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.
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