Ragi/ Finger millet and Wheat Flour Loaf Bread | Healthy Loaf | Diabetic Friendly Loaf-Low Glycemic Index

At last i baked a loaf bread.
Yes,i did it.
For a long time i wanted to bake loaf ,but 2 reasons i couldn't do it,one my loaf pan was very big and i had some doubts in baking it.Last week i got a small loaf pan and Preeti from Indian Kitchen cleared my doubts,thanks preeti.I have decided to try many variety loafs



Ingredients:

• Finger millet flour-1 cup
• Whole wheat flour- 1 cup
• Dry yeast- 1 tsp
• Warm water- 1 cup
• Milk powder-1\4 cup
• sugar-2 tsp
• Salt-1 tsp
• olive oil-as needed
• milk- to brush on top
• cucumber seeds/sesame seeds- for topping(optional)

Method:

1.Dissolve yeast in warm water with sugar.Leave it covered to become frothy.

2.In a mixing bowl add both flour,salt and milk powder,mix it.then add the frothed yeast mix and knead to a dough as oil in between.In a oiled pan place the dough covered for it to raise.

3.After it had risen,pouch it out and knead again.Oil the loaf pan and place the dough in shape of a long for it to raise again,cover it.

4.After the second rise,brush on top with milk(or egg york) and sprinkle seeds(optional)
 and bake it in a pre-heated oven for 25-30 mins at 180deg C till a crust form on top.

5.Brush on top with butter when its out from oven.Cool and slice it.

A close look of the slice

Note:

1.Use warm water for proofing yeast.If using instant one no need to proof it.

2.Baking time may vary for oven.pls check it.