Ragi Bread Recipe : How To Make Ragi Bread

Posted by thebakersdozen on August 1st, 2022

Ragi bread has been a common diet throughout recorded history in many parts of the world and is one of the earliest foods manufactured by humans, having played a key role from the beginning of agriculture.

Ragi bread is a nutritious and delectable bread. This millet bread slices easily and is ideal for toast or sandwiches. Ragi flour gives the bread a distinctive flavour in addition to a wonderful colour.


  • Finger millet/ Ragi flour
  • Wheat/maida 200 grammes
  • Milk - 100 ml
  • 2 Tablespoon active yeast
  • 2 Tablespoon active yeast

Process :

  1. In a large basin, combine the lukewarm water with the yeast.
  2. Yeast is given sugar; it is then set aside for 15 minutes.
  3. To the yeast mixture, add finger millet powder, wheat flour, and milk. Knead the mixture by hand until it forms a smooth dough.
  4. For two and a half hours, keep the bowl covered and let the yeast ferment.
  5. Oven temperature is set to 180°C.
  6. Ghee should be used to oil the bread pan.
  7. Place the dough in the prepared bread pan and bake for 30 to 35 minutes at 180 °C.
  8. Bread should be taken out of the pan and left to cool.
  9. Slice the ragi bread, then dish it up.

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