Making ragi bread is a simple and delicious process. It is a whole-grain flour made from millet flour, water, and salt, using a process similar to couscous. Processed ragi is often seen as a healthier alternative to white flour, but unprocessed raw ragi is still far superior. The egg acts as a leavener to help ragi expand and rise, and the flavor it adds to the bread is unmatched.
Ragi is one of the most nutritious and versatile grains in the world. It is made by grinding and sifting the seeds. This helps in removing the husk, the alkaline soil, and the inedible inedible husk. The result is a flour with a light, fine texture that is perfect for making flatbreads, roti, chapattis, roti kadalai, idli, and steaming.
Ragi is as nutritious as white rice but is richer in dietary fibre, which helps to improve digestion, prevents overeating and makes you feel fuller for longer. It is a great source of iron and calcium and is an excellent source of protein, which is important for building and repairing tissues in the body. As compared to white rice, ragi contains higher amounts of dietary fibre, which is great for helping to reduce cholesterol and blood sugar levels and improving insulin sensitivity. This also helps to prevent fat storage and weight gain.
Ingredients
whole wheat flour with 1/2 cup finger millet or ragi flour
Olive oil, 1/4 cup
half a cup of warm water
½ tablespoons instant yeast
1/tsp. salt
1 teaspoon of honey
1/ 4 cup of assorted seeds, including sunflower, cucumber, flax, and pumpkin
milk
10 grammes of melted butter
Method
Combine Ragi flour, whole wheat flour, all-purpose flour, and salt in a bowl.
Honey and a year should be added to the water, stirred briefly, and left to activate for five minutes.
Add the frothed mixture to the flour mixture and combine until combined.
Form a ball after adding oil and kneading for 15 minutes, or until the dough is smooth and no longer sticks.
Rest the dough until it has doubled in size in a well-oiled bowl; this should take 1.5 to 3 hours, depending on how warm and muggy the environment is.
When the dough has doubled in size, punch it down on the counter, add the seeds, and then briefly knead the dough to include the seeds before forming a ball.
Rest for approximately five minutes on a baking sheet with plenty of flour.
After 30 minutes, score the surface with an extremely sharp knife or razor, making sure to cut in a single motion and in a single direction only.
Wash the bread's top with milk and eggs.
For 35 to 40 minutes, bake at 180 C in a preheated oven, or until golden on all sides.
The bread should be removed from the oven and covered with melted butter using a pastry brush. The bread should then be thoroughly covered in a damp cloth and allowed to cool to room temperature.
