Ragi Bread


Ingredients 220 ml milk (scant one cup) 1½ teaspoon active yeast 2 teaspoon sugar ½ teaspoon salt 150 gm ragi flour (1 cup) 150 gm bread flour (1 cup) 1 tablespoon sunflower seeds 1 tablespoon pumpkin seeds 1 tablespoon sesame seeds 2 teaspoon oil

Heat the milk until it is lukewarm. To this, add dry yeast and sugar. Mix well and let it sit for 10 minutes (until the mixture is frothy)

Once the yeast-milk mixture is frothy, add salt and ragi

Mix well

Add bread flour

Knead the dough well for 5-6 minutes

Add the seeds to it and knead them in

Brush the dough with oil. Cover and let it rest for one hour

Once the dough is proofed, spread it into a rectangle and roll it into a log

Place in a greased loaf tin and rest for one hour

Bake in preheated oven at 170 C for 30-35 minutes

Brush the top with butter. Cool it in the tin for 10 minutes, then cool on a wire rack