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
Step-by-step instructions
Step 1 · In a small bowl
In a small bowl, mix warm water, active dry yeast, and jaggery powder. Let it rest for 5 minutes until it turns frothy.
Step 2 · In a large bowl
In a large bowl, combine atta, jowar flour, bajra flour, ragi flour, rolled oats, flaxseeds, sunflower seeds, and salt.
Step 3 · Pour the yeast mixture into the flour blend
Pour the yeast mixture into the flour blend. Add olive oil and knead into a soft, slightly sticky dough, adding water as needed.
Step 4 · Cover the dough and let it rise in a warm place for 45-60 minutes o...
Cover the dough and let it rise in a warm place for 45-60 minutes or until doubled in size.
Step 5 · Punch down the risen dough and shape it into a small log
Punch down the risen dough and shape it into a small log. Place in a greased mini loaf tin or shape by hand.
Step 6 · Preheat oven to 180°C (350°F)
Preheat oven to 180°C (350°F). Bake the dough for 20 minutes until the top turns golden brown.
Step 7 · Cool the bread completely before slicing
Cool the bread completely before slicing. Cut into two medium slices for serving.
Why this recipe 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.
A note on tradition
Multigrain bread has found its place in Indian kitchens as a healthy, modern take on traditional rotis and parathas, especially in urban households. It is often prepared during Navratri or other fasting periods when whole grains and seeds are preferred for their health benefits. The use of native grains like bajra and ragi pays homage to India’s agricultural diversity and ancient food traditions, making every slice a connection to the land’s rich culinary history.