We have a very interesting theme for this month’s marathon. Valli, our boss lady, grouped us into teams of 2 and we had to exchange ingredients and cook three dishes on the basis of that. I am paired with Padma whose blog you should totally check out for some amazing Andhra recipes. She gave me Ragi flour as the ingredient and I was ecstatic because I kept planning to include ragi in our meals more often but never got around to doing it. This proved to be my perfect opportunity. So we will have three recipes using Ragi flour as the main ingredient.
Anyone who has read my blog more than once knows how much I love bread. So my first ragi recipe is Ragi Bread.The loaf turned out really well and I could actually slice it and make some sandwiches with it. And I have to say, nothing is better than sliced bread!
So here goes –
Makes a 8″ loaf
Recipe adapted from here.
WHAT WE NEED
All purpose flour 1 cup
Ragi flour 1/4 cup
Wheat flour 1/4 cup
Salt 1 tsp
Instant dry yeast 1 1/8 tsp
Honey 1 tbsp
Olive oil 1 tbsp + for greasing
Warm water 1/2 cup
WHAT TO DO
- Whisk together the flours and salt in a large bowl
- In another bowl add olive oil, honey, warm water and yeast
- Stir and let it rest for 10-15 minutes
- Add the yeast mixture to the flour mixture and knead for 3-4 minutes (if using a hand mixer) or 6-7 minutes by hand. Add additional water if needed
- Let the dough sit for 2 minutes and knead by hand till soft and supple. It should take you around 5 minutes
- Transfer the dough to a well oiled bowl and cover it. Let it rest till it doubles in volume. It should take 60-90 minutes.
- Grease an 8 *4 loaf pan
- Remove the dough and punch it. Knead it for 2-3 minutes on a floured counter top
- Shape it into a loaf and transfer it to the loaf pan
- Cover and let the dough reach the rim of the pan which should take around 60 minutes
- Preheat the oven to 190C
- Bake the loaf for 30-35 minutes. It is done when it sounds hollow when tapped from the bottom
- Remove the loaf from the pan after 5 minutes and slice when it has completely cooled down
- Enjoy it with butter or jam or in a sandwich.
This is my post for the Blogging Marathon under the theme – Ingredient by mail.
Check out the Blogging Marathon page for other marathoners doing this BM.
Now that’s some seriously fantastic looking bread Sowmya, wow..will surely bookmark to make later…btw I am surprised that you remembered to carry the ingredient what with your chatting..:)
Thanks a bunch Valli.
We almost forgot to exchange the ingredients thanks to our chatting and laughing.
Never seen a ragi bread before! Is the bread too dense or is it soft?
It is not dense Rajani since there is a significant amount of all purpose flour. It is quite chewy. But it tends to get dry easily and so one needs to check at 30 mins and take it out asap
Thanks Sowmya. I have never been on the good side of the Yeast Gods, so bread I don’t bake much. This recipe is truly different, so might give it a try if I overcome my fear 😁
would love to try this… maybe a savoury version.. what pan do u use, sowmya ? My loaves never reach this height (sigh!!)…
and loved that “Valli – lady boss” line !! Lol !
That’s a healthy loaf..It’s looks so soft.Great recipe to try on. Added to my todo list.
Beautiful looking bread.
Such a gorgeous loaf, bread looks fabulous.
The texture of the bread has come out perfect. And using ragi and wheat flour makes it super healthy…
That is such an awesome bake and absolutely love the use of the ragi in the bread. Wonderful choice for the ingredient.
That is a great looking bread Sowmya. Never tried using ragi flour with yeast before.
wow.. bread looks so perfect and delicious
That is a fantastic looking bread sowmya!!! Love how it has retained that color of ragi!! definitely try this out! 🙂