Ragi Bread (Finger Millet Bread)

Now a days I started using whole grains in my bakes, not only in baking in regular cooking also. Still we are not used to them but we are trying to include them in our diet. I was influenced by Nandhini who is a fellow blogger and she bakes very good breads with whole grains. I can say she is one of the expert baker in our BM group. When I thought of using whole grains in baking I was little scared. Because I not an expert baker, some times I spoil my bakes with all purpose flour itself. And I thought this whole grains in baking will be little tricky. 
                                                      Yes baking with whole grains is little tricky with extra work out;). I think but when  you taste the bread you can forgot about that all extra work out. I found them much tasty then normal breads. For this recipe I used whole wheat flour that was coarse grounded and Ragi and barley lightly roasted till they turn warn and grind in to coarse powder so that I can get a grainy texture in the bread. Don't over roast the grains they will loose there properties. Just heat them so that we can grind them in the mixee or coffee blender. We like that grainy texture if you don't like then grind all three, wheat, ragi and barley in the mill in to a smooth powder. This bread crust was little hard, crumb was soft mostly bread taste like a country bread. For Ragi flour Mix 1 cup ragi with 1 tab sp barley lightly heat them in a pan and grind.
                                                                                  

INGREDIENTS:---
Whole wheat flour :---  1 cup
Ragi flour   ----  1 and half cups
All purpose flour  ---  1/4 cup
Yeast   ---   2 tea sp ( I used instant yeast)
Salt  ---  1 tea sp
Jaggery  ---  2 tab sp grated
Gluten   ---   1 tea sp
Olive oil   ----  2 tab sp
Luke warm water   ---  3/4 cup
                                                          

INGREDIENTS:---
1. Mix all flours, jaggery, yeast, salt, gluten and one tab sp olive oil and make a sticky dough with luke warm water.
This dough should be little more sticky then normal bread dough. don't worry when you knead it, that will turn in to soft and pliable dough.
2. place this sticky dough on the counter top, apply little olive oil in your hands and start kneading the dough.
3.  Knead the dough for 15 minutes to 20 minutes, place the dough in a greased bowl and glaze with olive oil, cover with a cling wrap and set a side to raise.
This will take long time to raise mine took 2 and half hours..
4. Punch down the dough and take it out from the bowl and give a loaf shape.
5. Place the ragi loaf in a greased bread loaf pan, cover with a cling wrap ans set a side for second raise.
 The second raise is also took 45 minutes for me..
6. Pre heat the oven at 180 degree C. for 10 minutes..
7. Bake this ragi bread at 180 degree C. for 45 to 50 minutes or till it turns brown on top.
8. Remove from oven and cool the bread on a wire rack...
Slice and enjoy...

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