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Ragi bread.
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5 from 39 votes

Ragi Bread (Finger Millet Bread)

Ragi bread is a wholesome and delicious bread made with finger millet flour. With its earthy flavor, beautiful color, and perfect crumb texture, ragi bread is a treat for your taste buds.
Prep Time15 minutes
Cook Time30 minutes
Proofing time1 hour
Total Time1 hour 45 minutes
Course: Breakfast, Side Dish
Cuisine: Indian
Diet: Hindu, Vegetarian
Servings: 12 to 14 slices
Calories: 126kcal
Author: Shilpa Kerur

Ingredients

  • 220 ml milk scant one cup
  • 1½ teaspoon dry yeast
  • 2 teaspoon sugar
  • ½ teaspoon salt
  • 150 grams ragi flour 1 cup
  • 150 grams bread flour 1 cup
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoon oil

Instructions

Make and proof the dough:

  • 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 the bread flour and begin kneading. Knead the dough well for 5-6 minutes.
  • Add the seeds to it and knead the dough to incorporate the seeds.
  • Brush the bowl with oil and place the dough. Brush the dough with oil.
  • Cover and let it rest for one hour or until it is almost double.

Shape the dough:

  • Once the dough doubles, punch it and knead it again.
  • Spread it into a rectangle and roll it into a log (see step-by-step images).
  • Place in a greased loaf tin and proof for one hour.

Bake the ragi bread:

  • Preheat oven to 350 F (180 C).
  • Bake in preheated oven for 30-35 minutes.
  • Cool it in the tin for 10 minutes, then cool on a wire rack.
  • Slice and serve immediately or store in air-tight container.

Notes

I am using bread flour along with ragi flour in this recipe. You can replace bread flour with plain flour or atta (Indian whole wheat flour).
Add the ragi flour first and incorporate it well. Add bread flour after that and begin kneading. The dough must be soft but not sticky.
Proofing time may vary depending on the temperature. We want the dough to almost double during each proofing. Keep an eye on the dough and go by the feel of the dough rather than time.
Preheat the oven. This step can't be rushed. The dough should be placed in a hot oven so that it bakes perfectly.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 1mg