Originally posted December 24, 2018



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 πŸ˜€

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 β€˜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.


  • – 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)


– 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 Β½ 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.



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