A hearty multi grain bread that goes great for a toast, garlic bread or a sandwich.
Ingredients
2 cup all purpose flour
1 cup whole wheat flour / atta
1 cup multigrain flour
2 tablespoon oil
2 tablespoon sugar /brown sugar/ honey
1 teaspoon salt
1.5 teaspoon dry yeast
water
Method
Proof yeast . In a bowl of luke warm water ,add ½ teaspoon of sugar , stir in yeast . Wait for 15 minutes . The yeast should bubble up with the froth. Else, discard and start afresh with another batch of yeast.
Mix the flours along with other dry ingredients in a separate bowl.
In a big bowl, start with 2 cups of flour , add 1 cup of water first , oil, moisten and add water and flour as you incorporate the entire quantity into a kneadable mass.
Once the dough ball is formed, transfer the dough on to a cleaned floured marble countertop , use both your palms and push the dough away from you.
Keeping kneading until the dough feels like a baby's butt. It should be soft yet firm.
Oil a deep vessel , transfer the dough and apply a coat of oil and cover the bowl while it rests on the counter for 45 min. This is your first rise.
After the first rise , punch down the dough and transfer back to the counter, roll it out as rough rectangle with width of the rectangle a little less than the pan's length.
Now, dust off the extra flour, roll it tightly and pinch the seam inwards.
Place the roll in the oiled bread pan with seam side down. Cover again with a wet cloth.
Let it rise for 45-60 minutes this time or until the bread flows over the pan.
Brush the bread with eggwash/butter/milk/oil . Sprinkle sesame seeds on top. Run a knife across to serrate the top.
Bake at 200 degree celsius for 40 to 45 minutes.
A well baked bread will sound hollow when tapped at the bottom.
Let the bread completely cook before slicing.
Recipe by Cook Food, Serve Love at https://cookfoodservelove.com/multi-grain-bread-millet-bread/