Oats wholewheat Ragi bread
Ingredients
Honey,Oats, whole wheatflour, Ragi no knead bread
2 cups water( or milk and water combined )
1.5 tsp salt
1 tsp yeast
1 tbsp sugar
1 tbsp olive oil ( preferred )
3 tbsp honey optional ( just for flavor) or else use melted butter
Method
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 .
Other Ingredients
3 cups mixed flour of which ( 2 cups wholewheat flour , 1 cup oat flour ).
1 cup ragi flakes .
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.
Leave it in the same bowl to proof with a cling wrap to cover it on the kitchen counter or a warm place .
Allow to proof for 8 hours or overnight . This much time is needed as it is a no knead bread .
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 .
Using the spatula, degas it and mix well with spatula to bring it together once again .
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.)
Also 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 .
Next step :
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
when ready , take it out , brush with butter for a softer crust .
Keep the baked bread on a rack to cool completely before slicing .
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.