Multigrain Bread - SK Khazana

Bursting with essential nutrients this multigrain bread is simply delicious This is a Sanjeev Kapoor exclusive recipe.

New Update
Multigrain Bread - SK Khazana
Main Ingredients Sunflower seeds, Pumpkin seeds
Cuisine Fusion
Course Breads
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Multigrain Bread - SK Khazana

  • 2 tablespoons Sunflower seeds
  • 2 tablespoon Pumpkin seeds
  • 2 tablespoons Melon seeds
  • 3 tablespoons Black sesame seeds
  • 3 tablespoons Flax seeds
  • 1/4 cup Rolled oats
  • for greasi Butter
  • 2 cups Whole wheat flour
  • 2 cups Refined flour
  • 2 tablespoons Milk powder
  • 1 teaspoon Salt
  • 4 teaspoons Castor sugar
  • 2 tablespoons Activated yeast
  • to brush Milk


  1. Take sunflower seeds, pumpkin seeds, melon seeds, black sesame seeds, flax seeds and oats in a bowl and mix well.
  2. Grease a loaf tin with butter, generously sprinkle some of the seeds mixture in a way that they stick to all the sides of the tin.
  3. Sieve together whole wheat flour and refined flour into a mixing bowl. Add milk powder, salt and sugar and mix well. Make a well in the middle, add yeast and sufficient water and knead into soft dough.
  4. Dust some dry flour on the worktop, keep the dough on it and roll into a thick square, roll it and place it in the prepared loaf tin.
  5. Brush with milk wash. Sprinkle some seed mixture on top. Cover with a damp muslin cloth and set it aside to prove for 20-25 minutes.
  6. Preheat the oven at 180º C.
  7. Remove the muslin cloth, keep the tin in the preheated oven and bake for 15-20 minutes.
  8. Brush the top with butter set it aside to cool down to room temperature. Slice and serve.