Multigrain Bread Recipe (Homemade Multigrain Bread In India)
Tarla Dalal
• Updated : Jan 21, 2026
Multigrain Bread is a healthy and nutritious bread made using a combination of whole wheat flour, oats, millet, and seeds. It is rich in dietary fiber, which helps improve digestion and keeps you full for longer. This bread is an excellent choice for people who want a balanced diet and are looking to reduce refined flour intake. Multigrain bread provides essential vitamins and minerals that support heart health and boost energy levels. With its soft texture and nutty flavor, it is perfect for sandwiches, toast, or breakfast meals. Regular consumption promotes overall wellness.
Table of Content
multigrain bread recipe | homemade multigrain bread recipe | eggless multigrain bread recipe with amazing step by step photos and video.
Nothing can beat the flavour, texture and aroma of warm, freshly-baked bread. It is this irresistible appeal that motivates food lovers to bake their own bread at home. Now, here is a Multigrain Bread recipe that will beat all other breads hands-down, with its rustic flavour and homely aroma.
Made of whole wheat flour, millet flours, oats and assorted seeds, this Multigrain Bread loaf is further topped with mixed millets flour and flax seeds just before baking to deepen the aroma and flavour. This Multigrain Bread recipe does not use any plain flour.
Load slices of this Homemade Multigrain Bread with veggies to make a sumptuous healthy sandwich, or toast it with butter.
At home, we use Homemade Multigrain Bread for a healthy quick breakfast. For a quick breakfast you can top it with healthy Homemade Almond Butter or Homemade Peanut Butter.
Making Homemade Multigrain Bread or any bread is an art and you can master it with practise and patience. Trust me, when you get this fool proof Multigrain Bread recipe correct, it’s worth the effort. Try it today!
Enjoy how to make Multigrain Bread recipe with detailed step by step photos and video below.
Multigrain Bread, Homemade Multigrain Bread recipe - How to make Multigrain Bread, Homemade Multigrain Bread
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
0 Mins
Baking Time
35 Mins
Baking Temperature
210°C (420°F)
Sprouting Time
0
Total Time
20 Mins
Makes
1 bread loaf
Ingredients
For Multigrain Bread
- 2 cups whole wheat flour (gehun ka atta)
- 1/4 cup ragi (nachni , red millet) flour
- 1/4 cup jowar (white millet) flour
- 1/4 cup bajra (black millet) flour
- 1 tbsp powdered flaxseeds (alsi)
- 1 tsp white sesame seeds (til)
- 1 tsp melon seeds (charmagaz)
- 1 tsp quick cooking oats
- 1/4 tsp gluten
- a pinch of calcium propionate powder
- 1 tsp salt
- 1 tbsp instant dry yeast
- 1 tbsp castor sugar
To Be Mixed Into A Topping
- 1/2 tsp whole ragi (nachni / red millet)
- 1/2 tsp whole whole bajra (black millet)
- 1 tsp quick cooking oats
- 1/2 tsp flax seeds
Method
For multigrain bread
- To make multigrain bread, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
- Combine all the remaining ingredients along with the yeast-sugar mixture in a deep bowl, mix well and knead into a loose sticky dough using approx. 1½ cups of warm water.
- Place the dough in a greased bread loaf tin of 200 mm. (8”). Wet your fingers and press the dough lightly to spread it evenly.
- Sprinkle the prepared topping evenly over it, cover it with a dry muslin cloth and keep aside in a warm place for 30 minutes.
- Bake it in a pre-heated oven at 210°c (420°f) for 20 minutes.
- Lower the temperature to 160°c (320°f) and bake it for 10 minutes. Keep aside to cool slightly.
- Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½“) bread slices.
- Servethe multigrain bread or use as required.
Multigrain Bread Recipe (Homemade Multigrain Bread In India) Video by Tarla Dalal
Multigrain Bread, Homemade Multigrain Bread recipe with step by step photos
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what is multigrain bread made of? See the below image of list of ingredients for making multigrain bread.
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For the Indian multigrain bread, take 1/2 tsp whole ragi (nachni / red millet) in a bowl. To explore in detail see what is whole nachni and check our article on benefits of ragi flour.
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Add 1/2 tsp whole whole bajra (black millet). Additionally, you can add dried cranberries, walnuts or any other dried-fruits of your choice after chopping.
