Multigrain Cereal Bread

Eggless | Vegan | Jain

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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


½ cup - 100% Multigrain Cereal*

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

*Substitute: ½ cup of Rolled Oats (True Elements, Raw Essentials)

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


  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 and the oil (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 a loaded with nutrients and are high in Omega-3 fats. They contain high quality protein and are rich in dietary fiber.

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.

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