Eggless Multigrain Bread Loaf

The joys of baking can be realized only when you get you hand dirty with some flour, they say baking is a science and needs precision, I say baking is therapeutic. The aroma from a freshly baked loaf and the glistening golden top crust is a joy to the soul. Here is a very simple straightforward, no frills recipe to an Eggless Multigrain Bread, do try and get your hands dirty with this flour because the fruits of labor are joyous beyond compare  

Eggless Multigrain Bread Loaf

Ingredients 

• For 1 loaf you need 3 cups multigrain flour, US standard size
• 1.5 cups water
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp butter, use 1 tbsp if you want to cut it
• 2 tbsp yogurt or dahi
• 1 tbsp Rosemary

Procedure

• Mix the salt and multigrain flow (atta) and sieve it about 2-3 times

Take 3 cups of multigrain flour

US Cup Measurements

Seieve the flour well to remove any lumps or coarse texture

Sieve 2-3 times to get a fine flour powder

• Add the Oregano or Rosemary or any herb you would like to the mixture 





Add Salt, Oregano to the flour and mix well

• Add the yogurt (dahi) to the mixture as well

Add yougurt (dahi) to the flour

• Heat water to lukewarm, you should be able to dip your finger in it 
• Dissolve the sugar and yeast, let it froth well 

Heat water to lukewarm temperature, add sugar and dissolve, then add the yeast

Allow the yeast to froth up

• Add the frothed up yeast into the atta mixture, add this a little at a time and make a soft, sticky dough
• Knead the dough well for 15 mins until it forms a soft well formed ball 

Knead the flour to a soft dough

• Add butter to the dough, lightly knead cover the dough and leave it to proof for an hour

Add butter to the dough and knead again to form a soft smooth dough

Cover the dough and leave it to proof for an hour

• The dough should double in volume, now gently deflate the dough

The dough should double in size after the first proofing

• Knead the dough for 5 mins 
• Grease the loaf pan with butter 
• Shape your dough into a loaf, ensure that the top should be nice n smooth without cracks by tucking the dough nicely
• Plop the dough into the loaf pan, again cover and proof for half hour

Plop the dough into a loaf pan greased with butter and let it proof for another 30 mins under cover

• Remove the cover and brush the top of the loaf with milk
• Bake at 400 F for 25 mins
• You will see a nice golden crust form on the top
• Remove the loaf pan from the oven and brush the top with butter 
• Cover with foil and leave it to cool for 30 mins 

A nice well baked grainy texture inside ensures a tasty multigrain bread to savor