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Also, add 1 tsp quick cooking oats.
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Add the 1/2 tsp flax seeds. If you have then also add melon seeds, pumpkin seeds, sesame seeds, sunflower seeds to fortify the multigrain bread.
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Mix well and keep aside.
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For the yeast mixture of multigrain bread, take the 1 tbsp instant dry yeast in a bowl. We are using instant dry yeast for this atta bread recipe. The multigrain bread recipe calls for 1 tbsp of instant dry yeast. You can also use 12gms fresh yeast instead. The procedure to make the yeast mixture remains the same as per the recipe.
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Add the 1 tbsp sugar / 1 tbsp castor sugar Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the bread, retaining the moisture content and give a crumbly texture & golden crust to the multigrain bread.
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Pour ¼ cup of warm water in the bowl. Dip your finger in water to check if it’s lukewarm or not before adding. Water that's too hot can damage or kill the yeast.
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Mix well using a spoon.
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Cover it with a lid and keep aside for 10 minutes for the yeast to rise. The rising time will vary as per the climatic conditions.
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After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use.
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In a deep bowl take 2 cups whole wheat flour (gehun ka atta). This being a healthy recipe we will be using gehun ka atta unlike refined flour which is used in most bread recipes. Take a big bowl as the dough will rise on resting and you would want to prevent it from overflowing.
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To this, add the 1/4 cup ragi (nachni , red millet) flour. If readymade flour are not available and you are milling them at home, ensure they are ground to a very fine powder to get the perfect textured bread.
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Also, add the 1/4 cup jowar (white millet) flour. Also, you can make use of buckwheat flour, quinoa flour, barley flour, amaranth flour if you like and have them handy.
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Next, add the 1/4 cup bajra (black millet) flour.
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Add 1 tbsp powdered flaxseeds (alsi). Alsi or flax seeds are rich in fibre and omega 3 fatty acids.
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Add 1 tsp white sesame seeds (til).
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Add 1 tsp melon seeds (charmagaz). To provide a nice bite to the multi seeds bread.
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Add the 1 tsp quick cooking oats.
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Add 1/4 tsp gluten powder (optional). Gluten acts as a miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture. Gluten powder provides elastisicty to the bread. We have also made the multigrain bread without it and the recipe came out really well.
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Add the a pinch of calcium propionate powder (optional). It is a preservative commonly used in baked goods. It works to extend the shelf life of baked goods by preventing mold and ropy bread bacteria growth. In India, Calcium propogate powder is available in shops which sell bakery ingredients and its not expensive. If you are consuming your homemade multigrain bread immediately or within a day of making it, then skip using Calcium propogate powder.
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Lastly add the 1 tsp salt.
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Add the prepared yeast-sugar mixture.
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Mix well to incorporate all the ingredients and disperse the seeds.
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Gradually add around 1½ cups of warm water.
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Knead into a loose sticky dough. If you have a stand mixer with a dough hook attachment, then make use of it to prepare the multigrain bread dough. Do not knead too tight or else you will get a hard, dense bread loaf.
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Grease a bread loaf tin of 200 mm. (8”) with the help of oil.
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Place the dough in greased loaf tin. If you do not have a bread loaf tin then you can prepare a free form multigrain bread. For that, line a baking tray with parchment paper. Shape the dough into a round or oval shape. Scatter ½ of the topping mixture onto the baking tray (about the size of the loaf) and place loaf on top.
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Wet your fingers with water.
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Press the dough lightly with wet fingers to spread it evenly. Water will help the seed topping to stick easily further.
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Sprinkle the prepared topping evenly over it. Press the topping lightly so that the seeds stick to the dough very well.
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Cover the tin with a muslin cloth and keep aside in a warm place for 30 minutes. Covering helps in preventing the bread from forming a dry layer on top.
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For baking the Indian multigrain bread, after 30 minutes gently remove the muslin cloth, bread will look like this.
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Bake it in a pre-heated oven at 210°C (420°F) for 20 minutes.
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Lower the temperature to 160°C (320°F) and bake it for 10 minutes. The time required will vary from oven to oven but, lowering the temperature will help to cook the bread well from inside.
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Remove and keep aside for few seconds. Once the bread loaf has cooled slightly loosen the edges of the bread with a knife. Brush the multigrain bread with oil.
