I have had a few health conscious people asking me to share a Homemade 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 homemade multi grain bread recipe.
Homemade 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 Homemade Multigrain 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.
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5-grain bread recipe (Multigrain sandwich 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.
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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.
Quick Notes
Tin Size | |
Oven Temp | 200 °C |
Baking Time | 40 min |
MW Convection Temp | 180 °C |
Baking Time | 40 min |
Demold Instructions | Immediately |
Cooling Time | 2 hr |
PS: Use conversion table to switch recipe between grams and cups.
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Multigrain Sandwich Bread Recipe
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.
Meanwhile, in a bowl, take yeast, sugar and 2 tbsp lukewarm water. Mix well and keep it aside until yeast activates.
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.
After the 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 the dough is sticky, sprinkle some flour but the dough should not be stiff.
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.
Give it milk-wash and cover it with greased cling wrap. Keep it aside for 40 minutes for the second rise.
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.
If your bread top is turning too much brown, cover it with aluminum 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.
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
- 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.
- Meanwhile, in a bowl, take yeast, sugar and 3 tsp lukewarm water. Mix well and keep it aside until yeast activates.
- 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.
- 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.
- 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.
- Give it milk-wash and cover it with greased cling wrap. Keep it aside for 40 minutes for second rise.
- 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.
- 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.
Hi Sonia
Can we make it without wheat flour… Only multigrains…
Hi Pooja
Well I wouldn’t say no as I believe is trying and experimenting. So go ahead and try it without wheat flour. Fail or pass, whatever the results will be, please share with me. I will wait.
Happy Baking!
Sonia
Hi ma’am I tried multigrain bread recipe using aashirvad multigrain atta and first rise was prefect but after punching and kneading it again and keeping for final rise during that time it is not rising as much as first rise so where am I going wrong can you please guide me
That’s fine if the bread is taking little longer time to rise. Wait until it doubles and then bake.
One more question: Can you suggest any changes to the recipe if it is being made in a bread maker?
Hello Ayushi,
Thanks for writing.
Since I do not use a bread maker I wouldn’t really suggest any change. It is more on you trying and checking.
Happy Baking!
Team ABCB
Hey!
I loved your recipe and want to make it at home. However, during summers Maize flour is slightly difficult to come by, and it produces a lot of heat in the body (or so I have told by elders in my family). Is there an alternative flour that I can use without terribly affecting the proportions in the recipe?
Hey Ayushi
Well, you can make your own combination of flour/grains to make multigrain flour.
Hope it helps.
Happy Baking!
Hello ma’am why the top crust layer gets cracked
Hey Ayushi,
That can be because of poor shaping or using excess dry flour while shaping.
Hope it helps.
Happy Baking!
Hi mam your recipe is really good. I will make bread soon. Can I use different types of seeds like flex seeds pumpkin seeds chia seeds etc. and when I can add them. Thanks soo much.
Hey Usha,
Yes, you can add seeds into the flour or can use them while shaping.
Happy Baking!
Mam can v make ladi pav using this recipe
Hey Richa,
Yes, you can.
Happy Baking!
Hi Sonia,
I went through your whole wheat bread recipe. I have a confusion. Please clarify. While u say, bake at 200 degrees, for 35 minutes, you mean we should be setting the OTG at toast mode and not at bake mode?
Hey Sheetal,
You got it right. We always use toast mode to make loaves of bread.
Happy Baking!
Can I nt use cling wrap and use damp tea towel. Secondly you have oil led your cling wrap so if use Tea towel how will I do that
Towel will get stick to the dough after second rise. So it’s better if you use cling wrap.
Happy Baking
Sonia
Hi Sonia .. just started to go thru your recipies . Haven’t baked anything from your treasure . I personally try to avoid plastic . What can I subsitute cling wrap . Does the cling wrapping play an important role or can I do it with damp tea cloth
Well in baking, at many points we need cling wrap only as it cannot be replaced with anything. But if you are asking about covering the dough of bread, you can use aluminium foil as well.
Hi mam. Going to try ur recipe. But need to know measurements in cup.. 400gm flour in cup? Yeast in tsp??
Hi Geetha,
Baking requires accuracy. And that is why I always recommend using weighing scale. However you can use any conversion table from internet to get the measurements in cups/spoons.
Happy Baking!
Sonia
Hi Sonia …can I use ragi /jowar flour instead of oats ???
Hey Pooja,
Absolutely, you can use your own combination.
