Steps for preparation

The ingredients required are 2 cup whole wheat flour, ¼ cup ragi, ¼ cup jowar, ¼ cup bajra, 1 tbsp. powdered flaxseeds, 1 tbsp white sesame seeds, 1 tsp melon seeds, 1 tsp quick cooking rolled oats, ¼ tsp gluten powder, a pinch of calcium propionate powder, 1 tsp salt, I tbsp. instant dry yeast and 1 tbsp castor sugar.
Items required for topping are ½ tsp whole ragi, ½ tsp whole bajra, 1 tsp quick cooking rolled oats, ½ tsp flax seeds.
To make multi grain bread, combine the yeast, sugar and ½ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 mins.
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. 1 ½ 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 mins.
Bake it in a pre-heated oven at 210℃ (420°F) for 20 minutes.
Lower the temperature to 160℃ (320°F) and bake it for 10 mins. Keep aside to cool slightly.
Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (1/2”) bread slices. And it is ready to serve