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
Step-by-step instructions
Step 1 · In a bowl
In a bowl, activate dry yeast by mixing it with warm water and gud (jaggery) powder. Let it rest for 5 minutes till frothy.
Step 2 · Combine atta
Combine atta, jowar, bajra, oats, salt, and half of the mixed seeds in a large mixing bowl.
Step 3 · Add activated yeast mixture
Add activated yeast mixture, olive oil, and dahi (if using) to the dry ingredients. Knead into a soft, pliable dough.
Step 4 · Cover dough and let it rise in a warm spot for 1 hour or until doub...
Cover dough and let it rise in a warm spot for 1 hour or until doubled in volume.
Step 5 · Preheat oven to 180°C (or tandoor/tawa for rustic flavor)
Preheat oven to 180°C (or tandoor/tawa for rustic flavor). Shape dough into a loaf and sprinkle remaining seeds on top.
Step 6 · Bake the loaf for 20 minutes or until golden brown
Bake the loaf for 20 minutes or until golden brown. Cool completely before slicing.
Step 7 · Slice and serve with homemade chutney
Slice and serve with homemade chutney, makhan (butter), or as a sandwich base.
Why this recipe 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.
A note on tradition
Multigrain bread slices are becoming popular in urban Indian homes as a healthy alternative to white bread, especially during festivals like Holi and Diwali when lighter, nutritious meals are preferred. The incorporation of local grains and seeds reflects India’s agricultural diversity and regional preferences, with jowar and bajra being staples in western and southern India. Traditionally, these grains were used in rotis, but modern adaptations like multigrain bread bring these ancient grains into contemporary cuisine.