Ragi (Finger Millet) Bread


  • All purpose flour/ bread flour  (seived) 6.5 cups
  • Ragi flour 1 cup
  • Active Dry Yeast 2 tbsp
  • Honey 3 tbsp
  • Water 3.5 cups
  • Salt 1 tbsp
  • Oil  4 tbsp


  1. Warm the water to 115 degrees farenheit.
  2. Add the honey.
  3. Add the yeast and let it sit till it froths (about 3 minutes).
  4. Add the oil and salt.
  5. Mix the flours.
  6. Knead the dough for 10 minutes (very important) using the liquid concoction prepared above.
  7. The dough should come together and have “feel like a baby’s butt” (quoting Tina here).
  8. Cover the dough with thin moist (not dripping wet) cloth. Let it rest for 1 hour.
  9. Punch the dough and knead it for 2 minutes. Divide it into 2 equal portions.
  10. Shape each into logs and put them in the 4×9 bread pan.
  11. Cover again with the moist cloth and let it rest for 30 mins.
  12. Bake at 375 degrees for 30 minutes.
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January 25, 2010. Leavened Breads.

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