RITIKA NARULA

Multigrain Bread with Oats, Ragi, Amaranth and Khapli ( no maida)

I remember when I was working in a metro, Multigrain Breads were a rage. I too believed multi grain bread was healthy ! Or rather store bought multi grain bread was healthy. Much later when I started reading labels , I realized it was impossible to find a true multi grain bread with respectable levels of 'other ' grains . Even local bakeries had refined flours, additives etc in their list of ingredients.
 
 
I always wanted to make my own version of the Bread . I finally tried my hands on it.
The other grains except for whole wheat flour/ & suji , used here -
 
Oats- Rolled Oats ,
Ragi- Finger Millet ,
Amarnath - Rajgira and
Khapli - emmer ,
 
These other grains constitute 50 percent of the total grains .( the other half is Whole wheat and fine semolina). You can substitute any of these low gluten /no gluten flour with other flours that you might have in your pantry. 
 
 
 
 
 
 
This Eggless Multigrain Bread turned out little dense but very soft and flavourful. My hubby and daughter helped put up club sandwiches with it along with watermelon juice for the breakfast.
 
 
 

AuthorRitika NarulaCategory, , , DifficultyIntermediate

Yields1 Serving
Prep Time4 hrs 10 minsCook Time40 minsTotal Time4 hrs 50 mins

 1 cup or 115 grams Rolled Oats
 1 cup or 185 grams Fine Semolina
 3/4 cup or 90 grams whole Wheat Flour
 1/4 cup or 35 grams Ragi flour
 1/4 cup or 30 grams Amaranth flour
 1/4 cup or 30 grams khapali wheat (See notes)
 1 tsp rock salt
 1 cup plus 1/4 cup plus 2 tbsp hot milk
 1/3 cup plus 1 tbsp lukewarm water
 3 tbsp jaggery powder
 1 tsp plus 3/4 tsp instant yeast
 2 tbsp or 25 grams Butter
 2 tbsp milk powder (optional)

1

Add jaggery powder to the milk. Heat it till it is boiling and jaggery is dissolved.

2

Heat milk in a vessel ,add jaggery powder to it. Take oats in a big bowl and hot milk on it. Cover and keep aside till it is lukewarm to touch.

3

In the meantime, take whole wheat flour, semolina, ragi powder, Amaranth flour, Khapali wheat flour in a bowl and mix well.

4

Add salt to it and give a good mix.

5

Add milk powder and mix.

6

Check if oats are lukewarm to touch then add yeast and mix well.

7

Now add our flour mixture in batches and mix well with addition of every batches.

8

Add 1/3 lukewarm water with last batch of dry ingredients and mix using hands. Do not knead. Add a tbsp or more lukewarm water if there are dry specs of flour. Cover and let rest for 15 minutes.

9

Knead for 6 minutes till the dough comes to together.

10

Add in butter and incorporate while kneading for 5 more minutes.

11

Once the dough is smooth take out on a clean surface and knead a couple of times using hands. The dough should be soft and elastic

12

Brush a bowl with a oil and place dough in it . Brush top of the dough with a oil. Cover and let it proof for an our in a warm place.

13

Once double in size deflate the dough on a clean surface.Form a ball and cover and rest for 10 minutes. This rest is called bench resting .

14

In the meantime, brush loaf tin with oil.

15

Now form a rectangle of dough and make tight log.

16

Seal the seam.

17

Place loaf in loaf tin gently with seam side down.

18

Brush milk on top . Cover and let it proof in a warm place for a 40 minutes.

19

Preheat oven at 190 degree C in convection mode / toast mode during last 15 minutes of proofing.

20

Once the loaf has risen well, brush the top with milk and Sprinkle oats on top

21

Using sharp knife, make diagonal cuts on crust

22

Bake in the middle rack at 190 degree C for 30 to 40 minutes. (It took me 40 minutes)till the top crust is brown.

23

Remove from oven and let it cool for 5 minutes. Demould on a wire rack

24

Brush the top with butter.

25

Cover with damp cloth and let cool fully . Slice and enjoy.Store leftovers in a container.

NOTES-
26

(1) Substitute emmer/ khapli wheat with more equal quantities of amaranth / ragi or any other millet flour. However, it is recommended to use it as it is very flavourful.
(2) The dough wont double in size upon proofing but it will be puffy.

 

Ingredients

 1 cup or 115 grams Rolled Oats
 1 cup or 185 grams Fine Semolina
 3/4 cup or 90 grams whole Wheat Flour
 1/4 cup or 35 grams Ragi flour
 1/4 cup or 30 grams Amaranth flour
 1/4 cup or 30 grams khapali wheat (See notes)
 1 tsp rock salt
 1 cup plus 1/4 cup plus 2 tbsp hot milk
 1/3 cup plus 1 tbsp lukewarm water
 3 tbsp jaggery powder
 1 tsp plus 3/4 tsp instant yeast
 2 tbsp or 25 grams Butter
 2 tbsp milk powder (optional)

Directions

1

Add jaggery powder to the milk. Heat it till it is boiling and jaggery is dissolved.

2

Heat milk in a vessel ,add jaggery powder to it. Take oats in a big bowl and hot milk on it. Cover and keep aside till it is lukewarm to touch.

3

In the meantime, take whole wheat flour, semolina, ragi powder, Amaranth flour, Khapali wheat flour in a bowl and mix well.

4

Add salt to it and give a good mix.

5

Add milk powder and mix.

6

Check if oats are lukewarm to touch then add yeast and mix well.

7

Now add our flour mixture in batches and mix well with addition of every batches.

8

Add 1/3 lukewarm water with last batch of dry ingredients and mix using hands. Do not knead. Add a tbsp or more lukewarm water if there are dry specs of flour. Cover and let rest for 15 minutes.

9

Knead for 6 minutes till the dough comes to together.

10

Add in butter and incorporate while kneading for 5 more minutes.

11

Once the dough is smooth take out on a clean surface and knead a couple of times using hands. The dough should be soft and elastic

12

Brush a bowl with a oil and place dough in it . Brush top of the dough with a oil. Cover and let it proof for an our in a warm place.

13

Once double in size deflate the dough on a clean surface.Form a ball and cover and rest for 10 minutes. This rest is called bench resting .

14

In the meantime, brush loaf tin with oil.

15

Now form a rectangle of dough and make tight log.

16

Seal the seam.

17

Place loaf in loaf tin gently with seam side down.

18

Brush milk on top . Cover and let it proof in a warm place for a 40 minutes.

19

Preheat oven at 190 degree C in convection mode / toast mode during last 15 minutes of proofing.

20

Once the loaf has risen well, brush the top with milk and Sprinkle oats on top

21

Using sharp knife, make diagonal cuts on crust

22

Bake in the middle rack at 190 degree C for 30 to 40 minutes. (It took me 40 minutes)till the top crust is brown.

23

Remove from oven and let it cool for 5 minutes. Demould on a wire rack

24

Brush the top with butter.

25

Cover with damp cloth and let cool fully . Slice and enjoy.Store leftovers in a container.

NOTES-
26

(1) Substitute emmer/ khapli wheat with more equal quantities of amaranth / ragi or any other millet flour. However, it is recommended to use it as it is very flavourful.
(2) The dough wont double in size upon proofing but it will be puffy.

Multigrain Bread with Oats, Ragi, Amaranth and Khapli ( no maida)

4 thoughts on “Multigrain Bread with Oats, Ragi, Amaranth and Khapli ( no maida)”

  1. Well explained recipe. Thanks.
    Can we use the same recipe if we want to make whole wheat bread instead of multigrain.?

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