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Multigrain Bread

Big batch of healthy bread to eat immediately , also keeps well refrigerated for a week or more.

My Daily bread 🥖

popular with the babies in our family too !

The one food that’s been My actual Staple , so much do that every time I travel , 3 to 4 loaves are in my check in luggage . It has a decent shelf life ... one week for sure in my bread box & has lasted 15 plus refrigerated.

A Multigrain bread is a type of bread prepared with two or more types of grain.

This recipe of ours ‘O’ multigrain, includes- barley, flax, millet, oats, , corn, rye , whole wheat flour , edible seeds in the preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds!

so its a complete grain mix


• 500 gm all purpose flour ( I *have used •70:30 whole wheat here ) 350;150 gm

• 150 gm Multigrain flour

• 15 gm Fresh Yeast or 2 tsp dried yeast )

• 20 gm Butter

• 300ml tepid water


Prepare the yeast -

in a bowl on tepid / (comfortable to your wrist ) warm temperature water , sprinkle the yeast , a bit of flour on top & leave it in a warm place to froth . if bubbles & froth doesn’t happen , restart fresh as this yeast will not work .

  1. In a stand mixer bowl , add all the different flour in the order above ( * —* & mix on medium speed for 3 min increase speed a bit and further mix another 5 min .

  2. the flour should looks well mixed but slightly gooey .

  3. Remove on to a lightly floured work surface , lightly knead together ,

  4. Put this dough in a oiled glass bowl , roll over to cover the dough with the oil & keep away in a warm draft free place to prove , till it’s almost double up in size covered well with a cling film or a damp kitchen towel.

  5. remove film take out the dough & knead lightly for 2/3 mins divide into 3 to 4 balls of 250-300 gm each , roll to a cylindrical shame .

  6. oil a baking sheet , move these rolls on to the sheet at a 4-5” distance , cover again with film & prove for another 45 minutes similarly.

  7. Preheat the oven with a baking stone or a thick iron sheet on the rack , keep a tray on the lower slot below , (this is where you will pour the hot water to create stem inside the oven ) when you put the bread for baking.

  8. when risen to nearly double in size, open , carefully with a sharp knife make diagonal slits across each loaf , give a water wash with a brush & sprinkle with some mix seeds - sesame,pumpkin .

  9. gently move the bread onto the stone , add boiling water onto the tray below, (this technique, gives the bread a crusty top )

  10. Bake for 35-45 mins @ 230 degrees C

  11. your bread is done when golden brown & feels light & hollow when knocked on the underside.

  12. leave to cool completely on the cooling rack .

  13. store covers in cling film wrapster or bread box when cooled completely.

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