Jan 4, 2011

Spinach and ragi bread

      I got the idea of baking this bread when I made the spinach potato naans sometime ago. I have followed almost the same recipe just with the addition of ragi / finger millet flour to make it a more healthier. I would say it tasted nice, but not the best among all the varities of bread I have tasted.But it really tasted wonderful with some tea to go with. Do try  and tell me about it.
spinach ragi bread

Ragi/finger millet flour- 1cup
Whole wheat flour- 1 cup
Maida/all purpose flour- 1 1/2 cup
Spinach-1 small bunch chopped fine
Yeast- 2 tsp
Warm water-1/4 cup
Olive oil- 3tbsp
Salt- 1tsp
    Add the yeast to warm water and let it rest for 10 minutes till it froths. Now add sugar and salt followed by rest of the ingredients. Knead it into a smooth and pliable dough. Use your fingers and palm to knead the dough. use more flour if required. Leave the dough to rise for around 2 to 3 hours.
After 2 hours the dough doubles in volume. Punch the dough and knead the dough for another 4-5 minutes.
spinach ragi bread
Grease the loaf pan with some butter. Place the dough on a loaf pan as shown in the picture below. Allow it to rise.
spinach ragi bread
 Within 1 hour, the dough rises and is almost pouring out of the loaf pan.
spinach ragi bread
Preheat the oven at 180c . Place the loaf pan in the oven and bake for around 25 to 30 minutes at 180c. Gently tap the top of the bread. If it sounds hollow, the bread is done.
spinach ragi bread
let the bread cool completely. Remove it on a serving plate. Slice them. It goes very well with some hot tea. Thats how I had them!!Enjoy!
  I am submitting this to yeast spotting.
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