One of the most unfortunate trends of the last many years is that white bread is still more popular than whole grain bread. Refined flour has had the brown husk of the grain stripped away that contains most of the vitamins and nutrients. Without the fibrous husk, refined starches are broken down quickly into sugar and absorbed immediately in the blood stream. White bread is easier to digest but it leaves you hungry soon. Whole wheat bread or multigrain bread takes longer to digest, releasing energy slowly. This makes you feel full for a longer period, reducing hunger pangs. Plus, it has all the goodness of grains.
Making bread is easy. There is nothing that tastes better than a loaf of freshly baked bread.
I often make multigrain bread at home. My daughter loves to take it to school.
You can take flours of your choice.
- 2 cups whole wheat flour
- 1 cup rolled oats (powdered) + 1 tbsp for sprinkling
- ¼ cup Raagi (finger millet) flour
- ¼ cup Soya flour
- ¼ cup olive oil (canola oil, sunflower oil or any other oil can also be used)
- 2 ½ teaspoons instant yeast
- ¼ cup honey
- 1 teaspoon salt
- ¼ cup milk powder
- 1 teaspoon milk
- 1 cup water (quantity of water depends on requirement while kneading)
- Mix yeast in the warm water and keep covered for a while. In about 15 minutes, it should become frothy.
- In another pan, mix all the flours, milk powder, salt and oil. Add honey and mix well.
- Now knead this mixture with the frothy yeast and water mix. If the dough feels hard, add more water gradually. I used local grains that kept absorbing water.
- Knead the dough for 8 to 10 minutes. The dough should become soft and supple. It should not be sticky. Transfer the dough to a greased bowl and cover the bowl. Let it rest for an hour or until double its size.
- Punch down the dough, knead again for 2 to 3 minutes. Shape into a loaf and transfer to a greased loaf tin. Cover, and let it rise till it becomes double its size.
- Shape the kneaded dough, place it in an 8 inches x 4 inches inch greased loaf tin. Cover the loaf tin and keep it in a warm place.
- Allow the bread to rise for an hour or until double.
- Brush the top with milk and sprinkle oats.
- Bake in a preheated oven at 180 degrees C for 30 minutes. The top should turn golden and the container should sound hollow when tapped at the bottom.
- When done, remove from the oven and remove from the loaf tin after 5 minutes.
- Cool it on a wire rack. Slice when cold