Two Multigrain Bread Slice
Lunch • India
How to Make Two Multigrain Bread Slice (Traditional & Healthy Version)
Multigrain bread has become a staple in many Indian homes, offering a delicious and nutritious alternative to regular white bread. With its hearty blend of whole grains like atta (whole wheat flour), jowar (sorghum), bajra (pearl millet), ragi (finger millet), and oats, multigrain bread delivers a wholesome taste and a satisfying texture. In India, homemade multigrain bread is a modern twist that fits seamlessly into the traditional diet, especially for health-conscious families and those looking for high-fibre, nutrient-dense lunch options. Enjoyed during breakfast or lunch, two slices of this bread can be paired with homemade chutneys, low-fat paneer bhurji, or a bowl of curd for a balanced meal. Its nutty flavour and soft crumb make it a favourite among both adults and children. The tradition of using locally-sourced grains reflects India's rich agricultural heritage, and the addition of seeds like flaxseed (alsi) and sunflower seeds not only add crunch but also boost the bread's nutritional value. Multigrain bread is especially popular during festival fasting periods (vrat) or as a healthy tiffin choice, making it a versatile addition to the Indian dining table.
Ingredients(for 2 medium slices (approx. 60g total))
- 1/2 cup Whole wheat flour (atta) (for base)
- 2 tbsp Jowar flour (sorghum)
- 2 tbsp Bajra flour (pearl millet)
- 1 tbsp Ragi flour (finger millet)
- 2 tbsp Rolled oats
- 1 tbsp Flaxseeds (alsi), lightly crushed
- 1 tbsp Sunflower seeds - optional
- 1/2 tsp Active dry yeast (for leavening)
- 1 tsp Jaggery powder (as natural sweetener)
- 1/4 tsp Salt
- 1/3 cup (approx.) Warm water (adjust as needed)
- 1 tsp Olive oil (or any cold-pressed oil)
Instructions
- 1
In a small bowl, mix warm water, active dry yeast, and jaggery powder. Let it rest for 5 minutes until it turns frothy.
5 minutes
Ensure water is lukewarm, not hot, to activate yeast.
- 2
In a large bowl, combine atta, jowar flour, bajra flour, ragi flour, rolled oats, flaxseeds, sunflower seeds, and salt.
2 minutes
Sift the flours for a lighter texture.
- 3
Pour the yeast mixture into the flour blend. Add olive oil and knead into a soft, slightly sticky dough, adding water as needed.
6 minutes
Knead well to develop gluten for a softer crumb.
- 4
Cover the dough and let it rise in a warm place for 45-60 minutes or until doubled in size.
60 minutes (inactive)
Place dough in a closed oven or microwave to avoid drafts.
Why This Dish is Healthy
This two multigrain bread slice recipe is a wholesome, high-fibre alternative to traditional bread, making it ideal for anyone tracking calories or seeking a balanced diet. The combination of whole grains and seeds aids in satiety, supports metabolic health, and provides sustained energy. The use of jaggery as a natural sweetener and olive oil instead of butter further enhances its health quotient, making it a great choice for lunch or as a healthy snack.
Multigrain bread made with Indian grains like atta, jowar, bajra, and ragi is rich in dietary fibre, plant-based protein, B vitamins, iron, and magnesium. The addition of flaxseeds and sunflower seeds provides healthy fats, omega-3 fatty acids, and antioxidants. This bread has a lower glycaemic index compared to regular white bread, helping sustain energy and support digestive health. With minimal added oil and jaggery, it is heart-friendly and suitable for weight management.
Pro Tips
- 💡Tip 1: For softer bread, avoid overbaking; check at the 18-minute mark.
- 💡Tip 2: Add a touch of ghee for a richer Indian flavour, if not vegan.
- 💡Tip 3: Sprinkle extra seeds on top before baking for a crunchy crust.
Storage & Serving
Store sliced multigrain bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Toast lightly before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
