Multigrain Bread

Preparation :20 mins
Cook :0 mins
Total Time :55 mins
Servings :Makes 1 bread loaf (16 slice )

Ingredients :

2 cups whole wheat flour (gehun ka atta)
1/4 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour
1 tbsp powdered flax seeds
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking quick cooking rolled oats
1 tsp salt
1 tbsp instant dry yeast
1 tbsp sugar

To Be Mixed Into A Topping
1/2 tsp whole ragi (nachni / red millet) flour
1/2 tsp whole bajra (black millet) flour
1 tsp quick cooking quick cooking rolled oats
1/2 tsp flax seeds

Method :

Combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
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.
Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers and press the dough lightly to spread it evenly.
Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
Serve or use as required.