Ragi Multigrain Bread with Curry Leaves

My first attempt at bread back in 2015 was a complete flop. The yeast never activated and I probably used all the wrong ingredients. Ten years later, I finally have a fluffy loaf I am proud of.

This one uses high protein bread flour and ragi, with a little maida for a good rise. Coriander and curry leaves go right into the dough. Honestly, half the loaf was gone the same day.

Ragi Multigrain Bread

Quick Details
Makes: 1 loaf
Proofing time: about 1 hour
Baking time: 20 minutes
Diet: Vegetarian

Print Recipe Pin Recipe

Course Breads and Buns

Ingredients

  

For the yeast

• 1/2 cup milk
• 1/2 cup unsalted butter
• 1/2 cup water
• 1 tablespoon sugar
• 3 teaspoons yeast

For the dough

• 2 cups bread flour
• 1/2 cup maida
• 1/2 cup ragi flour finger millet
• 1 teaspoon salt
• 1/2 cup coriander chopped
• 3 sprigs curry leaves chopped
• 1 1/2 tablespoons oil divided
• butter to brush

Instructions

 

• Bloom the yeast. Warm the milk and butter in the microwave until the butter melts. Add the water and sugar, warm for 20 seconds, add the yeast and set aside for 8 minutes.
• Mix the dry ingredients. Combine the bread flour, maida, ragi flour, salt, coriander and curry leaves.
• Make the dough. Add the yeast mixture, rest for 2 minutes, then mix until smooth and the dough pulls away from the bowl.
• First proof. Coat the dough and bowl with 1 tablespoon of oil and proof for 45 minutes until doubled.
• Shape. Fold and roll into a loaf, place in a loaf pan, brush with 1/2 tablespoon of oil and proof for 20 minutes.
• Bake. Bake in a preheated oven at 180°C for 20 minutes. Cool, brush with butter, slice and serve.

Video

Keyword Ragi Bread, Millet Bread, Multigrain Bread

Tips for the Best Ragi Multigrain Bread

• Warm the milk and butter only until the butter melts, so the yeast is not too hot.
• Let the yeast bloom for a full 8 minutes until frothy.
• Knead until the dough pulls away from the bowl and forms a smooth round.
• Let the bread cool before slicing so the crumb sets.

Storage

Keep wrapped at room temperature for 2 days, or slice and freeze.

Frequently Asked Questions

Can I skip the maida?
You can, but the loaf will be denser. A little maida helps it rise.

Can I use other herbs?
Yes. Dill, spring onion or rosemary all work well.

Bake a loaf this weekend and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.