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    Home » Bread Recipes

    Multigrain Bread Recipe | Millet Bread

    Published: Mar 16, 2016 · Modified: Mar 17, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Multigrain Bread is a simple artisan vegan bread recipe that is slightly nutty with an earthy flavor, prepared using a combination of grain and millet flour. Use this bread to make sandwiches, morning toast, or as a side for dinner.

    Multigrain Bread | Vegan Artisan Millet Bread Recipe | Homemade Sandwich, toast bread.
    Jump to:
    • Recipe card
    • Multigrain artisan bread recipe
    • Ingredients
    • Prepare the dough
    • Bake the multigrain bread
    • Tips
    • More vegan bread recipes
    • User Reviews

    Recipe card

    Multigrain Bread | Vegan Artisan Millet Bread Recipe | Homemade Sandwich, toast bread.

    Multigrain Bread Recipe | Millet Bread

    Kushi
    Multigrain Bread is a simple artisan vegan bread recipe that is slightly nutty with an earthy flavor, prepared using a combination of grain and millet flour. Use this bread to make sandwiches, morning toast, or as a side for dinner.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Course Dinner, Lunch
    Cuisine American
    Servings 12
    Calories 126 kcal

    Equipment

    • Baking pan

    Ingredients
      

    • 1 ½ cups All purpose flour Maida Read tips on all flour substitutes
    • ¾ cup Whole wheat flour
    • ¾ cup White millet flour jowar flour,
    • ¾ cup Pearl millet flour bajra flour
    • ¾ cup Soybean flour oat flour
    • 2 teaspoon Salt
    • 1 tablespoon Coconut Oil any preferred oil
    • 1 tablespoon Sugar
    • 1 ¾ cups Warm water
    • 1 Packet Active dry yeast 2 ¼ tsp

    Instructions
     

    Prepare the dough

    • Add warm water and sugar to a large bowl. Sprinkle yeast.
      1 tablespoon Sugar, 1 ¾ cups Warm water, 1 Packet Active dry yeast
    • Cover and leave it undisturbed for 10 minutes or until the yeast activates.
    • Add flour, whole wheat, millet flours and soy bean flour (or any mutligrain flour that you will be using), salt, coconut oil and mix.
      1 ½ cups All purpose flour, ¾ cup Whole wheat flour, ¾ cup White millet flour, ¾ cup Pearl millet flour, ¾ cup Soybean flour, 2 teaspoon Salt, 1 tablespoon Coconut Oil
    • Knead for about 5 minutes to form a soft dough.
    • First rise: Cover the dough in a greased bowl and keep it in a warm place for 1 hour or until it doubles in size.
    • Second rise: Transfer the dough to the working surface. Punch and form a ball-shaped loaf.
    • Place the dough on a baking sheet. (You can also shape it into a log and place it in loaf pans or shape it into 12 or 15 dinner rolls)
    • Cover and keep it in a warm place until it is doubled in size for about 30 minutes to 1 hour.

    Bake the multigrain bread

    • Preheat the oven to 450 degrees F.
    • Place an oven-safe bowl filled with water on the bottom rack. This is done to get a good amount of moisture in the oven, which helps to give the bread a nice crust.
    • Using a sharp knife or blade, score the bread.
    • Before placing the bread in the oven, spray some water using a spray bottle. The fine mist on the surface of the dought helps develop nice crispy crust.
    • Bake for about 35 to 40 minutes until you get golden crust or hollow sound when tapped from bottom.
    • Allow it to cool down entirely, even before you slice them.
    • Prepare your favorite sandwiches, or simply spread some butter on the bread slices and enjoy.
    • Leftover bread can be covered and stored at room temperature for 3 days or in the refrigerator for up to 10 days.

    Notes

    • I prepare this bread with a little leftover millet and multigrain flour from my pantry, which I then use to make morning toast or sandwiches. 
    • If the flour listed in the ingredients is not available, you can use any other millet flour like quinoa, spelled flour, or quick oats, or increase the amount of wheat flour to make a dough. 
    • You may have to increase or decrease the amount of flour in the recipe based on the weather conditions and the brand of flour you use. The dough should be soft and a little tacky. For 1 ¾ cup water, you will need 4 to 5 cups of flour. 
    • To make it crunchy and flavorful, you can add pumpkin or sunflower seeds, nuts, raisins, chia, flaxseed, or sesame seeds. 

    Nutrition

    Calories: 126kcalCarbohydrates: 21gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 391mgPotassium: 202mgFiber: 2gSugar: 2gVitamin A: 9IUCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Multigrain artisan bread recipe

    My family is a big fan of multigrain chapati (flatbread), which is prepared by mixing multiple flours. Instead of flatbread, I decided to use the same combination of flour to bake an artisan bread, and I ended up baking this beautiful loaf. The bread is dense yet soft and moist.

