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Multigrain Pav (Bread) Recipe

A healthy version of traditional pav bread with whole wheat and rye.

  • Prep time:
  • 1.5 hours
  • cook time:
  • 25 minutes
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : Bread

Allergy Information

  • - Allergies can occour because of seeds so choose accordingly
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Recipe Notes

Window pane test is when you stretch the dough between your fingers and you can see the shadow of your other fingers. You can use any combination of flours you like just keep plain flour at 50% and play with rest ingredients.

Ingredients

Ingredients For Multigrain Pav (Bread) Recipe

Methods
  • 1. Weigh the ingredients seperately including the water.
  • 2. Mix the dry ingredients in a large bowl with half of the seeds and add the water.
  • 3. Knead the dough till smooth and elastic; the dough should pass the window pane test.
  • 4. Cover the dough and keep it aside for 45 minutes to an hour till double in size.
  • 5. Grease a rectangular baking tray with oil or butter.
  • 6. Divide the dough in 12 equal balls of 60 gram each and place on the tray keeping a small gap in between sprinkle remaining seeds on top.
  • 7. Let the dough rise for another 30 minutes till double in size.
  • 8. Preheat the oven to 220 degrees.
  • 9. Place the tray in the hot oven and bake at 220 degrees for 10 minutes.
  • 10. Reduce temperature to 200 degrees and bake for 20 minutes.
  • 11. Take out of the oven when the crust turns brown.
  • 12. Brush with butter and let cool completely before serving.

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