‘All in One’: Seeds and Multigrain Bread

Our family’s favourite namkeen is Haldiram’s ‘All In One’. Our favourite food-court order is the ‘thali’. I recall that since childhood, I was fixated on completing the ‘entire’ syllabus, even when I could have skipped some topics. 

And of course, I continue to do this as a baker. You all know that we put a special focus on healthy baking in all our recipes. For the breads I bake at home, I tend to add ‘all’ nutritious ingredients in ‘one’ bread.

And I really do mean ALL: wheat, multi grains, seeds, eggs, whey water, buttermilk, nuts’ meal, olive oil, honey, lemon — sometimes semi-cooked porridge and even oats. As I told this to my kids, they said, “aur kuch bacha hai?” 🙂

Today, I share this recipe with all of you. Introducing, the ‘All in One’!

The final product!

How to tackle coarse grains?

Grains like corn, amaranth, buckwheat, flax, millets etc are very nutritious, but the breads baked from their flour would be very dense. There is no gluten for elasticity and so there is no open crumb structure. These breads don’t rise as much and feel like bricks to the touch. Usually, your options are to add bread ‘improvers’ or wheat gluten.

We want to keep recipes simple and sans additives of any sort. So, I have added some maida, a dash of soda, soaked flaxseed and chia seeds, lemon or vinegar say a tsp and use milk , buttermilk, some oil/ butter.

I know this seems like a handful, but we get tasty, soft, nutty breads. More importantly, this allows me to add a variety of multi-grain flours for that extra healthy spin.


The ‘all in one’ ingredients photo.
  • Wheat flour – 1 cup (140 grams). Beginners can use ½ cup!
  • Maida – ½  cup (60 grams). Beginners can use 1 cup!
  • Mixed millet flour – ½ cup (70 grams) (bajra,ragi, quinoa)
  • Buckwheat flour – ¼ cup (35 grams)
(clockwise from top-left) Millets, Buckwheat, Aata and Maida. All organic.
  • Oats – ½ cup . They should be soaked in warm water for ½ an hour. Water should be enough to cover it.
  • Mixed seeds – ¼ cup (chia, flax, sunflower. sesame, pumpkin, soaked in warm water and then grind coarsely) Some more for topping before baking.
  • Isabgol or psyllium husk – 1 tbsp (soaked in warm water)
  • Fresh herbs such as coriander, basil, mint or dry kasoori methi and/or spice, if you may.
  • Apple cider vinegar or lemon or vinegar – 2 tsp
  • Honey – 1 tbsp
  • Salt – 1 tsp
  • Baking Soda – 1 pinch
  • Buttermilk or milk and water mixture  for kneading – 1&¼ cup to make a soft dough.
  • Olive oil – 2 tbsp
  • Yeast – 2 tsp

“What if I don’t have buttermilk?”

If there is no buttermilk at hand use curd water mix or milk and water mix. Curd and buttermilk or milk helps in making softer breads specially when using coarse grains and also help in leavening. The protein helps give a nice brownish hue to the crust.


Procedure is same as Wholewheat Bread. Some important points for this particular bread:

Knead well with liquids at room temperature or just lukewarm, for at least 10 minutes. The dough should be very soft (much softer than our chapati dough).

Ferment for slightly longer time than the normal wheat or wheat maida bread dough, say  1 hour in this warm weather such that it doubles.

Dough, after rising.

Deflate, prove in loaf tin for ½ an hour (warm weather) till it takes the shape of a nice loaf and rises slightly above the tin. Ensure it doesn’t go flat or cracks. The bread will rise further while baking.

In the oven. Almost done!

Bake at 180 degree celsius for about 40 minutes, till done.

And that’s it!

Just look at all those seeds!

Closing thoughts

This is a particular favourite of ours. It goes really well with everything —it’s a wonderful replacement for pav.

Like I said, the extra ingredients (psyllium husk or isabgol, chia and flax egg etc.) help the dough rise. Here I am trying with four different flours, but there really is no end to the combinations — add as little or as much as you want. The same goes for the seeds — stick to what you like the most.

Do try this on Sunday, and let me know how it goes. Take care!

6 thoughts on “‘All in One’: Seeds and Multigrain Bread

  1. Puja Jindal

    Following in your footsteps i too tried a similar loaf with multigrain flour, flax seed powder, mixed seed powder, oats powder and kneaded in whey water with little yeast n long fermentation. The bread turned out quite nice.
    Thanks so much maam

    1. renuamitabh Post author

      Great going Puja. You can add any other coarse grains of your choice but either add some wheat gluten or some all purpose flour or maida to get good results.

  2. Shikha

    Thankyou so much for this much awaited post Renu ji🙏
    Can you please tell if we are using instant yeast here(2 tsp)?

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