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Gently de-mould it and place the multigrain bread loaf on a clean, dry surface or a wire rack.
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Cool the completely and cut it into 16 slices of each 13 mm. (½“) each using a serrated knife.
Serve the Indian multigrain bread immediately or use as required.
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You can also store this homemade Indian multigrain bread at room temperature in an air-tight container. It stays fresh for 2 days.
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- What makes this bread “multigrain”?
The recipe uses a mix of whole wheat flour, ragi (red millet), jowar (white millet), bajra (black millet), oats, and seeds giving it a multigrain texture and nutrition. - Is this bread egg-free?
Yes the recipe is completely eggless, using yeast for leavening instead. - Can I make this bread without sugar?
Yes. You can reduce the sugar (especially for diabetics) e.g., use 1–2 teaspoons instead of 1 tablespoon. - Why did my bread turn out dense?
This homemade multigrain bread tends to be denser than plain white bread and that’s normal. A dense loaf here reflects its healthier whole-grain nature. - How long does the bread stay fresh?
At room temperature in an airtight container, it stays fresh for about 3–4 days; in the fridge, up to 5 days. - Can I bake this in an OTG (oven toaster griller)?
Yes just follow your OTG’s temperature and timing instructions while following the same method. - Do I need a bread loaf tin?
While the recipe uses a 200 mm (8″) loaf tin, you can bake free-form on a lined baking tray if you prefer. - What temperature and time are required to bake this bread?
Bake at 210 °C (420 °F) for 20 minutes, then reduce to 160 °C (320 °F) and bake for another 10 minutes. - What toppings can I use?
The recipe suggests a seed topping whole ragi, whole bajra, oats, and flax seeds — to add texture and nutrition. - Can I add extra grains or seeds?
Yes you can include other seeds like pumpkin or sunflower and even dried fruits for extra flavor and nutrition.
If you liked this Multigrain Bread Recipe then also check out other recipes like:
1. Activate Yeast Properly
Make sure the water is lukewarm (not hot) before adding the yeast and sugar that helps the yeast bloom and foam well before mixing into the flour.
2. Use a Warm Proofing Spot
After shaping the dough in the tin, place it in a slightly warm place (like inside an oven with just the light on) to rise this improves the rise, especially in cool kitchens.
3. Adjust Hydration for Texture
Whole grain and millet flours absorb more water. If your dough feels too dry or stiff, add tiny amounts of warm water this helps achieve a loose, slightly sticky dough as recommended for best texture.
4. Knead Well but Not Too Rigidly
Kneading develops gluten which traps gas essential for good volume. But over-kneading makes bread dense; aim for a soft, elastic dough.
5. Optional Seeds & Grains
Feel free to add extra seeds (like sunflower, pumpkin or chia) to the topping or dough they enhance nutrition and crunch without affecting baking much.
6. Consider a Tangzhong (Advanced Tip)
Though not in the original recipe, using a small tangzhong starter (a cooked flour-water paste) can boost softness and moisture retention in the bread crumb.
7. Reduce Sugar for Diabetics
If you’re watching sugar intake, you can reduce the sugar the bread will still rise but may brown less.
8. Use Vital Wheat Gluten (Optional)
Because whole grains and millets have less gluten, adding a bit of vital wheat gluten can give the dough more strength and a loftier rise.
9. Don’t Skip Warm-Up Time for Oven/OTG
Always preheat the oven or OTG to the correct temp before baking; consistent heat helps proper crust and even cooking.
10. Cool Before Slicing
Let the bread cool completely before cutting this prevents it from becoming gummy or tearing in the middle.
Nutrient values (Abbrv)per plate
| Energy | 1357 Calories |
| Protein | 43.4 g |
| Carbohydrates | 273.9 g |
| Fiber | 45.5 g |
| Fat | 14.6 g |
| Cholesterol | 0 mg |
| Sodium | 2778 mg |
Click here to view Calories for Multigrain Bread, Homemade Multigrain Bread
The Nutrient info is complete
Geeta
June 22, 2021, 1:50 p.m.
This seems like a great recipe and I''m going to try it today. But i notice that there''s no oil or butter in it. Is that an oversight or deliberate? Thanks.
Tarla Dalal
June 22, 2021, 1:50 p.m.
Geeta, there are two stages to use oil. Once for greasing the tin and at the end to brush your bread will oil. So go ahead and bake this fab recipe.
