Ragi(fingermillet)+Semolina+ Whole Wheat Bread

Ragi(fingermillet)+Semolina+Whole wheat Bread+Sweet Potato Bread

This is a vegan bread in which I've add ragi+semolina+whole wheat+ sweet potatoes and some Fenugreek leaves which gives a nice aroma to the bread. This bread smells heavenly after baking. I've used jaggery powder as sweetner.

Ingredients:

Ragi flour (Fingermillet) - 1 cup(175 gms)

Semolina - 1/2 cup (85 gms)

Whole wheat flour - 1 cup (120gms)

Sweet Potato (boiled mashed)- 100 gms

Jaggery powder - 1 tablespoon

Salt - 2 tsp

Active dry yeast - 1 tsp

Fenugreek leaves - 1/2 bunch

Oil - 3 tablespoons

Water - 1.5cup (320 ml)

Water+ jaggery powder - 1 tablespoons+1 tsp

To brush before you bake.

Method:

#Mix ragi+ semolina+wheat flour, yeast, jaggery powder, salt, boiled mashed sweet potatoes.

# Add water and knead the dough for 7-8 minutes.

# In a greased bowl transfer the dough apply 1 tablespoon of oil and allow it to proof for 1 hr.

# Once it doubles in size punch down remove excess air.

# Add 1 tablespoon of oil and knead well for 20 minutes. Until your dough becomes extremely soft and elastic. Add 1 more tablespoon of oil and knead or you can use pull and streach method.

# Grease your baking tin with oil.

# wash and roughly chop fenugreek leaves.

# Give a rectangular shape to the dough add fenugree leaves and make a log shape. Pinch the edges well.

# Place the log in greased baking tin. (7×3) baking tin size.

# Cover the tin, allow it to proof for 20-25 minutes or until it reaches the pan size.

# Mix water+ jaggery powder and brush before you bake.

# Preheat microwave convection mode@190'c.

#Bake for 30 minutes @190'c.

# Once baked brush some oil.

# After 5 minutes unmold and allow it to cool on wire rack for 2-3 hrs.

# Slice your bread with cerrated knife.

I'm sharing the Airfried Version also.

# Grease your baking tin with oil. I'm using round 6' baking tin.

# Place the dough and let it rest for 20 minutes.

# Preheat airfrier@180'c for 5 minutes.

# Airfry the bread @ 180'c for 20 minutes.

# Before you bake apply water + jaggery mixture.

# Once baked brush some oil, give a resting time for5 minutes and unmold.

Thank you!