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multigrain bread recipe
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5 from 1 vote

Multigrain bread recipe | multigrain seed bread recipe

Multigrain bread recipe with 4 different flours and seeds
Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
Course: main
Cuisine: world
Servings: 1
Calories: 149kcal
Author: Harini


  • 1 1/2 cups whole wheat flour
  • 1/2 cup ragi flour
  • 1/4 cup bajra flour
  • 1/4 cup quick cooking oats
  • 1/2 cup mixed seeds such as flax seeds nigella seeds, melon seeds + More for topping
  • 1 cup lukewarm water + more for kneading
  • 1 1/4 cup active dry yeast
  • 2 teaspoons cane sugar
  • 2 tablespoons olive oil
  • Salt


  • Add 1 1/4 teaspoon yeast and 2 teaspoon sugar to 1 cup lukewarm water. Let the yeast get activated.
  • Once the yeast is activated add 1 1/2 cups wheat flour, 1/2 cup ragi flour, 1/4 cup bajra flour and 1/4 cup quick cooking oats to the yeast water. Add 2 tablespoons olive oil, required salt and 1/2 cup mixed seeds. Mix well with a spatula and then start kneading. Add 1/2-3/4 cup water as required to knead the dough. Knead well for 10 minutes. The dough should be soft, smooth and non sticky. Cover with a damp towel and set aside in a warm place for 1.5-2 hours. Once the dough is raised punch it back and knead slightly.
  • Grease and dust a baking sheet. Now roll the dough into a thick circle and roll it into tight log.Place on the baking sheet and rest for 20 minutes.
  • Preheat oven at 220C. Brush the top of the rolled log with some water or milk. Add more seeds as topping. Bake in the hot oven for 35-40 minutes. Allow the bread to cool for at least 30 minutes before slicing. Serve multigrain bread with butter


1. You can use 3/4 cup maida and 3/4 cup wheat for lighter bread
2. You can use any millet flour as per preferance


Calories: 149kcal