1/2cupmixed seeds such as flax seedsnigella seeds, melon seeds + More for topping
1cuplukewarm water + more for kneading
1 1/4cupactive dry yeast
2teaspoonscane sugar
2tablespoonsolive oil
Salt
Instructions
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
Notes
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