rustic flavor, bake on a tawa with low heat and cover.
Storage & Serving
Store slices in an airtight container for up to 2 days at room temperature or refrigerate for up to 1 week. Toast before serving for best flavor.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 75.0 kcal |
