Multigrain Bread | Sanjeev Kapoor Khazana

Freshly baked bread made with a mix of multigrain flours studded with multigrain seeds.

MULTIGRAIN BREAD

Ingredients

½ cup finger millet (ragi) flour
¾ cup whole wheat flour
¾ cup refined flour + for dusting
¼ cup oats
Butter for greasing and brushing
1½ tablespoons fresh yeast
A pinch castor sugar
1 teaspoon salt
1 tablespoon flax seeds
1 tablespoon sunflower seeds
1 tablespoon black sesame seeds
Milk for brushing

Method

1. Preheat oven at 180ºC. Grease a baking tray with some butter and dust with some refined flour.
2. Take fresh yeast in a microwave proof bowl. Add castor sugar and some water, mix and heat it in a microwave for 10 seconds. Set aside to activate.
3. Siftmillet flour, whole wheat flour and refined flour in a bowl. Add salt and mix. Add activated yeast and mix well. Add sufficient water and knead into a soft dough.
4. Dust the worktop with some refined flour, place the dough and stretch well. Halve the dough.
5. Dust the worktop with some refined flour, place a portion and roll out to make a thick oval sheet, lightly stretch the edgesand roll the sheet in.
6. Combine oats, flax seeds, sunflower seeds and sesame seeds in a bowl and mix well.
7. Line the worktop with a parchment paper and put the oat-seeds mixture on it.
8. Brush some milk over prepared dough, place it over oat-seeds mixture and cover it well.
9. Put the multigrain dough onto the greased baking tray and set aside to prove for 20-25 minutes.
10. Make diagonal incisions on top of the dough. Place the baking tray in preheated oven and bake for 15-20 minutes.Remove from oven, brush some butter on top and set aside to cool.
11. Serve.

Preparation Time: 40-45 minutes
Cooking Time:25-30 minutes

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