Gluten free Ragi Bread recipe | Soft & Fluffy Finger Millet Bread at home
Soft, wholesome gluten free ragi bread recipe made with yeast, offering earthy flavor, great texture, and a healthy alternative to regular bread.
Ingredients
1 cup = 250 ml
- 1 +1/2 cup Finger millet/Ragi atta (215 gram)
- 1/4 cup psyllium Husk/Isabghol (19 gram)
- 1/2 tbsp Instant yeast (6 gram)
- 1 tbsp sugar (we used brown sugar)
- 1/2 tsp salt
- 2 tbsp oil
- 2 cups warm water (500 ml)
- Butter for brushing the top of bread (avoid if vegan)
- White sesame seeds as required
Instructions
- Take ragi atta, Isabghol, instant yeast, sugar, salt and oil.
- Mix well.
- Start adding water while mixing.
- Make sure there remains no lumps. Initially the mixture will be too flowy but in just 3-4 minutes, it will turn thick as ragi and Isabghol soaks water.
- Cover the bowl and place at some warm place for 2 hours.
- The dough is doubled once again. Sprinkle white sesame seeds on top.
- After the said period, the dough must have risen to double and you can see crumbs.
- Put the dough at some greased surface and roll it into a log.
- Place this log in a greased loaf pan.
- Cover it again and place at some warm place for 45 minutes.
- Bake in preheated oven @200°C, initially for 30 minutes with both the rods on & for 10 minutes with only lower rod on.
- Take the loaf pan out and brush butter on the top of hot bread.
- Just rest it for only 5-10 minutes and thereafter run a knife on edges.
- Take the bread out of pan while it is still hot.
- Keep it on cooling rack and let the bread cool down completely.
- Cut into slices.
- Enjoy.
Notes
- You can mix in another gluten free flour with ragi atta to make this bread but make sure it should come to 1.5 cup in whole. We have already tried with rice flour.
- We have used Instant dry yeast which just needs to be added to flour directly. But in case you are using active dry yeast, it needs to be activated first. details here.
- The fermentation time may vary depending upon whether conditions. In winters it may take more time than summers.
- Take the bread out of tin after 5-10 minutes of baking. If you leave the bread to cool down in the tin, the bread will turn soggy.
- Cut the bread into slices only when it is completely cool.
- This recipe is basically vegan in nature except the butter applied on it. If you are vegan, then either apply plant based butter or totally skip that.