The weather at my place is unpredictable. In the morning when I plan to bake, the weather is sunny but by the time I am done, its full of clouds and rain. The light isn’t good enough to click a picture. As it’s happening too often, I have stopped bothering. I just plan my bakes without thinking about the weather. And sometimes when I am lucky, I am able to catch the trail of the setting sun.
Let’s come to the bread now. I have been using different types of flours in my loaves of bread. Last time, I had made a bread loaf with Sorghum flour.
Here I am sharing a recipe of bread with ragi or finger millet flour.
The first thing I liked about this bread was the colour. It looked different. The taste was unique and rustic. Try the recipe and share how did you like it ?
Ragi Whole Wheat Bread
- 150 g Finger millet flour
- 100 g Whole wheat flour
- 50 g All-purpose flour
- 1.5 tsp Dry active yeast
- 2 tbsp Fresh cream
- 2 tbsp Jaggery
- 1 tsp Salt
- 220 ml Milk
- 50 ml Water
- 1 tbsp Ghee or clarified butter
- 1 tbsp Sunflower seeds for garnish
- 1 tbsp Milk for milk wash
- Take 50 ml lukewarm water and mix jaggery in it. Add yeast and let it rest for 10 minutes.
- In a big bowl, mix all the flours, salt , cream and milk. Add the bubbled yeast mixture to it. Keep it covered in a warm corner of your kitchen for 20 -30 minutes
- After 30 minutes, transfer the dough on the kitchen counter and start kneading by applying ghee on your hands. The dough will be sticky due to finger millet flour but after kneading for 10 -12 minutes, it becomes smooth and manageable. Avoid adding more flour. You can apply ghee on your hands for a smooth kneading.
- Keep the dough boule in an oiled bowl to rest for 45 minutes -1 hour or till the dough doubles in size. Cover the bowl with a wet towel or cling film.
- Grease a loaf tin of size 7x 3.5 X 3.5 inches or line it with parchment paper.
- Deflate the dough and spread it on the counter with the help of a rolling pin or hands in the shape of a rectangle.
- Start rolling from the shorter side. Make a tight log and pinch the seams.
- Place it in the greased tin with the seam facing down.
- Cover it with a wet towel or cling film. Allow it to rest for 40 -50 minutes for a second rise.
- Preheat the oven at 190 C for 10 minutes.
- Give the bread a milk wash and sprinkle the sunflower seeds.
- Bake it at 190 C for 45 minutes.
- Take out the loaf tin from the oven and allow it to cool for 5-10 minutes.
- Remove the bread from the tin and smear it with ghee or butter for a smooth crust.
- Cool it completely on a wire rack before cutting.
- Store it in an airtight container or wrap in a cling film for up to 2 days at room temperature.