Raggi (Finger Millets)Whole Wheat bread

differin gel canada depreciate Bread is a staple food prepared from a dough of flour and water, usually by baking.Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking.
Bread in the market are made from Refined Flour/Maida and sugar and lot of preservatives. Even if we get Whole Wheat Bread in the market ,it still contains gluten , sugar and preservatives.
We have come up with a WHOLE WHEAT BREAD without sugar .HONEY and OLIVE OIL is used for proofing of yeast , and we have also added RAGGI(MILLETS)for making more healthy.

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This bread is made using the AUTOLYSE method .Autolyse is a method whereby the flour and water are first mixed together, then rested for a period of time (15-30 mins).
During the autolyse period, the flour is hydrated with no competition from the other dry ingredients. Flour proteins and damaged starch have ample time to hydrate, oxidation happens, enzymes are active, and gluten is allowed to relax before kneading .

Print Recipe
Raggi Whole Wheat bread
Cuisine bakery, Fusion
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine bakery, Fusion
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a wide bowl, add 1 and 1/2 cups of flour and 1 and 1/2 cups of warm water. Mix them gently using a spatula.  Cover it with a cling wrap or kitchen towel and let it rest for at least 30 mins.
  2. Meanwhile, warm the remaining 1/4 cup of water in a tall cup.  Add 2 tsps of Honey or powdered jaggery and 1 tsp of instant yeast or 1 1/4 of dry yeast. Cover it and let it proof for 10-15 minutes.  It should bubble up, if it remains the same, then your yeast is not good, Continue with a fresh new pack of yeast.  
  3. Now add the yeast mixture to the flour mixture,
  4. Add the remaining 1 and 1/2 cups of flour and 1/2 cup of Raggi flour gradually.
  5. When the flour is combined well, add Olive Oil and salt
  6. Knead it for at least 15 minutes, at the end of 15 minutes, your dough will be less sticky, more stretchy.
  7. Apply Oil to a big bowl , transfer the dough to the bowl, coat the upper part of the dough with oil.  Cover it with cling wrap and keep it in a warm place for it to rise.
  8. Once the dough is almost doubled in size, (after 1 to 2 hours), gently deflate using your knuckles, knead gently for few seconds.
  9. Transfer the kneaded dough again in the bowl and cover with cling wrap and leave for 2nd rise for 1 hour.
  10. after 2nd rise knead gently for few seconds, shape it and keep. if the dough is very sticky, dust little flour on the surface while shaping.
  11. Transfer the shaped dough into a greased loaf pan.Again leave for 45 mins for final rise.
  12. Apply milk after the final rise of the dough.
  13. Bake at 220 degree in microwave and at 200 degree in OTG in a pre heated oven.
  14. Once done,remove from the oven apply olive oil at the top , let it cool in the pan for 10 minutes.
  15. After 10 minutes, de mould the bread, let it cool completely, then slice it using a serrated knife.  Don't slice your bread when it's still warm.  
Recipe Notes

For AUTOLYSE method leave the dough and water for at least 30 mins. If u find the dough very sticky apply oil in ur hand also dust the slab with the flour.
Never cut the bread when its hot, Allow it cool completely.

4 thoughts on “Raggi (Finger Millets)Whole Wheat bread”

    1. Hi Anu …in OTG we have to bake for 3o mins at 200 degree and in microwave convection mode its 35 mins at 220 degree

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