Honey, Oats , wholewheat Ragi No knead bread

honey oats, wholewheat ragi bread , no knead bread
Honey Oats, wholewheat Ragi no knead bread

I highly recommend such no knead breads for beginners as it builds confidence and you can see how ingredients work , though it takes more time but worth it . And as for effort , there is not much one has to do, except initial mixing and rest of the time is just waiting time .

honey oats whole wheat ragi no knead bread
Honey , oats whole wheat ragi bread
no knead bread
honey oats whole wheat ragibread
honey oats wholewheat ragi bread
Honey oats wholewheat Ragi bread

Honey,Oats, whole wheat Ragi no knead bread

honey oats whole wheat ragi bread
Honey oats wholewheat ragi bread

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Honey, Oats , wholewheat Ragi No knead bread
Delicious honey oats ragi bread , a good recipe for beginners , as it is a no knead bread
Honey oats wholewheat ragi bread
Prep Time 8 hours
Cook Time 25-30 minutes
Servings
loaf
Ingredients
Prep Time 8 hours
Cook Time 25-30 minutes
Servings
loaf
Ingredients
Honey oats wholewheat ragi bread
Instructions
  1. Take a big bowl , add some warm milk or warm water about 1/2 cup, add in yeast and sugar , stir to mix well, allow yeast to activate .
  2. after the yeast activates, add in flours , salt, honey , olive oil , mix well with a spatula , no need to use hands , the flour will absorb all moisture and begin to look shaggy , scrape the sides with a spatula, bring dough together in the bowl itself.
  3. leave it in the same bowl to proof with a cling wrap to cover it on the kitchen counter or a warm place .
  4. allow to proof for 8 hours or overnight . This much time is needed as it is a no knead bread .
  5. after 8 hours dough will be doubled, no need to take it out on to a floured surface, but leave it in the bowl itself, and using the spatula, degas it and mix well with spatula to bring it together once again .
  6. now purely for a good appearance of the bread, sprinkle some oats in the bowl and roll the sticky dough on it , so that the dough is covered partially with oats .. ( Alternatively you can scatter the oats on the work surface and simply roll the dough on to it , to coat it well , but it gets messy so i prefer to do this in the bowl itself.)
  7. dust the sticky dough with a sprinkling of flour .no other kneading and folding required , now quickly transfer the still sticky dough from the bowl into the bread pan of approximately 9 " x5 " no need to shape the dough . Choose a bread pan with sufficient depth to allow the rise during proofing . cover and proof dough for 60 minutes . . Notice, we havent actually taken out dough at any stage on to a surface and handled it or done any extra kneading , shaping or folding , , it is all done in the bowl itself, as it is a no knead recipe .
  8. while the dough is proofing , preheat oven to 200 C bake at 200 C for 30 minutes or till done . you can rotate the pan in the oven for even baking and cover with a foil if it seems to be browning quickly on top when ready , take it out , brush with butter for a softer crust .
  9. keep the baked bread on a rack to cool completely before slicing .
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Comments

  1. Swati Karnad says

    Loved this recipe! Came out maybe slightly more dense than what your pic looks like.
    Thanks a ton ♥️

  2. Vibha says

    You haven’t mentioned when to add the rest of the water. Do we add it along with the flours after proving the yeast? It looks like a great recipe and I definitely want to try it out.

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