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Ragi-milk bread – Vegan

When the family complains about too much wholegrain then one has to be clever and sneak in whole grain in a camouflaged form that sometimes is even in a liquid state !!! How, you may ask ?.

Well years of sneaking in foods that are disliked, makes one an expert at being underhand 😀

I had a flash of brilliance when I realized that I could use ragi milk instead of dairy milk in my breads and ta daa, there was the presence of the healthy grain in a bread that was made of lighter flours like refined flour (maida). Of course I did use a portion of whole wheat too and some sourdough starter for added flavor and texture.

I also added some moringa leaf (drumstick leaf) powder which is considered a superfood and swirled the bread with some more moringa.

Here is my ‘clever’ recipe which the family loved, without realizing the presence of millet in the bread. And it is vegan, other than the egg wash on top which one can easily eliminate.

Time – 2 hr 30 min from start to finish

Makes – One 12x4x2.5 inch loaf

PRODUCTS FEATURED:

Kitchen Aid Bowl Lift Stand Mixer
Kitchen Aid Professional Grade Loaf Pan 12x4x2.5 inches
Kitchen Aid splash guard

– INGREDIENTS: For the dough
1 – All-purpose flour (maida) – 170 gm
2 – Whole Wheat flour (any brand atta) – 100 gm
3 – Instant Yeast – 1  teaspoon
4 –  Jaggery – 1 tablespoon
5 –  Salt – 1 teaspoon
6 –  Olive oil (or any neutral oil) – 4 tablespoon
7 – Sourdough starter – 50 gm
8 –  Ragi Milk – 190 gm (approx. 1 cup – see Note 1)
9 – Moringa powder – 1 teaspoon
10 – Oil (for coating the dough) – 1 teaspoon

Ingredients for filling – (filling is optional)
Moringa powder – 1-2 teaspoon
Ragi residue (see Note 2) – 1 tablespoon
Oil – 2 teaspoon

Ingredients for greasing the pan and topping –
– Oil (any neutral type. I used Sunflower oil) – 2 teaspoon
– Egg (lightly beaten) – 1/2 (omit if vegan and brush with water)
– Ragi residue – 1 tablespoon (topping is optional)

METHOD:

– In the bowl of the  Kitchen Aid Bowl Lift Stand Mixer, add the  ingredients 3-9. Using the flat beater (paddle), mix together the ingredients at speed 1 for around 2 minutes.


– Add the flours (1 and 2)


– Run the mixer for around 2 minutes starting from speed 1 for a minute and ending with speed 2 till the wet and dry ingredients come together.
– Stop the mixer and switch the paddle for the dough hook.


– Run the mixer for a total of 6-7 minutes, stopping from time to time to scrape down the sides with a silicon spatula.
– When the dough comes together into a smooth, cohesive mass, gather it out of the bowl


– Shape the dough with your hands into a round ball and place it in the same bowl. Coat the dough with 1 teaspoon oil. Cover the bowl with its own lid. Keep the bowl in a warm place till it doubles approx. 1 hour


– Gently deflate the dough and roll it into a rectangle 12 x 6 inches.


– Brush oil on the entire surface and sprinkle the moringa powder and ragi residue, to create the filling (Omit this step if not using any filling).
– Roll up the dough gently.
– Grease the Loaf pan with 2 teaspoons of oil and place the dough log into it, seam side down.
– Cover the pan loosely with cling film. Keep in a warm place for 30 min or until it rises to the rim of the pan (approx. 30 min)


– Pre-heat the oven to 230 degrees Celsius (or 250 if your oven permits)
– Brush the top of the dough lightly with the beaten egg (or water for vegan), using a silicon brush.
– Sprinkle the ragi topping evenly (if using)


– Place the loaf pan in the pre heated oven.
– Reduce the temperature to 180 degrees C after 10 minutes or after the top of the loaf gets brownish
– Bake for another 25 – 30 minutes or until the loaf sounds hollow when tapped.
– Remove and invert immediately onto a wire rack to cool.
– Slice only after it cools completely to room temperature.

Note 1 – Ragi milk – Soak ½ cup of ragi grains overnight. Drain and keep in a covered vessel for another 8 hours till it starts sprouting. Grind with 1 cup of water to a fine paste. Squeeze the paste through a fine nylon or muslin strainer to obtain 1 cup of thick milk (the remaining ragi residue can be ground again with 2 cups of water to obtain thin milk to be used in any other recipe).

Note 2 – The ragi residue obtained in Note 1, is used for topping the bread. It can be sun dried and stored or kept frozen for future use.

 Recipe by: Caroline Radhakrishnan, Blog Name: currylines

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