What is multigrain flour (atta)?
“Multigrain” means that the atta contains more than one type of grain. So, it is made from crushing more than one kind of cereal grain. However, this is not the same as “whole grain atta”.
Homemade Multigrain flour Ingredients
Here are some of the grains you can use to make your own atta. Mix it with regular atta, or use it separately, you will be including a high nutritional source of fibres, minerals and proteins in your diet.
You can devise your own recipe of multigrain atta. However here are a few ingredients that you can use in your multi-grain atta:
- Wheat Flour (approximately 50% to 75% of total)
- Ragi which is high in calcium. An excellent ingredient in winters.
- Jowar which is high in iron and fibre.
- Bajra that is loaded with fibre.
- Buckwheat flour that is loaded with rutin which is excellent for blood pressure management.
- Chana Dal
- Soya Bean
- Fenugreek Seeds
- Jowar: Known as sorghum, this is a popular millet grain is eaten in western India. Studies show that jowar has immunity-boosting properties. Like other millets, it is rich in fibres.
- Bajra: In India, pearl millet is known as Bajra. Bajra is also a very popular millet. Studies show that apart from being rich in fibres, bajra is stacked with amino acids, most of which are essential ones.
- Ragi: This is another popular grain in India, and its health benefits are many. Though a little coarse to taste, Ragi is the staple of many low-income groups. It is cheaper than regular flour. Ragi is rich in iron, calcium and dietary fibres. Studies show that Ragi contains a high amount of antioxidants and minerals. It also has anti-diabetic and anti-tumorigenic.
- Maize: Maize is a popular crop all over the world. Studies show that good quality maize is rich in Vitamin A, and can combat deficiencies when included in the diet.
- Barley: Barley is a very popular grain across the world. Scientists say that long-term barley consumption helps manage blood sugar levels. Hence, this is a very good choice for diabetics.
Consult a dietitian or your doctor before you make any additions to your diet plan. Ask your dietitian to decide on your ingredients and mixing quantity. Check if you have any allergies to any of the grains. You can happily skip what you are allergic to and make your own multigrain atta at home.
Homemade Multigrain flour Recipe And Ingredients
To prepare multigrain flour for a family of 4 that last 15 days (approximately 10kg), here is the recipe and ingredients.
- Whole Wheat – 8 kg
- Oats – 500 gms
- Maize – 500 gms
- Ragi – 250 gms
- Chana Dal – 500 gms
- Soya Bean – 250 gms
- Clean and wash all the grains with water and let them dry for a day.
- Grid the grains after drying in the atta chakki (at home or outside)
- Your flour is ready for making roti.
Multigrain Bread Recipe
- 1/3 cup honey
- 4 teaspoons salt Cooking spray
- 2 cups whole wheat flour
- 2 cups regular oats
- 8 cups all-purpose flour
- 1 cup wheat bran flakes cereal
- 1 cup toasted wheat germ
- 2 packages dry yeast (about 4 1/2 teaspoons)
- 4 cups warm water
SO these are the multigrain bread ingredients, If you would like to add some more healthy ingredients then you can add some Ragi (Nachni / Red millet), Jowar, Bajra, powdered flax-seeds, sesame seeds, melon seeds, calcium proportionate powder. This is optional.
How to Make
Melt honey and yeast in warm water in a big bowl, and keep it for 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife.
Add 7 cups all-purpose flour, whole wheat flour, and the subsequent four ingredients (whole wheat flour through salt) to yeast mixture; stir nicely to form a stiff dough.
Turn the dough out onto a floured surface.
Knead until smooth and elastic (approximately 8 mins); add sufficient of the remaining all-purpose flour, 1 tablespoon at a time, to save you dough from sticking to hands (dough will feel sticky).
place dough in a huge bowl coated with cooking spray, turning to coat top.
Cover and allow rise in a warm region (85°), free from drafts, forty-five minutes or till doubled in size.
(gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch the dough down; cover and let rest five mins. Divide in half of.
working with one portion at a time (cover last dough to prevent drying), roll every portion into a fifteen x 8-inch rectangle on a floured surface.
Roll up every rectangle tightly, starting with a short side, pressing firmly to get rid of air pockets; pinch seam and ends to seal.
Place rolls, seam sides down, in 2 (nine x 5-inch) loaf pans coated with cooking spray. cover and allow rise 45 minutes or till doubled in size.
Preheat oven to 350°.
Uncover dough; bake at 350° for 40 mins or until loaves are browned on the bottom and sound hollow while tapped.
Put off from pans; cool on wire racks.
You can make multigrain bread sandwich or multigrain bread dishes using this multigrain bread to get the multigrain bread benefits.
Multigrain flour (atta) Benefits in your diet
From the above, it must be clear that multigrain atta could be great for our body. Here are all the benefits of the same:
- Since this atta is a mix of two or more grains, its nutritional value is more than that of single grain flour like wheat. Most of the time, multigrain atta includes jowar, bajra, and ragi. Each of these grains has its own nutritional value. Consuming this can be great for your body.
- Studies have proven that it is great for the human digestive system. Nutritious, wholesome, and loaded with fibres, multigrain is just what your digestive system needs for better metabolism.
- This atta has shown to be great in aiding weight loss as well. Most of the grains and millets in multigrain atta include ragi and jowar, that are gluten-free and thus are healthy.
- Millets help lower inflammation as well, so people who have inflammation, joint aches, and excess heat in the body must opt for multigrain atta that has a millet base.
- For some time, “gluten-free” has been the buzzword in health circles. But scientists and doctors say that this fad results in more harm than benefits.
- Most scientists agree that unless there are specific allergies to gluten, a person should always incorporate some form of grains in their diet. For Indians, this is not an issue since most of us eat rotis or rice on a regular basis.
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