I love baking with ragi (finger millet). It is certainly not one of the easiest of flours to bake with but the results are always delicious and spectacular. This loaf has three flours - all purpose flour, whole wheat flour, and ragi flour. This blend serves not only to balance the gluten in the flours, but also the texture and taste of the loaf.
We love this bread sliced thick with butter. Its great for Welsh Rarebit with soups, and substitutes really well for chappatis with Indian dals and curries. Also toasted with butter and honey :)
1 cup all purpose flour
1 cup ragi atta (finger millet flour)
1 cup chappati atta (Indian whole wheat flour)
3 tbsp olive oil
1 tsp salt
21/2 tsp yeast
2 tbsp sugar
2 cups water
- Sift the flours and salt together in a large mixing bowl.
- Warm the water, stir in the sugar, then the yeast.
- Allow the yeast to proof for 7 minutes.
- Stir the water into the sifted flours and salt mix.
- Bring together to form a soft and sticky dough. It will be the consistency of a thick batter.
- Pour in the olive oil, mix well.
- Place this dough into a well greased loaf pan.
- Allow to double, about 45 minutes.
- Bake in a preheated oven at 375 F for 30 minutes.
- Remove from the oven. Cool in the pan for 15 minutes.
- Turn out and cool completely before slicing.
Vegan, Nut Free Recipe
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