Homemade Multigrain Sandwich Bread Recipe

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    Multigrain Sandwich Bread
    Multigrain Sandwich Bread

    I have had a few health conscious people asking me to share a Multigrain Sandwich bread recipe. I already have a 100% Semolina bread and a 100% Whole Wheat bread recipe for those who count on calories, however, it’s time to share healthy multigrain bread recipe.

    Multigrain Sandwich Bread Nutritional details

    When it comes to the multigrain bread ingredients, the most important information is to know the detail of the multigrain flour. This recipe is made with a multigrain flour which is a combination of Maize, Oats, Soya, Wheat and Psyllium Husk.

    Maize: Control diabetes, prevent health ailment, lower hypertension, a rich source of Vitamin A, Vitamin B, Vitamin E, and many minerals.

    Oats: Manganese, Selenium, Phosphorus, fiber, Magnesium and Zinc.

    Soya: Proteins, Iron, B Vitamins, Calcium.

    Wheat: Catalytic Elements, Mineral Salts, Calcium, Magnesium, Potassium, Vitamin B, Vitamin E, Sulphur, Chlorine, Arsenic, Silicon, Zinc etc.

    Psyllium Husk: Lowers cholesterol, manage blood sugar, improve heart health and blood pressure, good for weight management, and relieves constipation and diarrhea.

    With all the above details, I am sure I don’t have to tell you the multigrain bread benefits. A Multigrain Sandwich bread helps in weight loss, in case you are looking to lose weight. When you buy a Multigrain Sandwich bread from the market, check the ingredients. Most of them will have 66% of wheat flour and the rest will be a combination of multigrain. Multigrain flour that I have used for my recipe is a combination of 30% Wheat, 20% Maize, 20% Oats, 20% Soya and rest 10% Psyllium Husk.

    5-grain bread recipe

    This 5-grain Multigrain bread flour is less in gluten and hence structuring the bread will be difficult. We generally add yeast and water to the flour and knead it to make the dough. But in multigrain flour, forming a gluten is difficult.

    We can either knead the dough for 15-20 minutes continuously to form gluten in the dough or I will share a new method know an Autolyse. Autolyse is a French word derived from a biological term “autolysis”. Autolysis again is taken from Greek which means “self-splitting”. Confusing? Let’s simplify this. Autolysis is a biological process that refers to the destruction of cells by its own enzymes.

    What is Autolyse?

    Autolyse is a method in which the flour is first mixed with water and then rested for about 20-30 minutes. Time of resting depends on the weather conditions. Warmer the weather lesser the time. The process helps the dough become flexible and extensible. After the resting period, other ingredients like salt, yeast, and oil are added.

    As we know that this is a process of self-destruction and in baking it means that when the dough is in resting state, the oxidation process helps enzymes to breaks down into proteins and starch. Protein is what further gets formed as gluten.

    This Autolyse reduces the total kneading time and increases the extensibility of the dough. Also, the dough after the bake shall be bigger and lighter.

    Which bread is good for weight loss?

    This is a question that has been asked by numerous people and there is no right answer to it. There is no head to head analysis of multigrain bread vs brown bread. The amount of variety available in the market leads to too much of confusion. Let us get some fine details here.

    White Bread: Made of refined and stripped wheat grain and that means most of the fiber and natural nutrients are lost. All you are eating is carbohydrate.

    Brown Bread: Don’t blindly buy a bread thinking it to be healthy bread by looking at its color. The color is, most of the times, artificial. Look at the ingredients. Most of the brown bread you find in the market is made of 33% of whole grain and that means there is very little nutritional value but a lot of colors to excite you.

    Whole wheat bread: A whole wheat bread, many-a-times, could be a lot better bet to a multigrain bread. If you are eating a bread which is made of 100% whole wheat, then you are actually eating a lot of fiber, essential B Vitamins, and essential minerals.

    Multigrain bread: A multigrain bread is healthy only if it carries whole grain. If the multigrain bread is made of refined grain, no matter how many, then the purpose of eating multigrain bread is defeated. Multigrain Sandwich bread results in highly effective in weight loss provided the bread is made of whole grains. A Multigrain bread contains multiple types of seeds and grains.

    Ingredients

    Use Conversion Table to convert cups into grams

    ItemsQuantity
    Multigrain Flour400 gm
    Fresh Yeast15 gm
    Water350 ml
    Sugar1 tbsp
    Salt1 tbsp
    Oil2 tbsp
    Milk (For milk-wash)2 tbsp

    Calories Count

    Total Calories 1806.25
    Total Servings 1 Loaf
    Calories per Serving 1806.25

    Instructions

    In a bowl, mix water and flour. The batter will be very sticky. Cover the bowl with kitchen towel and let it rest for 30 minutes.

