How to Make Whole Wheat Multigrain Bread Slice (Traditional & Healthy Version)
Whole Wheat Multigrain Bread Slice is a nutritious twist on the classic Indian bread, bringing together the wholesome goodness of atta (whole wheat flour) and a variety of grains like jowar (sorghum), bajra (pearl millet), oats, and seeds. Traditionally, Indian households have relied on multigrain flours for rotis and parathas, especially during winter and festive seasons, to boost nutrition and taste. This bread slice recipe is a modern take, perfect for those who seek a healthy lunch option without sacrificing authentic Indian flavors. The natural earthiness of whole grains, combined with the nutty crunch of flaxseeds (alsi), sunflower seeds, and rolled oats, makes each bite both delicious and satisfying. Its versatility allows you to pair it with chutneys, sabzi, or simply enjoy it toasted with a dab of white butter (makhan) or homemade fruit jam. Multigrain bread is increasingly popular in urban Indian homes and is often prepared during festivals like Makar Sankranti, when grains and seeds are celebrated for their health benefits. This recipe is a wonderful way to include more fiber, vitamins, and minerals in your daily diet, making it an ideal choice for calorie-conscious individuals.
Ingredients
Step-by-step instructions
Step 1 · In a small bowl
In a small bowl, dissolve the jaggery powder in warm water and sprinkle yeast over it. Let it rest for 5-7 minutes until frothy.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine atta, jowar flour, bajra flour, oats, flaxseeds, sunflower seeds, and salt. Mix thoroughly.
Step 3 · Add the activated yeast mixture and olive oil to the dry ingredients
Add the activated yeast mixture and olive oil to the dry ingredients. Mix to form a soft dough.
Step 4 · Knead the dough on a lightly floured surface for 8-10 minutes until...
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Step 5 · Place the dough in a greased bowl
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Step 6 · Punch down the dough and shape it into a loaf
Punch down the dough and shape it into a loaf. Place in a greased loaf pan. Cover and let it rest for another 20 minutes.
Step 7 · Preheat the oven to 180°C (350°F)
Preheat the oven to 180°C (350°F). Bake the bread for 20-25 minutes until golden brown and a skewer inserted comes out clean.
Step 8 · Cool the bread completely before slicing
Cool the bread completely before slicing. Serve with low-fat paneer bhurji or green chutney.
Why this recipe is healthy
This multigrain bread slice is a healthy choice as it combines various whole grains and seeds, making it high in fiber and protein while being low in unhealthy fats. It helps regulate blood sugar levels, supports digestive health, and keeps you full longer—ideal for weight management and a healthy vegetarian diet. The absence of refined maida and inclusion of traditional Indian grains make it perfect for those seeking wholesome, minimally processed foods.
A note on tradition
Multigrain breads have their roots in traditional Indian farming communities, where seasonal grains like jowar and bajra are used in daily cooking, especially in Gujarat, Rajasthan, and Maharashtra. Breads like these are often prepared during Makar Sankranti and other harvest festivals, celebrating the abundance of grains. Today, multigrain bread has become a staple in health-conscious Indian homes, enjoyed across regions as a modern alternative to white bread.