Welcome to my kitchen! Today, I’m excited to share a recipe for a Finger Millet Rustic Loaf. Finger millet, or ragi, is a highly nutritious grain that’s perfect for adding a unique flavor and texture to your bread. This rustic loaf is hearty, wholesome, and ideal for a variety of meals. Let’s get baking!
Ingredients:
For the Loaf:
- 1 cup finger millet flour
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 tablespoon sugar (or honey/maple syrup)
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water (110°F or 45°C)
- 1/4 cup olive oil (or melted coconut oil)
- 1 tablespoon flaxseeds or chia seeds (optional, for added texture)
For the Topping (Optional):
- 1 tablespoon sesame seeds or poppy seeds
- 1 tablespoon rolled oats
Instructions:
1. Prepare the Yeast:
In a small bowl, dissolve the active dry yeast in warm water. Add a pinch of sugar or honey to help activate the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the finger millet flour, all-purpose flour, sugar, and salt. Whisk them together to ensure they are well blended.
3. Combine Wet Ingredients:
Add the olive oil to the yeast mixture and stir until well combined.
4. Make the Dough:
Pour the yeast mixture into the dry ingredients. Stir with a wooden spoon or spatula until a dough begins to form. The dough will be slightly sticky. If it’s too sticky, add a bit more flour, one tablespoon at a time.
5. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough.
6. First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
7. Shape the Loaf:
Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and shape it into a rustic loaf. You can shape it into a round or oval loaf, depending on your preference.
8. Second Rise:
Place the shaped loaf onto a parchment-lined baking sheet or into a well-greased loaf pan. Cover with a damp cloth or plastic wrap and let it rise again for about 30-45 minutes, or until the dough has risen noticeably.
9. Preheat the Oven:
While the dough is rising, preheat your oven to 375°F (190°C).
10. Add Topping (Optional):
If desired, brush the top of the loaf with a little water and sprinkle sesame seeds, poppy seeds, or rolled oats on top for added texture and flavor.
11. Bake the Loaf:
Bake the loaf in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. You can also use a food thermometer; the internal temperature should reach 190°F (88°C).
12. Cool and Serve:
Allow the loaf to cool on a wire rack for at least 10 minutes before slicing. This will help the bread set and make it easier to slice.
13. Enjoy:
Slice and enjoy your homemade Finger Millet Rustic Loaf with your favorite spreads, sandwiches, or soups. It’s a flavorful and nutritious addition to any meal!
Tips:
- Storage: Store the bread in an airtight container at room temperature for up to 4 days. You can also freeze slices for up to 3 months. To freeze, wrap slices in plastic wrap and place them in a freezer bag.
- Flavor Variations: Feel free to add herbs, seeds, or cheese to the dough for extra flavor and texture.
- Kneading: If you prefer, you can use a stand mixer with a dough hook to knead the dough, which can save time and effort.
I hope you enjoy baking and savoring this Finger Millet Rustic Loaf as much as I do! It’s a great way to incorporate the nutritional benefits of finger millet into your baking routine. Let me know how it turns out for you in the comments below! Happy baking!
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