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.
Ingredients:
Finger millet/ Ragi flour
Wheat/maida 200 grammes
Milk - 100 ml
2 Tablespoon active yeast
2 Tablespoon active yeast
Process :
In a large basin, combine the lukewarm water with the yeast.
Yeast is given sugar; it is then set aside for 15 minutes.
To the yeast mixture, add finger millet powder, wheat flour, and milk. Knead the mixture by hand until it forms a smooth dough.
For two and a half hours, keep the bowl covered and let the yeast ferment.
Oven temperature is set to 180°C.
Ghee should be used to oil the bread pan.
Place the dough in the prepared bread pan and bake for 30 to 35 minutes at 180 °C.
Bread should be taken out of the pan and left to cool.
