“Is Ragi Bread good for you? ” asked no one ever! Ragi also known as finger millet is a healthy superfood and is one of my most favourite millets. Ragi flour is a dark brownish red coloured flour which has a nutty and smoky flavour. It can be used to make rotis, cheelas, pancakes, porridge, cakes or breads. If you have not tasted ragi, then this bread recipe is a sign that you buy your first packet of Ragi flour today!
I created this Ragi Bread recipe with yeast recently here in our new home in Shillong. It happens to be the first loaf of bread that I baked in the North East where we are now posted.
My relationship with baking bread is a prolonged and complicated one which has been recently rekindled. This recipe results in a pretty tasty loaf of bread with deep earthy flavours and goes well with all kind of toppings.
Ragi Bread recipe
Course: Baked Goodies, Blogchatter Half Marathon, BreadDifficulty: Medium12
servings2
hours30
minutes30
minutesRagi Bread Recipe
Ingredients
1 cup Ragi flour (100gm)
3/4 cup Whole wheat Flour
1/4 cup All purpose Flour ( Maida)
Instant Yeast 2 heaped teaspoon
25 ml melted Butter
50 ml Olive oil
Sugar 1/2 tsp + 1 tsp
Salt 1 tsp
Hot Water 3/4 cup
Milk and melted butter mixture for brushing the top
Mixed seeds and oats for topping
Directions
- Take 50 ml of lukewarm water in a small bowl. For proofing the yeast you need warm water and the perfect temperature is such that it is hot enough for you to just dip in a finger.
- Add in the yeast in the warm water together with ½ tsp sugar(this is food for the yeast), mix and leave it for a few minutes.
- The mixture will become light and frothy when it is ready to be used. While the yeast is proofing measure out all the ingredients and keep them ready.
- Mix the flours with salt and sugar and mix well.
- Once the yeast is proofed mix it into the flour and mix with clean hands. Add in the remaining water bit by bit and knead the dough.
- Don’t be scared if the dough gets too sticky. Just keep on kneeding. Brush a bit of Ragi flour on your hands if required.
- Slowly incorporate the olive oil and melted butter into the dough.
- Knead for 10 to 15 minutes, when you will get a ragi Bread dough. Roll it into a dough ball and put it into a greased bowl, cover it with cling film and let it rise for 90 minutes in a warm place in the kitchen.
- After 90 minutes, the dough will rise to double itself.
- Remove the cling film, mildly punch out the air from the dough. Roll out the dough gently. Reshape it into a loaf shape and place it gently in the pre-greased tin in which you will bake the bread.
- To make the bread pretty I sprinkled some mixed seeds and rolled oats on the top surface of the bread.
- Cover the dough and let it and let it rise again for 30 to 45 minutes.
- After the second rise, pre-heat your oven to 180-degree Celcius. Brush the top surface of the bread gently with the melted butter and milk mixture. Bake in the oven for a total of 35 minutes at 180 and 3 minutes at 200 degree Celsius. Your bread is done when the base of the loaf sound hollow when tapped.
- In the half time mark i.e after 15 to 20 minutes, stop the oven and brush the top surface with the milk and butter mixture and continue baking.
- The Ragi bread may feel a bit hard on taking out from the oven. To solve this problem please follow the steps explained here for a super soft loaf.
Recipe Video
This post is a part of my bread baking recipes series.
This post is a part of Blogchatter Half Marathon 2024 .
