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Multigrain Atta Bread Recipe

This bread is made using multigrain atta, wheat flour, all-purpose flour and rice flour. The multigrain atta used has the following grains - wheat, oats, maize, soya, chana and psyllium husk. A very healthy bread since white sesame seeds, black sesame seeds and flax seeds are also added to the dough.

  • Prep time:
  • 2 hours
  • cook time:
  • 50 minutes
  • serves:
  • 4-6

Ratings :

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Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : Bread

Tags

  • Veg
  • #FunWithFlour
  • #contest126
Ingredients

Ingredients For Multigrain Atta Bread Recipe

Methods
  • 1. Take all the flours and seive them in a big bowl. Now add the boiling water to the flours.
  • 2. Mix the water to the flours properly and keep it aside for 15-20 minutes.
  • 3. After 15-20 minutes add the honey, milk powder, instant yeast and lukewarm water to the bowl.
  • 4. Mix everything well and now add the salt to it.
  • 5. Knead this dough by stretch and fold method for about 2-3 minutes. Now add the olive oil to the dough.
  • 6. Knead the dough again by stretch and fold method for about 7-8 minutes till the dough becomes soft, nonsticky and elastic.
  • 7. Keep this dough covered to proof till it becomes double in size. Generally it takes about an hour to get double in size.
  • 8. Meanwhile grease the bread tin properly with olive oil.
  • 9. Now punch the air formed by kneading for about 2 minutes.
  • 10. On a clean flat surface spread 1/3rd mixture of white sesame seeds, flaxseeds and black sesame seeds.
  • 11. Now spread the dough over the flat surface where the seeds are there.
  • 12. Roll it properly and now sprinkle 1/3rd of the seeds mixture on top of the dough.
  • 13. Start rolling the dough tightly by pinching the corners properly and roll it similarly the whole dough.
  • 14. Place the dough in the bread tin press it properly in the tin. Now brush the upper surface of the dough with milk.
  • 15. On the upper side now spread the remaining seeds mixture and oats over it.
  • 16. Now cover it and keep it aside for second proofing till it rises till the rim of the tin.
  • 17. Meanwhile preheat the oven at 200°C for 10 minutes.
  • 18. Now keep the bread tin in the oven and bake for 30 minutes.
  • 19. After 30 minutes again brush the upper surface with milk and bake the bread for more 20 minutes.
  • 20. Take the tin out of the oven and keep it aside for 3-4 minutes. Now unmould the bread from the tin and let it cool on cooling rack for about 2 hours.
  • 21. After 2 hours slice the healthy bread and serve it with a dash of butter!

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