Gargi Roy
Dec. 30, 2020, 9:42 a.m.
Quick and healthy recipe.Thanks for sharing. I have made this recipe from True Elements Multigrain Oats, it was amazing
Jagruti Pahuja
Nov. 17, 2020, 1:53 p.m.
I tried this recepy. Its really easy. But but my bread didnt rise.
Trupti
Oct. 21, 2020, 11:50 a.m.
Can we use whole ragi or soaked ragi inside the bread?
Tarla Dalal
Oct. 21, 2020, 11:50 a.m.
You can add 1 to 2 tsp if you wish to.
Foodie #683476
Oct. 8, 2020, 8:50 p.m.
can i use this recipe to make bread in convection microwave oven ?
Tarla Dalal
Oct. 8, 2020, 8:50 p.m.
Nope, this is an oven recipe.
Neelima Kanwar
Sept. 1, 2020, 2:03 p.m.
Great.... REALLY came out well... however was wondering how to check whether the bread is ready or not??? Just like cake??? Insert a toothpick or knitting needle??? Pl do let me know...
Goolruk
Aug. 20, 2020, 2:48 p.m.
plz send recipe for multigrain roti
Tarla Dalal
Aug. 20, 2020, 2:48 p.m.
Here is the link for the Multigrain roti recipe. Do try it out and share your experience with us. Happy cooking! https://www.tarladalal.com/Multigrain-Roti--(--Breakfast-Recipes)-38746r
health concious
Aug. 17, 2020, 7:31 a.m.
What is red millet called in urdu and jowar also? Plz help as i m in pakistan
Roshni Bhavesh Singapuri
July 5, 2020, 12:50 a.m.
Tried this recipe today. Very easy to follow, healthy to eat and tasty. However my bread didn''t rise much. What would have gone wrong?
Tarla Dalal
July 5, 2020, 12:50 a.m.
There can be 2 reasons - Firstly the yeast must have not risen well. Secondly the temperature of the water added to the yeast is incorrect. It should be warm water.
Alpa Shah
May 2, 2020, 1:57 p.m.
Can I make this multi grain bread without using gluten powder & Calcium propagate powder?Are both the ingredients available in market?
Tarla Dalal
May 2, 2020, 1:57 p.m.
Hi, Gluten powder and calcium propagate is easily available in confectionery shops. If these added in the bread it will have a better shelf life. you can make it without also.. but you need to consume it within a day.
Geeta Kulkarni
April 27, 2020, 12:03 p.m.
I tried the recipe n it came out well n it''s really healthy breakfast to have. I have one question can I make the same recipe with less wheat i.e. 1/2 cup n other jowar ragi bajara flour increase in proportion to get all flours to 2 n 3/4 cups including wheat? Is there will be any difference?
Siddharth
April 7, 2020, 10:44 p.m.
Dear Tarla Dalalji We tried this lovely bread and it turned out amazing. We bake this bread almost 2 times a week. I wanted to know if i increase the size of bread or reduce the size will the baking time still remain the same or I would have to make adjustments. As I wanted to make a 11? x 4? x 4? loaf and also a smaller version of 5? x 3? x 2.5?. Please advice
Tarla Dalal
April 7, 2020, 10:44 p.m.
Hi, If you increase the recipe double and put in one big tin, then there will be slight difference in the timing, but the temperature will remain the same. When smaller in size all will remain the same the temperature and the timing.
Nazish Khan
April 5, 2020, 10:36 a.m.
pls give me some tips for yeast fermentation as my dry yeast never fermented
Tarla Dalal
April 5, 2020, 10:36 a.m.
Hi Nazish, to bloom the yeast you need two important things warm water and sugar, mix the sugar and yeast in a bowl and add warm water to it. The water should be warm enough to touch and not hot! Mix the yeast water and sugar mixture well, cover and set aside. Check after 5 minutes if its bloomed. Try and use fresh packet of yeast.
Malini Rao
March 3, 2020, 10:38 p.m.
I followed the instructions as given. But the bread became very crumbly and was difficult to cut into pieces. What could the possible reasons be for this? I love multigrain breads and hence want to perfect this recipe.
Tarla Dalal
March 3, 2020, 10:38 p.m.
Hi, Bread making is an art and one can master it with practice....make sure the tin you use is also of the size mentioned and the oven temperature is also as said....
