Multigrain Bread Recipe | Millet Bread

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

5 from 11 votes

Multigrain Bread Recipe | Millet Bread

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.

Prep Time10

Cook Time35

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings:

Calories: 126kcal

Author: Kushi

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