Ragi (Finger Millet) Bread

Ragi is over 40% of the flour in this recipe.

You Need:

  • 150 Grams of Milk.
  • 150 Grams of Water.
  • 32g Honey
  • 1 teaspoon of Instant Yeast.
  • 1 3/4 teaspoons salt.
  • 30 grams of butter.
  • 150 grams of Ragi Flour.
  • 330 grams of All purpose flour.
  • 40 grams of milk powder.

Combine all the ingredients and knead for at least 20 minutes. This dough will not be able to pass the window pane test. But it should be soft and bouncy.

First rise till its doubled in volume.

Second rise after shaping into dinner rolls till its ripe.

Give a olive oil wash before putting into a preheated oven at 180 C for about 30 minutes. Use a digital thermometer to check the internal temperature. It should each 200F for it to be fully cooked.

Rub a little butter after removing from the ovem.



Published by Imran

A s/w engineer by profession, I cook for my family.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: