How To make Multigrain Buns
1 pk Active dry yeast
3 c Warm water; (110-115 degrees
1 1/2 c Whole wheat flour
1 c Old fashioned oats
1 Egg plus 1 egg yolk
1/4 c Sesame seeds
1/4 c Salted sunflower seeds
1/4 c Vegetable oil
3 tb Butter or margarine; softene
2 tb Sugar
1 1/2 ts Salt
1 ts Caraway seed
1/2 ts Vinegar
5 1/2 c All-purpose flour
2 tb Water
Additional oats Recipe by: TASTE OF HOME - OCT/NOV 95 In a bowl, dissolve yeast in warm water. Add whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into round balls; roll each into a 4-1/2" circle. Place on greased baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 min. Bake at 350 degrees for 20 minutes or until golden brown. -----
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मल्टीग्रेन ब्रेड | Multigrain Bread by Tarla Dalal
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Multigrain Bread
Nothing can beat the flavour, texture and aroma of warm, freshly-baked bread. It is this irresistible appeal that motivates food lovers to bake their own bread at home. Now, here is a Multigrain Bread recipe that will beat all other breads hands-down, with its rustic flavour and homely aroma. Made of whole wheat flour, millet flours, oats and assorted seeds, this Multigrain Bread loaf is further topped with mixed millets flour and flax seeds just before baking to deepen the aroma and flavour. This Multigrain Bread recipe does not use any plain flour. Load slices of this Homemade Multigrain Bread with veggies to make a sumptuous healthy sandwich, or toast it with butter. At home, we use Homemade Multigrain Bread for a healthy quick breakfast. For a quick breakfast you can top it with healthy Homemade Almond Butter or Homemade Peanut Butter. Making Homemade Multigrain Bread or any bread is an art and you can master it with practise and patience. Trust me, when you get this fool proof Multigrain Bread recipe correct, it’s worth the effort. Try it today!
Preparation Time: 5 minutes.
Cooking Time: Nil.
Makes 1 bread loaf (16 slices)
Baking Time: 35 minutes.
Baking Temperature: 210°C (420°F)
For Multigrain Bread
2 cups whole wheat flour (gehun ka atta)
¼ cup ragi (nachni / red millet) flour
¼ cup jowar (white millet) flour
¼ cup bajra (black millet) flour
1 tbsp powdered flaxseeds (alsi)
1 tsp white sesame seeds (til)
1 tsp melon seeds (charmagaz)
1 tsp quick cooking rolled oats
¼ tsp gluten powder
A pinch of calcium propagate powder
1 tsp salt
1 tbsp instant dry yeast
1 tbsp castor sugar
1½ tsp oil for greasing and brushing
To be mixed into a topping
½ tsp whole ragi (nachni / red millet)
½ tsp whole bajra (black millet)
1 tsp quick cooking rolled oats
½ tsp flax seeds (alsi)
Method
For multigrain bread
1. To make multigrain bread, combine the dry yeast, castor sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
2. Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
3. Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers with little water and press the dough lightly to spread it evenly.
4. Sprinkle the prepared topping evenly over it and press it gently so that the seeds stick to the dough.
5. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes.
6. Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
7. Lower the temperature to 160°C (320°F) and bake it for 10 minutes. Keep aside to cool slightly.
8. Once the bread loaf has cooled slightly, de-mould it and cut it into 16 slices of 13 mm. (½“) each using a serrated knife.
9. Serve the multigrain bread or store in an air tight container. It stays fresh at room temperature for 2 days.
Whole Wheat Buns Recipe By Healthy Food Fusion
This recipe will help you get one step closer to a healthy burger. Try whole wheat buns recipe and eat healthy. #HealthyCookingToYou
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Whole Wheat Buns
Recipe in English:
Ingredients:
-Neem garam pani (Luke warm water) 1 Cup
-Shahad (Honey) 1 & ½ tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Namak (Salt) ½ tsp or to taste
-Olive oil ¼ Cup
-Anda (Egg) 1
-Chakki ka atta (Whole wheat flour) 2 Cups
-Maida (All-purpose flour) 3 tbs
-Doodh (Milk)
-Til (Sesame seeds) black
Directions:
-In lukewarm water,add honey,instant yeast and whisk well.
-Add salt,olive oil and egg,whisk well and set aside.
-In whole wheat flour,add all-purpose flour and mix well.
-Gradually add yeast mixture and knead until dough is formed.
-Cover and let it rest for 1-2 hours.
-Grease hands with olive oil and knead dough again.
-Take a small dough,sprinkle flour and shape into a ball (makes 6-8 & 140 gms each).
-Place prepared buns on baking tray and cover with cloth and let it rest for 30-45 minutes.
-Apply milk and sprinkle sesame seeds.
-Bake in preheated oven at 180 C for 15-20 minutes.
Recipe in Urdu:
Ajza:
-Neem garam pani (Luke warm water) 1 Cup
-Shahad (Honey) 1 & ½ tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Namak (Salt) ½ tsp or to taste
-Olive oil ¼ Cup
-Anda (Egg) 1
-Chakki ka atta (Whole wheat flour) 2 Cups
-Maida (All-purpose flour) 3 tbs
-Doodh (Milk)
-Til (Sesame seeds) black
Directions:
-Neem garam pani mein shahad aur khameer dal ker ache tarhan whisk ker lein.
