Homemade Multigrain Bread

Are you looking for a healthy and nutritious breakfast option? Look no further than homemade multigrain bread! This type of bread is packed with fiber and nutrition, making it a much better choice than traditional wheat bread. And don't be intimidated by the thought of making your own bread – it's actually very easy to make!

Not only is homemade multigrain bread good for you, but it's also delicious. So why not give it a try and start your day off on the right foot with a healthy and tasty breakfast. We would love to hear your thoughts and comments after you try this recipe!

What Is Homemade Multigrain Bread?

• Homemade multigrain bread is a delicious and nutritious bread made with a combination of whole wheat flour, multigrain atta, and an assortment of mixed seeds. This recipe combines the goodness of whole grains with the added crunch of seeds, creating a flavorful and wholesome bread that is perfect for any time of the day. With the essence of Indian spices and unique seasoning, this homemade multigrain bread is a delightful treat for the taste buds.
• The use of ingredients such as flax seeds, pumpkin seeds, sunflower seeds, and chia seeds adds a nutritional boost to the bread, making it rich in fiber, protein, and essential fatty acids. The addition of honey provides a touch of sweetness, while the use of olive oil gives the bread a soft and tender texture.
• Overall, this homemade multigrain bread is a perfect blend of succulent main ingredients and unique Indian seasoning, creating a delightful and healthy bread that can be enjoyed with a variety of toppings, such as peanut butter or your favorite spreads.

Why You'll Love Homemade Multigrain Bread?

• Deliciously Textured: This homemade multigrain bread is incredibly textured, with a crunchy crust and a soft, airy inside. The combination of different grains and seeds adds a delightful crunch to every bite, making it a truly delightful bread to enjoy.
• Health Benefits Galore: Packed with whole wheat flour and multigrain atta, this bread is a powerhouse of nutrients. It's high in fiber, protein, and essential vitamins and minerals, making it a healthier choice compared to traditional white bread.
• Good Source of Seeds: With the addition of flax seeds, pumpkin seeds, sunflower seeds, and chia seeds, this bread is not only flavorful but also packed with healthy fats and antioxidants. These seeds provide a satisfying crunch and boost the nutritional profile of the bread.
• Guilt-Free Sweetener: The use of honey as a sweetener instead of refined sugar makes this bread a healthier option for those watching their sugar intake. Honey also adds a subtle sweetness and depth of flavor to the bread.
• Versatile and Filling: Whether you enjoy it with a hearty soup, as a sandwich bread, or simply toasted with a spread of peanut butter, this homemade multigrain bread is versatile and filling, making it a perfect addition to any meal.
• Homemade Goodness: There's something truly satisfying about baking your own bread from scratch. The aroma that fills your home while it's baking, the pride in slicing into a loaf you made yourself, and the knowledge of exactly what went into it all add to the joy of savoring each bite.

Ingredients for Homemade Multigrain Bread

• Whole wheat flour: This ingredient provides a nutty flavor and a hearty texture to the bread, making it wholesome and nutritious.
• Multigrain atta: Adding multigrain atta to the bread adds a variety of grains and seeds, resulting in a richer and more complex flavor profile.
• Instant yeast: Yeast is essential for the bread to rise and develop its characteristic texture and structure.
• Mixed seeds (flax, pumpkin, sunflower, and chia): These seeds not only add a crunchy texture to the bread but also contribute to its nutritional value, providing essential fatty acids and fiber.
• Honey: Honey adds a touch of natural sweetness to the bread and also helps with browning during the baking process.
• Olive oil: The addition of olive oil enriches the bread, giving it a softer crumb and a slightly nutty flavor.

How To Make Homemade Multigrain Bread

Making homemade multigrain bread is easier than you think. Follow these steps to create a flavorful and wholesome loaf of bread:

• In a wide bowl, mix together lukewarm milk, lukewarm water, instant yeast, and sugar, and let it sit until frothy.
• In another bowl, combine whole wheat flour/multigrain atta, salt, and a variety of mixed seeds.
• Add honey to the yeast mixture, then gradually add the flour mixture and knead gently.
• Knead in olive oil until the dough is smooth and soft, adding a little extra flour or water if needed.
• Let the dough rise until doubled in size, then shape it into a loaf and let it rise again in a greased pan.
• Brush the top with milk, sprinkle with seeds, and bake until the loaf sounds hollow when tapped.
• Let the bread cool before slicing, then enjoy it with your favorite spreads.

Each step is crucial in creating a flavorful, hearty bread that's perfect for any time of day. Don't rush the rising process, as this allows the flavors to develop and the bread to achieve the perfect texture. Be sure to use the variety of mixed seeds listed in the recipe to add a delicious crunch and extra nutrients to your homemade multigrain bread.