Revathy
Sept. 19, 2019, 4:59 p.m.
very yummy, turned out very nice.
Tarla Dalal
Sept. 19, 2019, 4:59 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Foodie #668500
Jan. 2, 2019, 9:34 a.m.
Tried t this recipe today. Followed all the instructions as mentioned, after baking bread''s outer crust was very hard the inside was absolutely soft and it tasted good. what could have gone wrong?
poonam chandgothia
Oct. 5, 2018, 3:54 a.m.
hey mam I have tried this receipe today.. I it was wonderful but I have some questions : 1. the bread was breaking at the time of cutting 2. the upper crust was quite hard 3. for how much time the dough to be kneaded ? 4. can switched off otg or microwave can be the warm place to keep dough for rising? 5. how to know what is the perfect consistency of dough?
komal
Sept. 25, 2018, 11:27 a.m.
HI Can i make this multigrain bread recipe without gulten . Do you have any gluteen free multigrain bread receipe
Tarla Dalal
Sept. 25, 2018, 11:27 a.m.
Hi, If the gluten powder is not easily available, you can skip it and make it. But make sure to consume it within 2 to 3 days. We do not have multigrain bread which is gluten free.
Mona
April 14, 2018, 2:47 p.m.
Made this super healthy bread. Came out great and I skipped using gluten powder and calcium propogate powder as they were optional.
Tarla Dalal
April 14, 2018, 2:47 p.m.
Thank you for your feedback. Happy cooking.!
Foodie #668500
March 31, 2018, 11:57 p.m.
Hello, please share gluten free multigrain bread recipe.
Meenakshi
March 27, 2018, 2:47 p.m.
Hello maam. Have been trying out different multigrain breads. This recipe looks very interesting. But I see that there is no mention of kneading the bread for 10min or so . Is it not required in this recipe. Thanks
Tarla Dalal
March 27, 2018, 2:47 p.m.
No kneading for 10 minutes is not required as the dough has to be loose and sticky.
Geetanjali
March 17, 2018, 4:33 p.m.
Hi. I dont have castor sugar. Never heard of that. Can we use regular sugar
Sonia trakroo
Oct. 15, 2016, 8:40 a.m.
I tried this bread today. Turned out really good. Family enjoyed it. It was also easy to make. I''m happy as it is so healthy. Much better than buying bread from the store...
Sona
Oct. 3, 2016, 3:56 p.m.
My bread turned out to be dense. While the taste was good. But it was dense
Mary George
May 22, 2016, 4:56 p.m.
Sowmili samavedam
May 16, 2016, 4:22 p.m.
We have airfryer in ourhouse can i make this recipe in the airfryer pls suggest more recipes with airfryer
Sneha
April 3, 2016, 10:51 a.m.
Can we make this in convection mode if microwave or cooker?? If yes how???
Manpreet Kaur
March 25, 2016, 9:30 a.m.
Can u share gluten free cake easy recipes?
Tarla Dalal
March 25, 2016, 9:30 a.m.
Here is the link for the Gluten free chocolate sponge cake recipe. Do try it out and share your experience with us. Happy cooking! https://www.tarladalal.com/Gluten--Free-Chocolate-Sponge-Cake-38054r
Kasturi
March 7, 2016, 2:37 p.m.
Love the recipe! Can I use egg as a substitute for gluten powder?
Tarla Dalal
March 7, 2016, 2:37 p.m.
Hi, We have not tried using egg in the recipe .. if gluten powder is not accessible, you can avoid it..
Asari
Sept. 10, 2015, 2:49 p.m.
Wow.. finally i have got this recipe.. this is just an amazing and healthy recipe.. just one or two slice of this bread is just enough for the breakfast.. a must try recipe..
Parvathy Raman
Nov. 25, 2014, 2:03 p.m.
Tried it out and it was absolutely delicious. I added crushed almonds as well, both in the dough and the topping. I also added sunflower seeds, pumpkin seeds and black sesame seeds in the topping. What I like about this recipe is that it is so healthy and effortless, no kneading required and pretty quick when I use instant yeast. It has become my favourite and I make it every week.
Vineeta
Nov. 19, 2014, 2:51 p.m.
I plan on trying this recipe. I have a bag of premixed multigrain, so I?ll use 3/4 cups of that. Your bread looks light & fluffy - perfect! What brand of yeast do you use? I have some imported stuff...
