Sandwiches,Savoury

Ragi Loaf Bread

This is a delightful sandwich loaf bread that uses ragi flour ( I use coarse flour) with whole wheat flour to make a bread loaf – and for required binding, I had to add some all purpose flour as well. I have done this recipe without maida, and I do not recommend it – this was my only option. You can surely sub the sugar with honey, and I use instant dry yeast. It is quite a delight to make, simple and easy, non fussy, and yields a very big loaf that is soft and tastes perfect with a pat of butter.

Almond milk was my choice of milk, because I always have that laying around and need to use up, but regular dairy milk works also. This does not compare to white sandwich bread and the comfort that comes with it, but works for those looking for a healthier alternative.

If you do not have an issue with regular white flour,  by all means, replace the entire amount of wholewheat flour with white flour, and you’ll achieve the consistency you will fall in love with.

The Recipe
Serves

Ingredients

  • 3 cups ragi flour
  • 1 cup whole wheat flour
  • ¼ cup all-purpose flour
  • 1 tbsp sugar
  • 3 tsp instant dry yeast
  • 2 tsp salt
  • ¼ cup almond milk (or regular milk)
  • 2 cups warm water
  • ¼ cup olive oil
  • some extra milk and oats for top

Instructions

  • In a bowl combine the three flours, sugar and yeast and mix well
  • Then stir in the salt
  • Make a well in the center and add the milk
  • Take a big fork to the center well and stir slowly, whilst pouring in the warm water, to slowly incorporate the dough together
  • Then tip the dough out onto a greased surface and knead for 5 to 8 minutes
  • Then place the dough into a greased large and deep bowl and cover with a cloth
  • Place the bowl in a warm place to rest for 2 hours
  • After the two hours check the bowl and the dough should have doubled. Punch back the dough – it will not be very airy, but it should be smooth and easy to knead
  • Knead for 5 minutes on a greased surface
  • Prepare an 11-inch loaf tin by greasing it
  • Gently coax and fold the dough into a log the same size as tin and place inside the tin
  • Cover and let it rest for 30-40 more minutes – it should have risen well once again
  • Brush some almond milk on top gently, and sprinkle oats on top (optional)
  • Bake in preheated oven at 180C for 25-28 minutes
  • Remove from oven and allow to cool within the tin on a cooling rack
  • Once completely cooled, turn out and slice and eat!