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!

Oats Porridge Whole Wheat Bread

Oats Porridge Whole Wheat Bread

Oats porridge wheat bread are super soft bread. I'm using jaggery powder as sweetner but can be replaced by normal sugar.

Notes:

* 50gms oats + 200 ml water which gives approximately small bowl of oats porridge.

* I used 20 gms of oats + 100 ml water which is approximately 1/4 cup of oats porridge.

Ingredients:

Oats Porridge - 1/4 cup

Whole Wheat flour - 230 gms / 2 cups

Instant dry active yeast - 3/4 TSP

Jaggery powder - 1 tablespoon

Salt - 1/2 tsp

Oil - 2 tablespoons

Milk - 2 tsp (milk wash before baking)

Water - 1/2 cup / as required

Butter - 2 tsp

Method:

# Mix whole wheat flour, oats porridge, yeast, salt, jaggery powder.

# Add water and knead the dough. Stretch and pull method. Initially it will be sticky...after 10 minutes it will become soft and elastic.

# Grease a bowl with oil, keep the dough in greased bowl, apply oil cover it and allow it to proof. (1st proofing) for me it took 1 +1/2 hrs.

# Once dough doubles in size. Sprinkle some wheat flour on working surface and punch down and remove excess gasses. Knead for 2 more minutes.

# Give a log shape and pinch the ends well.

# Grease your bread tin with oil. Place the log in bread tin. 

(2nd Proofing) Cover and allow it to proof for 25-30 minutes / until it reaches brim of baking tin.

Baking tin size 7×3.

# Preheat oven / microwave convection oven @ 190'c.

# Milk wash before baking.

# Bake @ same temperature for 25-30 minutes.

# Once baked.... Remove from oven. Apply butter. Leave it for 5-10 minutes. Demould and allow it to cool on wire rack.

# Let it come to room temperature / after 3 hrs Slice your bread. Use cerrated knife.

Please do try and provide your comments.

Thank U!