Multigrain Bread

Preparation Time: 5 minutes.
Makes 1 bread loaf (16 slices)
Baking Time:  35 minutes.
Baking Temperature:  210°C (420°F)    

Ingredients For Multigrain Bread

2 cups whole wheat flour (gehun ka atta)
¼ cup ragi (nachni / red millet) flour
¼ cup jowar (white millet) flour
¼ cup bajra (black millet) flour
1 tbsp powdered flaxseeds (alsi)
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking rolled oats
¼ tsp gluten powder
A pinch of calcium propagate powder
1 tsp salt
1 tbsp instant dry yeast
1 tbsp castor sugar
1½ tsp oil for greasing and brushing

Ingredients To be mixed into a topping

½ tsp whole ragi (nachni / red millet)
½ tsp whole bajra (black millet)
1 tsp quick cooking rolled oats
½ tsp flax seeds (alsi)
 

Instruction 

1. To make multigrain bread, combine the dry yeast, castor sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
2. Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
3. Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers with little water and press the dough lightly to spread it evenly.
4. Sprinkle the prepared topping evenly over it and press it gently so that the seeds stick to the dough.
5. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
6. Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
7. Lower the temperature to 160°C (320°F) and bake it for 10 minutes. Keep aside to cool slightly.
8. Once the bread loaf has cooled slightly, de-mould it and cut it into 16 slices of 13 mm. (½“) each using a serrated knife.
9. Serve the multigrain bread or store in an air tight container. It stays fresh at room temperature for 2 days.