Multigrain Bread | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Bake your own Multi grain bread loaf at home. Try this recipe once and you will never buy bread again.

MULTIGRAIN BREAD

Ingredients

¼ cup millet flour (ragi)
¼ cup whole wheat flour
¼ cup soya flour
1 cup refined flour + for dusting
1 tablespoon fresh yeast
A pinch of castor sugar
1 tablespoon sunflower seeds
1 tablespoon flax seeds
1 tablespoon pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
¼ cup oats
Milk for brushing

Method

1. Take yeast in a microwave proof bowl. Add castor sugar and 2-3 tablespoons water and mix well. Place in a microwave and heat for 10 seconds. Set aside to activate.
2. Take millet flour in another bowl. Add wheat flour, soya flour and refined flour and mix well.
3. Make a well in the centre, add activated yeast and mix. Add some water and knead into a soft dough.
4. Transfer on the worktop and knead. Add ½ tablespoon sunflower seeds, ½ tablespoon flax seeds, ½ tablespoon pumpkin seeds, salt and olive oil and knead well.
5. Dust another bowl with some flour, place the dough in it, cover with damp muslin cloth and set aside to prove for 15-20 minutes.
6. Transfer the dough on the worktop, dust with some refined flour and knock back to release excess air.
7. Transfer the dough on a baking tray, cover with damp muslin cloth and set aside to prove for 15-20 minutes.
8. Combine oats, remaining flax seeds, remaining sunflower seeds and remaining pumpkin seeds and mix well.
9. Preheat oven to 180º C.
10. Brush some milk on top of proven dough and sprinkle some oats-seeds mixture. Brush some more milk on top.
11. Coat knife with some flour and make a criss-cross incision on top of the prepared dough.
12. Put the tray into the preheated oven and bake for 20-25 minutes. Remove from oven and slightly cool.
13. Serve.
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