MULTIGRAIN FLOUR FOR HEALTH & VITALITY

 Multigrain flour has become a mainstay in our house. Made with a blend of our favorite grains and seeds, it’s a healthy base for baking all of our favorite breads at home! Studies have proven that multigrain flour is great for the human digestive system. Nutritious, wholesome, and loaded with fibers, multigrain is just what your digestive system needs for better metabolism.

ADVANTAGES OF MAKING YOUR OWN MULTIGRAIN FLOUR:

·         Knowing exactly what goes in.

·         Being able to adjust the types and ratios of grains for just the right flavor and texture.

·         Being able to determine whether you want to use organic options or grains with / without husks, etc. 

·         It’s always fresh! You can grind only what you can use in a short period of time for a few batches of bread. 

WHAT GOES INTO A MULTIGRAIN FLOUR MIX?

Multigrain flour is typically made with at least two whole grains, but usually consists of 7 or more, including barley, wheat, oats, brown rice, and even seeds. Commonly used seeds include flaxseed, quinoa, and buckwheat. 

We pick a handful of whole grains, and mix in some store-bought whole grain flours like buckwheat flour, cornmeal, and whole wheat flour to round out the flavor. 

Ingredients

Although you can take the ingredients as per your preference, here are the most commonly consumed and preferred ingredients for multigrain atta-

·         Ragi

·         Oats

·         Whole Wheat

·         Soya bean

·         Bajra

·         Jowar

 Here’s the proportion we used to prepare homemade Multi Grain Atta , which is totally adulteration free & healthy on a whole.

1.            Whole Wheat – 8 kg

2.            Oats – 500 grams

3.            Maize (Corn) – 500 grams

4.            Ragi (Finger Millet) – 250 grams

5.            Chana Dal (Chickpea) – 500 grams

6.            Soya Bean – 250 grams

7.            Methi 50gm

8.            Foxnuts (Phool makhana) 100grams.

Instructions

1.     Time to grind: 30 minutes.

2.     Quantity produced: 10kg

3.     Clean and wash all the grains with water and let them dry for a day.

4.     Grid the grains after drying in the atta chakki (at home or outside)

5.     Your flour is ready for making roti.

Calories 351 14%	Fat 3.2 g 4.9%	Saturated 0.5 g 2.5%	Carbs 71 23%	Protein 15 g	Fiber 10 g 40%
Sugar 1.5 g	Sodium 6.7 mg 0.3%

First, clean the grains and millets. Make sure there are no stones or sticks. After this, roast all the ingredients (except wheat and oats) until they turn golden brown. Keep roasting and make sure you don’t burn them. Once you have roasted the grains, allow them to cool at room temperature. Once the grains are at room temperature, take the ingredients to a flour mill, and get them ground. Store the flour in an airtight container in a cool and dry place. Your multigrain flour is ready.

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 fiber.

Bajra that is loaded with fiber.

Buckwheat flour that is loaded with rutin which is excellent for blood pressure management.                                

Oats

Chana Dal

Soya Bean

Fenugreek Seeds