Multigrain mini burger buns
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  • 1. The trick to a flavorful multigrain bun is soak quinoa, flaxseeds, oats and amaranth (rajgira flour) for about 2to 3 hours with some water. Then add the mix to the bread flour while kneading. You will be amazed to see the results.
  • 2. I have used half maida and half whole wheat flour in the recipe. This gives great texture to the bread when baked.
  • 4. I skipped sesame seeds, because I was not able to find my packet of sesame seeds
  • 5. I have used instant dry yeast in the recipe, as it provides the bread a natural mellow aroma and a consistent structure.
  • 6. Because of the climate difference in temperature and humidity, the bread might take a little less or little more time to rise. Don
  • 8. Using the stretching and folding technique while kneading will strengthen the dough and with each stretch and fold
  • 1 tablespoon of rolled oats
  • 1 tablespoons quinoa
  • 1 tablespoon of flax seeds
  • 3 tablespoons of Rajgira atta.
  • ½ cup water
  • 1/4 th cup lukewarm water
  • 1/4 th cup of milk
  • 1 tablespoon of olive oil
  • 1 tablespoon active yeast
  • 1 teaspoon salt
  • 2 teaspoon of brown sugar



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