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Recipes >> Shireen Anwar Recipes > Multigrain Bread by Shireen Anwar

Multigrain Bread

Multigrain Bread
Prep Time
Over Night + 1 Hour
Cook Time

30 Mins

4 - 6
This is an amazing recipe for homemade Multigrain Bread. Highly nutrient recipe for kids and adults. You can serve it with milk in breakfast.
Viewed: 10329
Source:  Shireen Anwar
8 Ratings
2 out of 5 stars
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  • Quaker oats (chopped) ¾ cups
  • Wheat porridge 3/4 cup
  • Water (boiled) 1-1/4 cup
  • All purpose flour 2 cups
  • Wheat flour 1 cup
  • Sugar 3 tbsp
  • Instant yeast 4 tsp
  • Oil ¼ cup
  • Salt 1 tsp
  • Flax seeds 2 tbsp
  • Melon seeds 3 tbsp
  • Sesame seeds ½ tsp
  • Eggs 2
  • Water (warm) 1 cup
  • Ingredients for Glaze:
  • Egg (beaten) 1
  • Oats (chopped) 3 tbsp
  • Flax seeds 1 tbsp
  • Sesame seeds ¼ tsp

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Cooking Directions

  1. Lightly chop Quaker Oats and wheat porridge. Then soak in warm water for over night.

  2. In a large bowl add all purpose flour, wheat flour, sugar, yeast, oil, salt, flax seeds, melon seeds, sesame seeds and eggs. Knead it in soft dough. If needed then add warm water.

  3. Dust flour on counter top and put the dough on counter and give it shape of bread.

  4. Grease a loaf pan and set the dough in pan and allow for second rise about 45 minutes.

  5. Now glaze with egg wash then sprinkle flax seeds, oats and sesame seeds. Apply three cut on bread.

  6. Bake on 180c for 30 minutes.

  7. Note: If the dough is more then one loaf pan then bake in two pans.

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