Mukul
Oct. 13, 2014, 3:18 p.m.
There is no oil/ butter in the recipe? How can it be adapted for the bread Maker?
Nandhini
May 14, 2014, 4:24 p.m.
This recipe is the best (even without gluten powder and calcium propagate powder). I just tried for the first time and it came out so perfect. I used 2 cups wheat flour and one cup of pearl millet in this recipe and it is still perfect. The water we use clearly differs based on many factors (I have to use less water to make the dough) but I believe it completely depends on what kind of flours we all use. Keep up the great work. It''s not easy to find perfect recipe with simple ingredients (I believe all recipe''s always starts with simple ingredients at first). This is a good example for it :)
Ranjani
June 21, 2013, 9:34 p.m.
There doesn''t seem to be any ingredient that has cholesterol in it. I was wondering how there is 200odd mg of it?
Karthik
June 14, 2013, 4:46 p.m.
Hi can i make this bread in otg?
Tarla Dalal
June 14, 2013, 4:46 p.m.
Hi Karthik, of course you can make this in OTG. Select oven mode and check with your manual or brochure you received with it for more proper understanding of the OTG. Do share you feedback after you try it. Happy Cooking!!!
Sangeetha
June 12, 2013, 3:59 p.m.
Thanks for the recipe.. Please let me know the Shelf life of the bread..
Tarla Dalal
June 12, 2013, 3:59 p.m.
Hi Sangeetha, It will stay fresh in an air tight container for 3 to 4 days at room temp and 5 days in the fridge.
nita nandi
June 7, 2013, 9:13 a.m.
can it be made without adding sugar because i am a diabetic person
Tarla Dalal
June 7, 2013, 9:13 a.m.
Hi Nita, Thank you for your kind words. Yes you can avoid the sugar.
Akshaya S
Jan. 15, 2013, 10:01 a.m.
Hi, Can we do this recipe in an airfryer?
Tarla Dalal
Jan. 15, 2013, 10:01 a.m.
Hi Akshaya, No it will not be made in an air fryer
Girija
Jan. 3, 2013, 8:15 p.m.
Do u proof this bread twice or not?or afterda first kneadig it is put in da loaf tin directly??pl clarify.
Tarla Dalal
Jan. 3, 2013, 8:15 p.m.
Hi Girija, Yes not need to prove it, just follow the recipe exactly.
priyanka
Dec. 13, 2012, 9:03 p.m.
how can we make the bread without using yeast ?is dere any other substitute that we can use instead of yeast?as i am jain and we do not consume yeast.
Seema
Dec. 4, 2012, 10:52 a.m.
I tried this recipe with only whole wheat flour but encountered two problems, first it could not get the desired colour from all sides( used aluminium loaf tin) and second I didn''t like the aroma. Can you please guide what could be the reason. I baked in convection plus both heaters mode on the middle rack of my OTG at 200?c for 10minutes and then 180?c for 30 minutes.
Tarla Dalal
Dec. 4, 2012, 10:52 a.m.
Dear Seema, please try this below recipe with only whole wheat flour and do not use any flax seeds or sesame seeds or any flour: https://www.tarladalal.com/Whole-Wheat-Bread-Whole-Wheat-Bread-Loaf-Using-Instant-Dry-Yeast-3101r Try the exact recipe with exact temperatures and share your feedback. Happy Cooking!!!
Sanjay Goswami
June 2, 2012, 3:22 p.m.
I''av tried this recipe and it smells better, tastes way much better than all types of bread we see in multistores.... But ma''am I would like to know it''s nutritional values per 100 g. I would be pleased. Thank you.
Tarla Dalal
June 2, 2012, 3:22 p.m.
Hi Sanjay, The NV per loaf is mentioned herewith at the bottom of the recipe.
Vaishali
Nov. 22, 2011, 2:41 a.m.
Seems nice recipe. Need your help, I''ve Morphy Richards 25LTR 25 CG Convection Microwave Oven, how to make in this.. Pls guide.. Dont have experience
Tarla Dalal
Nov. 22, 2011, 2:41 a.m.
Hi Vaishali, there are different setting mode from microwave to convection.All the microwave convection are different from each other, we wont be able to tell you exactly. We would request you to go through your manual brochure to check it.
