Wholegrain Finger Millet Bread | Raagi Bread
Wholegrain Finger Millet Bread | Raagi Bread

Manvvi Bhatia



Prep Time

0 : 0

Cooking Time

3 : 0



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 9.17 g
Sat Fat 1.91 g
Salt 999.0 mg
Sugars 2.14 g
  • Other Items
  1. 2 cups All-Purpose Flour
  2. 1/2 cup Whole Wheat Flour (atta)
  3. 1/2 cup Finger Millet Flour/Raagi Flour
  4. 1 teaspoon Salt
  5. 2 and 1/4 teaspoons instant dry yeast
  6. 1 tablespoon Honey
  7. 1 tablespoon Olive Oil
  8. 1 cup Warm Water
  9. 1 tablespoon Flax Seeds (optional)
  1. Whisk together first three ingredients in a large bowl. Add olive oil. Add honey to warm water. Stir. Add yeast. Stir and let it sit for 15 minutes.
  2. Add water with yeast and honey to flour mix. Knead for 6 to 7 minutes till soft and supple. Add more water if needed. Let dough rest for 1-2 minute and knead again for 3 to 4 minutes.
  3. Transfer dough in an oiled bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place to rise till it doubles.
  4. Grease one 8 x 4 inch loaf pan.
  5. Remove dough from bowl to the counter dusted with flour. Punch dough and knead for 2 minutes. Shape it into a loaf. Transfer to the prepared pan.
  6. Cover and leave to rise for 45 minutes to 1 hour or until it crests above the rim of the pan.
  7. Brush the top with milk wash ( ¼ cup milk, 1 tablespoon butter,2 teaspoon sugar, ¼ teaspoon salt. Boil together for 5 minutes on low heat) and sprinkle flax seeds.
  8. Bake in a preheated oven at 190 degrees C for 35 minutes. The loaf should turn beautiful brown from top and should sound hollow when tapped at the bottom.
  9. Remove from the pan after 5 minutes. Slice when cold or slice next day.