Bread talk is something I love to do. Yes I am not kidding. If you want to talk about bread baking I can go on and on without getting bored:) My first bake was a whole wheat bread. It was dense and heavy like a brick. The thing worth sharing is that even after many failed experiments I didn’t give up. And kept baking breads with wheat flour until I understood how to go about it.

Mostly I bake loaves. And for loaves we need loaf tins. But what if you don’t have a tin. No worries ,  just shape your dough as a boule and bake it.

This multigrain boule is baked with a combination of wheat flour, 7 grain flour and bread flour. I have used multigrain flour from a popular brand. It has wheat flour, ragi ,sorghum , barley ,soyabean ,moongbean , maize and wheat flour. You can make your own by mixing 2 tbsp each of these.

Have used a 200 ml cup for measurements.

Multigrain boule

A healthy and amazingly tasty bread with nutty flavour and aroma due to the presence of whole grain and millet flour.

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Prep Time 2 hrs 30 mins

Cook Time 50 mins

Total Time 3 hrs 20 mins

Course Breakfast, Main Course

Servings 4

Equipment

• OTG

Ingredients

  

• 1 cup whole wheat flour
• 1 cup 7 grain flour
• 1 cup bread flour
• 1 tsp instant dry yeast
• 1 tsp Himalayan salt
• 2 tbsp Brown sugar or jaggery
• 2 tbsp Milk powder
• 4 tbsp butter
• 1 cup water
• Seeds to sprinkle

Instructions

 

• Take 2 tbsp of lukewarm water and dissolve sugar in it.Add yeast and mix gently. Keep it aside to bloom for 10 minutes.
• Mix the flours in a big bowl. Add salt and milk powder.
• Mix in the bloomed yeast and make a dough using water. You may need a little more or less water.
• Shift the dough on the counter and start kneading adding butter gradually.
• After kneading for 12 to 15 minutes the dough will become soft and pliable. It will bounce back when poked.
• Keep it for first proofing. Cover the bowl with a kitchen towel or a shower cap.Time for first proofing depends upon the temperature in your kitchen. It may take 1 to 1.5 hrs. Mine took 55 minutes.
• Line an oven tray with parchment paper.
• De gas the dough and spread on the counter. Bring right and left sides towards the centre. Fold in the top part like the flap of an envelope. Flip the dough and drag it towards you gently shaping it into a boule.
• Place the boule in the tray for second proofing. Cover the boule with a kitchen towel. This will spread a little. My boule took 40 minutes for second proofing.
• Preheat the oven at 200 C for 10 minutes.
• Sprinkle some dry flour on the boule. Score the boule with a sharp blade at three places. This will help the boule to stay in shape during baking.
  
• Bake the boule at 200 C for 40 to 45 minutes.
• Apply butter on the crust once you take it out. Allow it to cool for 3-4 hours before cutting and serving.
• Serve with butter, jam ,eggs or dip of your choice.
  
• It can be stored in an airtight container for 2 days and in refrigerator up to a week.

  Toast it nicely before consuming if you are storing it in a refrigerator.

Notes

You can make your own multigrain flour by mixing 2 tbsp each of flours of your choice.

Add water gradually. 

You can skip milk powder and make dough with half milk and half water.

Baking time may vary.