    Homemade Sandwich Bread Autolyse Batter

    Meanwhile, in a bowl, take yeast, sugar and 2 tbsp lukewarm water. Mix well and keep it aside until yeast activates.

    Homemade Sandwich Bread Yeast

    After 30 minutes, add activated yeast, salt and oil to the dough. Knead it for 5 minutes and keep it in a greased bowl. Cover it with cling wrap. Let this dough rest for 40 minutes or until doubles in volumes.

    Homemade Sandwich Bread dough before first rise

    After first rise, take the dough out onto a lightly floured surface. Punch the dough to release the air and knead it for 5 minutes. If you feel dough is sticky, sprinkle some flour but dough should not be stiff.

    Homemade Sandwich Bread dough after first rise

    Roll the dough into oval shape. Start folding it and shape it into a log. Line a loaf tin with parchment paper and place this dough log into that tin with seam-side down.

    Multigrain Sandwich Bread dough before second rise

    Give it milk-wash and cover it with greased cling wrap. Keep it aside for 40 minutes for second rise.

    Homemade Sandwich Bread dough after second rise

    If your bread top is turning too much brown, cover it with aluminium foil and continue to bake.

    Once done, take the bread loaf out from the oven, brush it with butter/oil. De-mould it and keep it on a wired rack.

    Let the bread rest for at least 2 hrs before you slice.

    Nutritious Multigrain Sandwich Bread Sliced

    Multigrain Sandwich Bread Slices

    Print Recipe
    Homemade Multigrain Sandwich Bread Recipe
    Cuisine Baked
    Prep Time 10 minutes
    Cook Time 35 minutes
    Passive Time 110 minutes
    Servings
    Loaf
    Ingredients
    • 400 gm Multigrain Flour
    • 15 gm Fresh Yeast Alternatively use active dry yeast 7gm or Instant Yeast 5gm
    • 350 ml Water
    • 1 tbsp Sugar
    • 1 tbsp Salt
    • 2 tbsp Oil
    • 2 tbsp Milk For Milk Wash
    Cuisine Baked
    Prep Time 10 minutes
    Cook Time 35 minutes
    Passive Time 110 minutes
    Servings
    Loaf
    Ingredients
    • 400 gm Multigrain Flour
    • 15 gm Fresh Yeast Alternatively use active dry yeast 7gm or Instant Yeast 5gm
    • 350 ml Water
    • 1 tbsp Sugar
    • 1 tbsp Salt
    • 2 tbsp Oil
    • 2 tbsp Milk For Milk Wash
    Instructions
    1. In a bowl, mix water and flour. The batter will be very sticky. Cover the bowl with kitchen towel and let it rest for 30 minutes.
    2. Meanwhile, in a bowl, take yeast, sugar and 3 tsp lukewarm water. Mix well and keep it aside until yeast activates.
    3. After 30 minutes, add activated yeast, salt and oil to the dough. Knead it for 5 minutes and keep it in a greased bowl. Cover it with cling wrap. Let this dough rest for 40 minutes or until doubles in volumes.
    4. After first rise, take the dough out onto a lightly floured surface. Punch the dough to release the air and knead it for 5 minutes. If you feel dough is sticky, sprinkle some flour but dough should not be stiff.
    5. Roll the dough into oval shape. Start folding it and shape it into a log. Line a loaf tin with parchment paper and place this dough log into that tin with seam-side down.
    6. Give it milk-wash and cover it with greased cling wrap. Keep it aside for 40 minutes for second rise.
    7. Once dough doubles in volume, remove the cling wrap. Brush the top with milk and put it into preheated oven at 200° C for 35 minutes.
    8. If your bread top is turning too much brown, cover it with aluminium foil and continue to bake.
    9. Once done, Take the bread loaf out from the oven, brush it with butter/oil. De-mould it and keep it on a wired rack.
    10. Let the bread rest for at least 2 hrs before you slice.

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    47 COMMENTS

    1. Hi, This process looks very interesting. But with above proportion and ingredients can I user regular method, mix yeast ,water, and rest of indigents ,wait of rise, bake? Please let me know.

    2. Hello sonia Mam,

      First of all thanks for such a wonderful recipes. Every time I follows your recipes. Everyone like very much. I have a question about yeast. I try bread once a week . Is dry active yeast healthy for kids.

      Regards
      Anshu Singla

      • Hi Anshu,

        Thank you so much for your awesome feedback.

        There is no harm in homemade baked goodies with yeast but make sure it is properly baked. Do not consume under-baked products as it can create a gastric issue.

