India and worldwide

Multigrain bread

Atta, oats, jowar and a fistful of seeds in one hearty, nutty loaf. Every slice has some crunch.

200 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayAtta and maida loaf with jowar, oats and seeds.

The original

197kcalsame

6 gproteinsame

4 gfibresame

200minutessame

Multigrain bread.

Per serving, worked out from the ingredient table.

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta

Maida (all-purpose flour, plain flour)1¼ cups

Jowar flour (sorghum flour)⅓ cup

Rolled oats (porridge oats)½ cup, plus extra to top

Flax seeds (linseed)2 tbsp

Sesame seeds1½ tbsp

Melon seeds (melon seeds, peeled)1½ tbsp

Instant dry yeast2 tsp

Salt1½ tsp

Honey1 tbsp

Cooking oil (vegetable oil)2 tbsp

Water1⅓ cups, warm

4 steps

1Soak oats and seeds in 100 ml of the water for 15 minutes.
2Mix flours, yeast and salt, add honey, oil, the soaked mix and remaining water. Knead 10 minutes.
3Rise 1 hour 15 minutes. Shape, place in a loaf tin, brush with water and top with oats.
4Rise 45 minutes, then bake at 190 C for 35 to 40 minutes. Cool fully.

Serve it like this

Slice and toast, then top with avocado, egg or paneer bhurji. Lovely with soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.