It’s My Loaf! Multigrain Bread Tune-up

Kitchen science could be as labyrinthine as any other, if not more. Persnickety recipes that are so exacting in their requirements that they throw cold water on the cook who dares to substitute an ingredient or take a wee shortcut in technique. Fall short of a measly egg-white and the soufflé sulks in the oven; forget the cup count while measuring the water for rice and you have on your hands a morbid mush instead of a perky pulao. A minute nixed in the frying of onions results in a lackluster curry, missing that distinctive bhuna flavor and golden brown hue. Even in the most organized of kitchens, there are times when one discovers that the last of the flour on the shelf does not size up to the 3 cups one was hoping for, or that the expensive nuts bought for a special dessert have turned rancid lying in the back of a cupboard.

Amidst all these small and big disasters, it is a relief to have a Multigrain Bread recipe that can be tuned up to the contents or lack thereof, at the Tadka kitchens. Bread flour can go in for the all-purpose, whole-wheat can be replaced with atta. The rye, corn meal and besan can be replaced with other healthful flours that have earned their spot in the pantry – whether milled from SoyaRagiBajra, Buckwheat, Sorghum, Brown Rice or evenUrad Dal. With a cup of whole wheat flour adding to the fiber content, the goodness of oats and the palatable notes from an entire cast of supporting grains, this is a recipe that we turn to often, and hope that you will too.

Multigrain Loaf
(Makes 1 hearty loaf)

  • 1 Cup (+ 2-3 Tablespoons) lukewarm water (approx)
  • 2 Tablespoons honey
  • 2 Teaspoons active dry yeast
  • ¼ Cup milk powder
  • 2 Tablespoons butter, melted
  • 1½ Cups all-purpose flour
  • 1 Cup whole-wheat flour
  • ½ Cup oats
  • ¼ Cup rye flour
  • ¼ Cup corn meal or makki-ka-atta
  • ¼ Cup besan(chickpea flour)
  • 1½ Teaspoons salt
  • ½ Cup finely chopped walnuts (optional)

Dissolve the active dry yeast in 1 cup of the warm water and wait for it to froth up, before combining with the remaining ingredients in a large bowl, and mix well with a sturdy wooden spoon. Cover the shaggy mass and allow it to rest for 15 minutes, this will hydrate the flours and give a head start to the kneading. Knead for about 10 minutes, adding more water if the dough is dry. While kneading, fold the dough over and push away with the heel of your hand, turn and repeat. The dough should become smoother and bounce back slightly when prodded. Finally knead in the walnuts, if using. Roll the dough into a ball, place in a lightly greased bowl, cover and let it rise for 1 hour.

Gently flatten the dough, and fold it over like a letter, one fold overlapping another, fashion it into a loaf shape with a smooth top. Place the log in a well-greased 9” x 5” loaf pan. Cover with greased plastic wrap, and let it rest for about 60-90 minutes in a warm place, or until almost 1″ above the rim of the pan. Meanwhile preheat the oven to 350°F. Brush the loaf with milk and sprinkle some oats or cracked grains on top. Bake the bread for 35 to 40 minutes. If the top appears to be browning up too quickly, make a tent-like cover with aluminum foil over the pan for the last 10 minutes of baking. Once its done, transfer to a baking rack, and brush the hot loaf with a little butter if desired, for a softer crust. Cool the bread completely before slicing in.

Our Bread is being shared with –

           It's a Keeper           Miz Helen’s Country Cottage


friday potluck guest host girlichef                     


This entry was posted in Bread Binder and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

44 Responses to It’s My Loaf! Multigrain Bread Tune-up

  1. Richa says:

    awesome.. perfect loaf!! .. and thats a lot of grains in it!

  2. Swathi says:

    I love home made bread, yes it is difficult to scale up one with different flours, you done very nicely. looks awesome.

  3. Alea Milham says:

    Wow, what a beautiful loaf of bread! It looks absolutely perfect and I love all the different flour combinations you have used. Thanks for sharing your recipe with the Hearth and Soul Hop.

  4. delicious looking healthy bread

  5. purabinaha says:

    This multigrain loaf picture is making me hungry. I just saw your link at heart and soul blog hop. This recipe sounds great. I am too tempted. Can’t wait to try this recipe!

  6. Sanjeeta kk says:

    Such healthy ingredients to go in this wonderful loaf!

  7. What a plump loaf… yummm

  8. aipi says:

    A splendid loaf! Love the aroma of homemade bread n the taste is definitely unbeatable!This recipe looks like a keeper!
    US Masala

  9. Manju says:

    Bread making has never been up my alley so I have immense respect for anyone who can do that right! The loaf looks so beautiful and perfect and I can only imagine the aromas while baking it 🙂

  10. Hello,
    I’m a big big fan of Bread out here and I couldn’t resist writing to you when I saw that you too love the smell of freshly-baked bread just out of the oven! Well, I’m hosting this event at my place which calls for any recipe that involves Bread and I would be so happy to see your lovely Multigrain recipe there!Come over sometime and take a peek!:)


  11. Joanne says:

    That is one GORGEOUS loaf! It’s hard to make whole grain loaves look that good but you’ve definitely done it!

  12. incidentalcooksuman says:

    Perfect and beautiful looking loaf…and sounds healthy too…

  13. Wendy says:

    Thanks for linking up today! Following you now.

    Around My Family Table

  14. KB says:

    Looks deliscious. Thanks for sharing with Simply Delish.

  15. Erin says:

    Looks beautiful! I will definitely be trying this recipe. Thanks for sharing 🙂

  16. Miz Helen says:

    I am going to love this bread and I can’t hardly wait to make it. Thank you so much for sharing this great recipe with Full Plate Thursday and please come back soon!
    Miz Helen

  17. Christina says:

    Hi! I’m featuring your recipe on It’s a Keeper Thursday this week! I’d love if you stopped by and grabbed a button.

    And, feel free to link up another great recipe this week too!

    Christina @ It’s a Keeper
    Follow me on Facebook and Twitter

  18. harini-jaya says:

    awesome loaf..I like that the loaf has risen and domed so much..thanks for sending it to the ‘Only-Baked’ event.

  19. Pingback: YBR-Your Smoking Hot Recipes of July 2011!

  20. Richa Dubey says:

    I feel like Superwoman. I have FINALLY, after much trial and error, hit upon a recipe that uses only multigrain flour without messing around with any all-purpose/ bread flour. The secret ingredient is buttermilk 🙂 Thanks for putting me on the right track. Hugs.

  21. A quick question..wanted to make this one. Can i use the regular quick oats (quaker) for this or should i use the traditional recipe?

  22. Shazia says:

    Can I try adding powdered oats instead of rye flour? I’m only able to find 1.5 kg packets and don’t want to waste it..thank you

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s