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Stop buying store-bought bread and learn how to make this soft, high-fibre ragi & flaxseed bread at home. This healthy no maida bread is perfect for breakfast, sandwiches, and toast. This bread is 100% homemade, no maida, high in fibre, and perfect for breakfast, sandwiches, or toast. It has a soft texture, a delicious nutty flavour, and is easy to make with simple ingredients.
Ingredients
3 cups (360 g) whole wheat flour (atta)
1 cup (120 g) ragi flour
2 tbsp ground flaxseed powder
1 tbsp whole flax seeds
2 1/2 tsp (7 g) instant yeast
3 tbsp jaggery powder
1½ tsp salt
1 cup (240 ml) warm milk
½–¾ cup (120–180 ml) warm water (as needed)
2 tbsp olive oil or any neutral oil
Milk for brushing before baking (optional)
Butter or oil for brushing after baking (optional)
Method
In warm milk, dissolve the jaggery powder.
Add the yeast, stir, and let it sit for 5–10 minutes until foamy.
In a large bowl, mix the whole wheat flour, ragi flour, ground flaxseed powder, whole flax seeds, and salt.
Pour the yeast mixture into the flour.
Add the oil and gradually add the warm water to form a soft, slightly sticky dough.
Knead the dough for 10–12 minutes until smooth and elastic.
Cover and let it rise in a warm place for 60–90 minutes, or until doubled.
Punch down the dough, shape it into a loaf, and place it in a greased loaf tin.
Cover and let it rise again for 35–50 minutes, until the dough rises slightly above the rim of the tin.
Brush the top lightly with milk.
Bake in a preheated oven at 180°C (350°F) for 32–38 minutes.
Brush the hot loaf with butter or oil for a soft crust.
Cool completely on a wire rack before slicing.
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