        Happy Baking
        Sonia

    3. Hi Sonia, thanks for the recipe. I tried this and it came out lil dry… after second rise, lil bit of air is released by mistake, would that be reason for dryness??
      it was lil hard from outside…how we can avoid this next time? please help.

      • Hi Alekya,

        Skipping of air after the second rise will impact the texture and rise in the bread. If the dough was dry and hard then the bread will be dry and hard too. Work on the amount of water. Keep the dough soft to get soft and moist bread.

        Happy Baking
        Sonia

    4. Hi ..thanks for the recipes…
      What tin size u have used for all ur bread bakes..i think i have been missing reading the size of tins…

    5. Hi sonia!!!
      This recipe came out excellent! Thank you so much for not only sharing the recipe but also the video.
      I used whole wheat, ragi, buckwheat and oats flour. Even though the end result was great- but the dough was very sticky. Hence, i couldnt accomplish the windowpane test or fhe stretching consistency. Any tips?

    6. Hi Sonia ji, I have tried the above receipe it’s came out perfect but when I am slicing it after it completely cooled down the slice is getting broken . Can u plz guide me whr would I have gone wrong

      • Hi Sowjanya,
        There are two things that I can suggest:
        1. The hydration level in the recipe can make the bread dry and hence it will bread while slicing.
        2. if you were trying to slice it too thin the problem can occur.

        Regards
        Sonia

    7. Mam can we keep it in freeze after fermentation for overnight proofing ..if yes how many hours it would be keep it freeze ..shall it be kept for proofing after 1st proofing..or after fermentation and shaping… please clear..

    8. Hi
      I made a bread with this procedure but little varied ingredients. Added lil milk powder to it . The bread has come out very well

      • Hi Savita,

        It is always great to hear success stories. I am happy you liked the results. Try other recipes as well. I am sure you will like them too.

        Happy Baking.
        Sonia

    9. What we can use other than milk? For milk wash? I am looking for milk free bread? As my kid is allergic with diary? Plz suggest some substitute.

    10. I don’t have psyllium husk, I am thinking of using wheat flour instead of that. Should I adjust the amount of water then? What should the dough feel/look like before you start the Autolyze process?

      • Hello Chaitali,

        Feel free to skip or replace any grain from the list. The choices of grains could be different for different people. Infact, you can try this process of autolyse on 100% wheat flour too. If using only wheat flour then water quantity will be 250 ml (in total for yeast + dough kneading). Once you start the process of autolyse, the dough will be like a shaggy mass.

    11. Taming the yeast monster is a task by itself… you have explained it in a very easy comprehensive method.. Thankyou sooooo much .. will definitely try and give you feedback.

      • Hi Vidhya,

        Thanks much for liking my work. Your feedback is valuable to me. Please do try the recipe and in case you feel the need of assistance, feel free to write back to me. You might like to subscribe to my YouTube channel and you will never miss my video recipes.

        -Sonia

    12. I was just going through your blog..Excellent work. I have a question though. What is the fresh yeast you have mentioned in the recipe? And how to prepare it at home?

      • Hi Sudha,

        My sincere thanks for your kind words for my work. Your appreciation keeps me motivated. Fresh yeast also known as commercial yeast, will easily be available at a nearby bakery. Every bakery uses commercial yeast for their baked goods. I recommend buying yeast from a nearby bakery instead of trying to make yeast at home. The shelf life of fresh yeast is barely 2 months in deep freezer. It’s always recommended to buy small portions and use it before their expiry.

        Hope this helps.
        -Sonia

      • Hi Soha,

        You can certainly use only wheat flour. So you can bake your whole wheat bread instead of multigrain bread. Remember to reduce the water from 350ml to 300ml.

        – Sonia

    13. Hi Sonia, I woukd like to use homemade multigrain flour in which case can you tell me what proportions and which grains should be mixed.

      • Hi Asavari,

        The proportions are mentioned in the recipe. You may like to use the same proportions. Which grains depends on your choice. Be creative, or you may just use the combination I have used.

        – Sonia

    14. I hv two queries :
      First: does this method of autolyse holds good for any kind of flour.?
      Second : if I want to use active dry yeast then how much should be the quantity & do i need to reduce the amount of water from recipe to activate it.?

      • Hi Pooja,

        Yes, you can use Autolyse process for any kind of flour.
        Second, if you like to use active dry yeast, replace 15gm of fresh yeast with 7gm of active dry yeast. The water quantity to knead the dough does not change. For active dry yeast, use only 3 tea spoon of luke warm water.

        Hope this helps
        Sonia

      • Hi Divya, Autolyze process works well with water. If you want to use milk, try using 50% of water and 50% of milk. The more the dairy product, the less is the shelf life.

        Hope this helps.

        -Sonia

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