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Eggless | Vegan | Jain

½ cup - 100% Multigrain Cereal / Rolled Oats*

2 tablespoons - Flaxseed Powder

¾ tablespoons - Active Dry Yeast*

2 tablespoons - Granulated Sugar

1 ¾ cups - Water

3 tablespoons - Oil

1 ½ cups - Whole Wheat Flour*

1 ½ cups - Flour (unbleached)

1 teaspoon - Salt*

¼ cup - Flour (for kneading the bread)

1 tablespoon - Vegan Butter (to garnish)

*Multigrain Cereal: Nestle, True Elements

*Active Dry Yeast: Desire Baker's, Urban Platter

*Whole Wheat Flour: 24 Mantra, Pillsbury, TWF Organic Indie Wheat Flour

*Rolled Oats (True Elements, Raw Essentials)

*In case you want to add more salt, add only ¼ teaspoon - not more than that.

Servings: 1 large loaf | approximately 12 slices
Prep Time: 10 minutes, 1 hour for first rise, 30-40 minutes for second rise
Baking Time: 30-35 minutes

Measurements: 1 cup = 250 ml

  1. Combine the cereal, flax seed powder & ½ cup of water in a grinder. Grind it in the mixer. Let the whole mixture sit in for 2 minutes. Now add in the yeast, granulated sugar & another ½ cup of water to the grinder.

  2. Grind it 4 - 5 times (from level 0 to 4) so that everything mixes well & heat is generated which in turn will activate the yeast and make the mixture foamy.

  3. Mix in both the flours and salt in a bowl (or directly into the blender).

  4. Add the above flour mixture (a little at a time) in the grinder and grind it.

  5. Add in the remaining water too (¾ cup - a little at a time).

  6. You will get an elastic and slightly sticky mass dough.

  7. Take the dough out on a greased surface sprinkled with flour (half of the ¼ cup flour kept aside for kneading), knead it for 4 - 5 minutes and throw the dough on the working surface 3-4 times with force.

  8. The dough should be smooth, elastic & slightly sticky by now. Smear ½ teaspoon oil on the dough and use ½ teaspoon oil to grease the bowl. Cover the bowl with cling film and keep it in a warm place for 1 hour or until doubled. I usually keep it in the microwave or oven.

  9. When the dough is doubled, punch it down & transfer the dough to a lightly floured surface (use the remaining ⅛ cup flour left for kneading).

  10. Knead it for a minute or two. Tuck in the sides slightly & roll up into a log.

  11. Transfer to a lightly greased 9 x 5" loaf pan or 10 x 4" loaf pan.

  12. Cover it with cling film again & keep it for the second rise for 30-40 minutes until the dough doubles or rises up to the edges of the pan.

  13. Adjust the oven rack to a lower position & preheat the oven at 350° F (175° C) for 10 minutes.

  14. It’s best to bake the bread towards the bottom of the oven so that the top doesn’t burn.

  15. Bake it for 30-35 minutes or until it is golden-brown on top.

  16. Once removed, the loaf should sound hollow when you gently tap on it.

  17. Un-mould it on a cooling rack. Brush it with butter or vegan butter (for vegans) when still warm. Cover it with a paper towel or a cloth towel. This method keeps the bread soft.

  18. Allow the bread to cool completely before slicing.

  19. Store it in a plastic bag or an airtight container. As there are no artificial additives in the bread you can’t keep it out for more than two days. Refrigerate it after 2 days and it will stay fresh for a week.

Multigrain cereal is incredibly nutritious. It is a great source of protein & fiber and is also loaded with essential vitamins & minerals. Cereals are also rich in antioxidants and can promote healthy digestion.
Flaxseeds are loaded with nutrients and are high in Omega-3 fats. They contain high quality protein and are rich in dietary fiber.
Cereal Bread - Glimpse.jpg

These are only approximate values and have only been uploaded here for your convenience in tracking the food you make & eat. We have not professionally evaluated them.

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the FDA.

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