Serving Suggestions

• Pair with soup or salad: The homemade multigrain bread goes well with a warm bowl of soup or a fresh, crispy salad. The hearty texture of the bread complements the lightness of the soup or salad perfectly.
• Serve with a cheese platter: Create an indulgent cheese platter with a variety of cheeses, fruits, and nuts to accompany the homemade multigrain bread. The combination of flavors and textures will make for a delightful snacking experience.
• Make a sandwich: Use the homemade multigrain bread to make a delicious and filling sandwich. Add your favorite meats, cheeses, and fresh veggies for a satisfying meal.
• Enjoy with flavored butter: Elevate the flavors of the homemade multigrain bread by serving it with flavored butter. Try herb-infused butter or honey butter for an extra burst of flavor.
• Pair with a hearty stew: The wholesome nature of the homemade multigrain bread makes it a great accompaniment to a rich and comforting stew. The bread is perfect for soaking up the flavorful broth.
• Include in a brunch spread: If you're hosting a brunch, include the homemade multigrain bread in the spread alongside other breakfast items like eggs, bacon, and fresh fruit. It will add a healthy and delicious element to the meal.

Tips for Making Homemade Multigrain Bread

• Preparation Duration: While making homemade multigrain bread, it's essential to set aside enough time for the dough to rise. Plan for about 2 hours for the first rise and another 30 to 45 minutes for the second rise before baking.
• Cooking Techniques: When baking multigrain bread, it's important to preheat the oven to the right temperature (200 degrees C) and to brush the loaf with milk before sprinkling with sesame seeds, rolled oats, and additional seeds for a beautiful and tasty crust.
• Importance of Garnishing: Garnishing the bread before baking not only adds flavor and texture but also enhances the presentation of the loaf. Make sure to take the time to add your favorite seeds and oats for a visually appealing finished product.
• Use a Loaf Pan: Lightly grease a 9" loaf pan with oil or non-stick spray before shaping and placing the dough. This will help prevent the bread from sticking and ensure an easy release from the pan once baked.
• Checking for Doneness: To check if the bread is done, gently tap the loaf - it should sound hollow when fully baked. If the bread is browning too quickly, loosely cover it with foil to prevent over-browning.
• Let it Cool: After baking, allow the bread to cool in the pan for about 15 minutes before transferring it to a cooling rack. It's important to let the bread cool completely before slicing to ensure the best texture and flavor.

By following these practical tips, you can create a delicious and visually appealing homemade multigrain bread to enjoy with your favorite toppings like peanut butter.

Variations for Homemade Multigrain Bread

1. Seed Mix: Experiment with different seed combinations such as sesame seeds, poppy seeds, or even a mix of nuts like almonds, walnuts, and cashews for added crunch and flavor.

2. Flour Blend: Try using different flour blends like a mix of whole wheat, rye, and oat flour for a unique texture and taste.

3. Sweeteners: Instead of honey, you can use maple syrup, agave nectar, or even molasses for a different flavor profile.

4. Spices and Herbs: Add a twist to your multigrain bread by incorporating aromatic spices like cinnamon, cardamom, or savory herbs like rosemary, thyme, or oregano.

5. Dried Fruits: For a touch of sweetness and natural flavor, consider adding dried fruits such as cranberries, apricots, or raisins to the dough.

6. Cheese and Garlic: Create a savory version of the bread by mixing in grated cheese and minced garlic for a delightful savory loaf option.

How to Store Homemade Multigrain Bread

• Proper storage: The key to keeping your homemade multigrain bread fresh is to store it properly. After the bread has completely cooled, store it in a bread box or airtight container to prevent it from drying out.
• Refrigeration: If you're not planning to finish the bread within a few days, you can store it in the refrigerator to extend its shelf life. Just make sure to wrap it in plastic wrap or aluminum foil to keep it from becoming stale.
• Freezing: Homemade multigrain bread can also be frozen for longer storage. Slice the bread and wrap each slice individually in plastic wrap before placing it in a freezer bag. When you're ready to eat it, simply thaw the slices at room temperature or in the microwave.
• Avoid moisture: Be sure to keep the bread away from moisture, as it can lead to mold growth. Store the bread in a dry, cool place to maintain its freshness.
• Key ingredients: To keep the main ingredients (whole wheat flour, multigrain atta, and mixed seeds) fresh, store them in airtight containers in a cool, dry pantry or cabinet.
• Enjoy freshness: Following these simple storage tricks will help you maintain the freshness of your homemade multigrain bread, allowing you to enjoy it for longer periods.

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of whole wheat flour?

• Yes, you can substitute all-purpose flour for whole wheat flour, but keep in mind that it will change the texture and flavor of the bread. You may need to adjust the liquid content as well.

Can I skip the seeds in the recipe?

• Yes, you can omit the seeds or customize the type of seeds used according to your preference. However, seeds add a wonderful crunch and nutritional value to the bread.