Happy Baking!
Hii Sonia Ji
Loved yor recipe it’s too easy.. only m getting difficult in getting result.. m using multigrain atta.. can u plz suggest me water level… m using 350 ml want… but it’s too sticky after first rise. And after backed surface are too hard … whr m failed
Hi Ami,
If the dough is sticky, reduce the water amount and once there is desired brown color on the top while baking, cover it with aluminium foil and continue to bake. You will get soft and moist bread. And more over Bread baking needs Practice and Patience.
Happy Baking!
Sonia
Hi Sonia, recipe was very nice. I tried it. My bread can out well. The outer crumb on sides as well as below was crusty, more than normal one. Is it better to use parchment paper. Also How big should be loaf pan.
Hello Deepa,
Yes, using parchment paper will help to keep the outer crust soft. This recipe requires a loaf tin of 9x4x4 inches.
Thanks
Happy Baking!
Please share shelf life of this bread and how to store it in summers
Khushboo, the shelf life of homemade bread is generally 3 days and in summers, I prefer to store my bread in bread box in refrigerator. Hope this will help.
Happy Baking!
Sonia
Hi, can I use a Kitchenaid mixer for this recipe? thank you
Hi Sylvia,
Yes, you can use stand mixer to knead the dough.
Happy Baking!
Sonia
Ma’am can you please specify the flours which constitute the multi grain flour .Regards
Please read the recipe. We have already mentioned it.
Thanks
Sonia
how to use instant yeast in this recipe?
Meenakshi, use 1/3 of the amount mentioned for fresh yeast.
Hi Sonia
Can i use Aashivad multigrain flour for this recipe? If so how much water quantity can i use?
Yes Sangeetha you can use any multigrain flour. Rest everything will remain same.
Hey Sonia.. this is Leena. Last week I baked Millet+ sorghum+ WWF bread. The bread loaf was quite dense, although it was soft and tasty. What could be the reason for dense structure ?? And it was not risen fully till the rim of the tin, like any other breads.
Leena, along with whole wheat flour you have used Millet to bake bread. Millets are gluten free hence your bread was dense and didn’t rise much. For gluten free flours, the recipes are different.
Happy Baking,
Sonia
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.
Janhavi, there is no harm in experimenting. You can definitely try. However, every process you follow, change the results.
Happy Baking,
Sonia Gupta
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
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
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…
Hello Vrinda,
For Bread Loafs, I use 9x4x4 tin.
-Sonia
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?
Hello Nikita,
The window pane test will be difficult as the gluten level in a multigrain bread is very low.
Regards
Sonia
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
Thank you Soniaji . So shall I have to increase the water level ? . As the slicess are lil thicker than the market Wala bread .
In that case, most likely it is the hydration part. Next time increase the water level in your dough and then check the result.
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..
Hello Kirtika,
Yes, you can keep the dough in the refrigerator for slow proofing. Keep it for 6-7 hours or until the dough doubles in volume.
Sonia
Nice recipe.from where did you buy the soya flour,maize flour,psyhillum husk
Dear Betsy, I heavily rely on Amazon. You may find them here
Soya Flour: http://amzn.to/2ICPYQU
Maize Flour: http://amzn.to/2DIOdxQ
Psyllium husk: http://amzn.to/2ID7Mvc
Sonia
Can I use ragi flour instead of maize
Dear Prabha,
Please feel free to swap maize with ragi.
-Sonia
Hi. Am planning to try this recipe. Wanted to knw on which level should the tin be kept in oven. Lowest level or middle?
Hi Shipra,
Use the middle rack for baking bread.
Sonia
Thanks
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
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.
Hi Lata,
As an alternate, you can dissolve honey + water and use it. You can also use egg white to wash your breads.
Sonia
Psylium husk is it whole wheat husk called bussa.
Geralyn,
Please check the link for Psylium husk: http://amzn.to/2uPoILp
Sonia
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.
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
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, what if i use wheat flour only? Will it work? Its very difficult for me to get all those flours. Thanks
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
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
Hi Sonia, I have the same query as Asavari.
But can’t seem to find the proportions mentioned any where in the actual recipe.
Dear Fernandes,
Just below the description of Psyllium Husk, you will find the proportions. Please read the recipe again.
– Sonia
What percentage of various flours have u used.Thanks
Hi Betsy,
It is mentioned in the recipe. Please check.
-Sonia
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
Can i replace water with milk.
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