-Namak,olive oil aur anda dal ker ache tarhan whisk karein aur side per rakh dein.
-Chakki ka atta mein maida dal ker ache tarhan mix karein.
-Thora thora ker ka khameer mixture shamil karein aur ghond ker dough tayyar ker lein.
-Dhak dein aur 1-2 hours kliya rakh dein.
-Haathon ko olive oil sa grease karein aur dough ko dubara ghond lein.
-Chota dough lein aur atta chirak ker ball ki shape bana lein (makes 6-8 & 140 gms each).
-Tayyar buns ko baking tray mein rakh dein aur kapray sa dhak ker 30-45 minutes kliya rakh dein.
-Doodh laga ker til chirak dein.
-Preheated oven mein 180 C per 15-20 minutes kliya bake ker lein.
Multigrain Bread | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana
Bake your own Multi grain bread loaf at home. Try this recipe once and you will never buy bread again.
MULTIGRAIN BREAD
Ingredients
¼ cup millet flour (ragi)
¼ cup whole wheat flour
¼ cup soya flour
1 cup refined flour + for dusting
1 tablespoon fresh yeast
A pinch of castor sugar
1 tablespoon sunflower seeds
1 tablespoon flax seeds
1 tablespoon pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
¼ cup oats
Milk for brushing
Method
1. Take yeast in a microwave proof bowl. Add castor sugar and 2-3 tablespoons water and mix well. Place in a microwave and heat for 10 seconds. Set aside to activate.
2. Take millet flour in another bowl. Add wheat flour, soya flour and refined flour and mix well.
3. Make a well in the centre, add activated yeast and mix. Add some water and knead into a soft dough.
4. Transfer on the worktop and knead. Add ½ tablespoon sunflower seeds, ½ tablespoon flax seeds, ½ tablespoon pumpkin seeds, salt and olive oil and knead well.
5. Dust another bowl with some flour, place the dough in it, cover with damp muslin cloth and set aside to prove for 15-20 minutes.
6. Transfer the dough on the worktop, dust with some refined flour and knock back to release excess air.
7. Transfer the dough on a baking tray, cover with damp muslin cloth and set aside to prove for 15-20 minutes.
8. Combine oats, remaining flax seeds, remaining sunflower seeds and remaining pumpkin seeds and mix well.
9. Preheat oven to 180º C.
10. Brush some milk on top of proven dough and sprinkle some oats-seeds mixture. Brush some more milk on top.
11. Coat knife with some flour and make a criss-cross incision on top of the prepared dough.
12. Put the tray into the preheated oven and bake for 20-25 minutes. Remove from oven and slightly cool.
13. Serve.
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Multigrain Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stepha nie Jaworski of Joyofbaking.com demonstrates how to make Multigrain Bread. Multigrain Bread is a very flavorful bread. It's made with three different flours (bread, whole wheat, and rye) and three different seeds (flax, sunflower, and sesame). It has a lovely golden brown crust that is chewy while inside it's soft and tender.
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wheat bread recipe | whole wheat bread | आटा ब्रेड या गेहूँ का ब्रेड | wholemeal bread or atta bread
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wheat bread recipe | whole wheat bread | wholemeal bread or atta bread with detailed photo and video recipe. a type of brown bread recipe prepared with whole-wheat flour or chakki atta as a healthy alternative. traditionally bread are prepared with plain flour or maida but this homemade bread is prepared with wholemeal wheat. these wheat-based bread are ideal for breakfast and sandwich recipes but can also be served as butter toast.
wheat bread recipe | whole wheat bread | wholemeal bread or atta bread with step by step photo and video recipe. bread recipes have always been a popular dish throughout our history since the beginning of agriculture. traditionally it has been prepared with all-purpose flour with an activating agent like yeast baked in a conventional oven. however, usage of plain flour or bread flour may not match certain people with specific dietary requirements and hence to cater those wholemeal bread is prepared.
WHOLE WHEAT BREAD | HONEY WHEAT BREAD | Soft Brown Bread Recipe
WHOLE WHEAT BREAD
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⁉️For some may find the dough too wet or sticky but if it’s manageable to knead then it’s not necessary to add flour. The longer it’s being kneaded will become smooth & elastic.
⁉️Every flour may behave differently when absorbing liquid, so in case the recipe's measurement might not be compatible with the quality of your wheat flour or if your dough mixture turned out too wet & seems impossible to knead, then it’s a sign to add flour.
✔️Ingredients
1 cup lukewarm water [240 ml]
2 & 1/2 tbsp honey [38 ml]
1 & 1/2 tsp instant yeast [5 grams]
1/4 cup vegetable oil [60 ml]
1/4 tsp salt
2 & 1/2 cups whole wheat flour [300 to 340 grams] (weight may vary, add up if it needs it coz every flour absorbs liquid differently)
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