How can I tell if the bread is fully baked?

• You can check if the bread is fully baked by tapping the bottom of the loaf. It should sound hollow, indicating that it is done. Additionally, you can use a thermometer to ensure the internal temperature reaches around 190°F (88°C).

Can I use a bread machine for this recipe?

• Yes, you can use a bread machine to knead and rise the dough, but you will still need to shape and bake the loaf in the oven.

How should I store the homemade multigrain bread?

• To keep the bread fresh, store it in a plastic bag at room temperature for up to 3 days. You can also freeze it for longer storage, tightly wrapped in plastic wrap and then in a resealable bag.

Can I make this bread vegan?

• Yes, you can make this bread vegan by substituting the milk with a plant-based alternative, such as almond milk or soy milk, and using maple syrup or agave nectar instead of honey.

Recipe Card

Homemade Multigrain Bread 2020-02-14 23:00:24

Homemade Multigrain Bread

Serving Size: 1 loaf
Prep Time: 03:00
Cook Time: 00:40
Total Time: 03:40

Ingredients

• 3 cups (390 grams) whole wheat flour
• 3 cups (390 grams) multigrain atta
• 2 tsp instant yeast
• 1 cup (240 ml)lukewarm water +1 tbsp milk for coating
• 1/2 cup (120 ml) lukewarm milk
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp honey
• 1/2 cup (I used flax seed-1 tbsp, pumpkin seed-2 tbsp, sunflower seed -2 tbsp, and chia seeds -1 tbsp) mixed seeds
• 3 tbsp olive oil, divided

Instructions

• In a wide bowl, add the lukewarm milk, lukewarm (about 100degree F/ 40 degree C) water, instant yeast and sugar, mix well and keep it aside for about 10 mins or until frothy.
• Meanwhile, in another wide bowl, add whole wheat flour/multigrain atta, salt, flax seeds, pumpkin seeds, sunflower seeds and chia seeds.
• Mix well until combined.
• After 10 mins, add 2 tbsp of honey to the milk mixture and mix well until incorporated.
• Then add the flour mixture gradually to the milk mixture and knead gently.
• Now add 2 tbsp of olive oil and knead the dough until you get a smooth and soft dough.
• You can add 1 tbsp of flour or water if needed. But the dough must remain slightly sticky, it will stick a bit to the bowl.
• Then apply some oil over the dough, cover loosely with foil or kitchen towel or with a lid and let rise for 2 hours in a warm place or until doubled in size as shown in the picture.
• Meanwhile, lightly grease a 9" loaf pan with oil or non-stick spray.
• Punch down the dough and shape it into a loaf.
• Place in a prepared pan, cover loosely with greased foil and let rise in warm place until doubled in size for about 30 to 45 mins.
• Meanwhile, preheat your oven to 200 degrees C.
• Brush the top of the loaf with milk, and sprinkle some sesame seeds, rolled oats and some seeds whatever you like.
• Bake for about 35 to 40 mins or until loaf sounds hollow when lightly tapped.
• If your bread is browning fast, cover gently with foil.
• Remove from the oven and let cool for about 15 mins on a cooling rack.
• Then remove from the mold and let cool completely before slicing.
• Enjoy the bread with peanut butter.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

In a wide bowl, add the lukewarm milk, lukewarm (about 100degrees F/ 40 degree C) water,

instant dry yeast,

and sugar,

mix well and keep it aside for about 10 mins

or until frothy.

Meanwhile, in another wide bowl, add whole wheat flour/multigrain atta,
salt, flax seeds, pumpkin seeds, sunflower seeds and Chia seeds.

Mix well until combined.

After 10 mins, add 2 tbsp of honey to the milk mixture

and mix well until incorporated.

Then add the flour mixture gradually to the milk mixture and knead gently.

Now add 2 tbsp of olive oil and knead the dough until you get a smooth and soft dough.

You can add 1 tbsp of flour or water if needed. But the dough must remain slightly sticky, it will stick a bit to the bowl.

Then apply some oil over the dough, cover loosely with foil or kitchen towel
or with a lid and let rise for 2 hours in a warm place

or until doubled in size as shown in the picture.

Meanwhile, lightly grease a 9″ loaf pan with oil or non-stick spray.
Punch down the dough and shape it into a loaf. Place in a prepared pan,
cover loosely with greased foil and let rise in a warm place

until doubled in size for about 30 to 45 mins. Meanwhile, preheat your oven
to 200 degrees C. Brush the top of the loaf with milk,

and sprinkle some sesame seeds, rolled oats and some seeds whatever you like.

Bake for about 35 to 40 mins or until loaf sounds hollow when lightly tapped.
If your bread is browning fast, cover lightly with foil.

Remove from the oven and let cool for about 15 mins on a cooling rack.
Then remove from the mold and let cool completely before slicing.
Enjoy the bread with peanut butter.