How To Bake Multigrain Bread at Home | Multi-Seed Bread Recipe | How To Make Bread Soft and Fluffy | Home-Cooked Bread Recipe | Eggless Multigrain Bread Recipe | Can We Make Bread at Home | How to Make Bread Dough with Yeast | How To Knead Bread By Hand | Bread Loaf Recipe | Baking Recipes for Beginners | Baking Lessons for Beginners | Flavored Bread Recipe | Healthy Multigrain Bread | Rajshri FoodLearn How To Make Multigrain Bread at Home with our Chef BhumikaMultigrain Bread Ingredients:Introduction - 0:00How To Make Bread Dough - 0:192 &1/2 tbsp (20gms) All-Purpose Flour1/3 cup (50gms) Multigrain Flour1 tsp (4 gms) Yeast1 tsp (4 gms) Salt1 tbsp (12 gms) Sugar1 tbsp Yogurt1/2 cup (120ml) Water (warm)How To Knead The Bread Dough - 1:222 tsp (10gms) ButterHow To Bulk Ferment Bread Dough - 4:001 Cup (130 gms) Plain Flour1/4 cup (40 gms) Mixed SeedsWhat Not To Do - 6:24How To Bake The Multigrain Bread - 6:38200 Degree Celsius 15 - 18 minHow To Remove Bread From Loaf Pan - 7:07How To Cut Loaf of Bread Evenly - 7:46#MultigrainBread #SoftBreadRecipe #BakingRecipes #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Bhumika BhuraniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout BreadBread is a staple food prepared from a dough of flour (usually wheat), Maida or Multigrain flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffings. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy).Flour is grain ground to a powdery consistency. Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.