    Use it to make sandwiches or as a side with a bowl of soup, salad, or grilled meat and vegetables. For busy mornings, toast, spread butter, jam, or any nut butter, and enjoy.

    Homemade vegan artisan bread recipe. Best breads. Multigrain bread for toast, sandwiches, dinner.

    Ingredients

    • Active dry yeast.
    • This bread combines millet flour (white and pearl), soybean, whole wheat flour, and white flour. If the millet flour mentioned is unavailable, you can use quinoa flour, spelt, or oats flour in the recipe.
    • Salt and sugar to taste.

    Check out the recipe card for the full list of the ingredients.

    Prepare the dough

    • Add warm water and sugar to a large bowl. Sprinkle yeast. 
    • Cover and leave it undisturbed for 10 minutes or until the yeast activates.
    • Add flour, whole wheat, millet flours and soy bean flour (or any mutligrain flour that you will be using), salt, coconut oil and mix. 
    • Knead for about 5 minutes to form a soft dough. 
    • First rise: Cover the dough in a greased bowl and keep it in a warm place for 1 hour or until it doubles in size.
    • Second rise: Transfer the dough to the working surface. Punch and form a ball-shaped loaf. 
    • Place the dough on a baking sheet. (You can also shape it into a log and place it in loaf pans or shape it into 12 or 15 dinner rolls) 
    • Cover and keep it in a warm place until it is doubled in size for about 30 minutes to 1 hour.
    Millet bread or multigrain bread using wheat and millet flours.

    Bake the multigrain bread

    • Preheat the oven to 450 degrees F.
    • Place an oven-safe bowl filled with water on the bottom rack. This is done to get a good amount of moisture in the oven, which helps to give the bread a nice crust.
    • Using a sharp knife or blade, score the bread.
    • Before placing the bread in the oven, spray some water using a spray bottle. The fine mist on the surface of the dought helps develop nice crispy crust.
    • Bake for about 35 to 40 minutes until you get a golden crust or hollow sound when tapped from the bottom.
    • Allow it to cool down entirely, even before you slice them.
    • Prepare your favorite sandwiches, or simply spread some butter on the bread slices and enjoy.
    • Leftover bread can be covered and stored at room temperature for 3 days or in the refrigerator for up to 10 days.
    Best breads for sandwiches, toast, side for dinner, soup, salad etc. Multigrain bread recipe.

    Tips

    • I prepare this bread with a little leftover millet and multigrain flour from my pantry, which I then use to make morning toast or sandwiches. 
    • If the flour listed in the ingredients is not available, you can use any other millet flour like quinoa, spelled flour, or quick oats, or increase the amount of wheat flour to make a dough. 
    • You may have to increase or decrease the amount of flour in the recipe based on the weather conditions and the brand of flour you use. The dough should be soft and a little tacky. For 1 ¾ cup water, you will need 4 to 5 cups of flour. 
    • To make it crunchy and flavorful, you can add pumpkin or sunflower seeds, nuts, raisins, chia, flaxseed, or sesame seeds. 

    More vegan bread recipes

    • Best Homemade Pita Bread Recipe | Greek Vegan Pita Bread for hummus, falafel, sandwich, gyros.
      Homemade Pita Bread Recipe (Vegan, Easy)
    • Avocado Flatbread | Indian Avocado paratha (roti, chapati) Simple breakfast, lunch, dinner recipe.
      Avocado Flatbread | Avocado Paratha (Vegan, No Yeast Bread)
    • EASY 5 INGREDIENT, VEGAN ARTISAN BREAD
      ARTISAN BREAD
    • Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera
      Ethiopian Bread

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this vegan multigrain bread recipe in March 2016. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More Best and Delicious Bread Recipes

    • Persimmon Cake | Banana Persimmon Bread
    • Simple and easiest homemade bread recipe | white bread loaf | soft sandwich bread.
      Simple Homemade Bread Recipe | White Bread
    • Easy pear bread | Pear coffee cake with streusel topping | Fall, Thanksgiving, Christmas Dessert.
      Easy Pear Bread Recipe | Pear Coffee Cake
    • Moist Cinnamon Apple Bread Recipe | Quick Apple Cake Loaf | Crisp Apple Bread.
      Cinnamon Apple Bread Recipe | Apple Cake Loaf

    Reader Interactions

    Comments

    1. Shradha

      July 22, 2016 at 2:40 am

      Shud I b adding any gluten to this bread to get a better bread?

      Reply
      • Kushi

        July 24, 2016 at 6:48 pm

        The all purpose flour I added was sufficient. It turned out perfect!

        Reply
    2. Shradha

      July 26, 2016 at 3:48 am

      5 stars
      Tried the bread,was dense but still the taste was great.thank u

      Reply
      • Kushi

        July 26, 2016 at 7:19 pm

        Thank you for letting me know 🙂

        Reply
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    5 from 11 votes (1 rating without comment)

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