MultiGrain Onion Capsicum Bread | Pyaz Shimla ki Dabal Roti

Earlier this summer I made my Zesty Onion Chile Bread and it was a big hit. Visiting India, I made a similar bread at my Mum's place (big thanks to her for the beautiful props, her super camera, and tonnes of natural light!!). I used a different mix of flours for the bread and thought I should share the recipe for this delicious loaf with my readers.

Multigrain Atta is a unique flour blend that has become really popular in India. It combines wheat, soya, oats, maize, millet,barley, and Bengal Gram Dal to create a really nutritious blend. The taste is great and using it for the first time to bake bread I found it worked really well - the bread proofed really well and the texture was simply fantastic. Wish it could become available in my local Indian Grocery.

More Yeast Bread Recipes @ Annarasa:
Home Made Whole Wheat Sandwich Bread
Tomato Chili Garlic Bread | Tamarar Mirch Lasun ki Dabal Roti
Sour Cream Bread with Onions and Peppers
Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti
Vegan Whole Wheat Challah Bread

Ingredients: 
1 cup multigrain flour (multigrain atta, available in India)
2 cups atta (Indian Roti Flour)
1/4cup oat germ
1/4 cup wheat bran
2 tsp vital wheat gluten
11/2 tsp salt
2 tbsp garlic, sliced fine
2 tsp oil , divided
1 tbsp sugar
11/2 tbsp dry yeast
1 cup warm water
1/2 cup milk, warm
1 large red onion, chopped very fine
1 small green pepper, chopped very fine
1 tbsp milk, to brush loaf top (optional)

 Method:

1. Sift together all the flours, add the oat germ, wheat bran, vital wheat gluten and salt.
2. Add the sugar to the water, mix well. Stir in the yeast. Cover and let proof  for about 6 minutes.
3. To the frothy yeast, add the milk and one tablespoon of oil.
4. Pour this mix into the flour blend and bring together to make a soft dough.
5. Place the dough in a well oiled bowl, cover and allow to proof for about 45 minutes.
6. Now make the onion pepper blend for the bread.
7. Pour the oil in a frying pan, add the garlic and onions. Saute till transparent. 
8. Now add the green peppers and fry till they are soft. 
9. Turn off the heat, remove onto a plate and allow to cool completely.
10. Add this mix to the cooled dough, and knead it well such that it is completely incorporated.
11. Shape the prepared dough into a loaf, place in a loaf tin, cover and do a second proof.
12. Preheat the oven at 350F. Place the proofed loaf at the centre of the oven and bake for 45 minutes.
13. Cool for 15 minutes in the pan, then completely on a wire rack.
14. The loaf must be completely cool before slicing.

Like this recipe. Tried it. Leave me a comment:) 

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