Oats & Ragi Bread Recipe – Easy Whole Wheat Indian Fusion Loaf

Last Updated on 4 months by Neha Deshmukh

Oats & Ragi Bread Recipe – Easy Whole Wheat Indian Fusion Loaf

Hey everyone! I’m so excited to share this recipe with you. It’s for a wonderfully wholesome and flavorful bread – a fusion of Indian grains and classic baking techniques. I first stumbled upon this combination while trying to sneak more ragi into my family’s diet, and honestly, it’s become a staple in our home. It’s perfect for breakfast, snacks, or even alongside a simple meal. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average loaf of bread. It’s packed with goodness from ragi and oats, giving it a lovely texture and a subtle nutty flavor. It’s a little bit rustic, a little bit healthy, and completely delicious. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. It’s a fantastic way to enjoy the benefits of Indian superfoods in a familiar, comforting form.

Ingredients

Here’s what you’ll need to create this delightful loaf:

• 2 cup wheat flour (approx. 250g)
• 0.5 cup ragi flour (approx. 60g)
• 0.75 cup maida (all-purpose flour) (approx. 90g)
• 0.25 cup broken corn (dalia) (approx. 30g)
• 0.5 cup instant oats (approx. 40g)
• 2 tablespoon oil (approx. 30ml)
• 1 teaspoon salt (approx. 5g)
• As needed water (approx. 1-1.5 cups)
• 1 no egg (approx. 50g)
• 1 tablespoon yeast (approx. 7g)
• 2 tablespoon sugar (approx. 20g)
• 0.5 cup warm water (approx. 120ml)

Ingredient Notes

Let’s talk about some of these ingredients!

• Ragi (Finger Millet): This is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber. Don’t be intimidated by it – it adds a lovely earthy flavor and a beautiful reddish hue to the bread.
• Broken Corn (Dalia): I love using dalia because it adds a subtle texture and a hint of sweetness. It also contributes to a softer crumb. You can find it easily in most Indian grocery stores.
• Flour Blend: The combination of wheat flour, ragi flour, and maida creates the perfect balance of texture and flavor. Wheat flour provides structure, ragi adds nutrition, and maida gives it a soft, light crumb. Feel free to experiment with the ratios to suit your preference!

Step-By-Step Instructions

Alright, let’s get down to baking!

1. First, we need to grind the oats and broken corn into a fine powder. A mixer jar works perfectly for this.
2. Transfer the powdered oats and dalia to a large bowl. Add the wheat flour, ragi flour, and maida. Give it all a good mix.
3. In a separate small bowl, dissolve the sugar and yeast in the warm water. Let this sit for about 10 minutes – you’ll know it’s ready when it gets nice and frothy. This means the yeast is active and happy!
4. Now, add the yeast mixture, oil, and salt to the flour blend. Gradually add water, mixing as you go, until you form a smooth, slightly sticky dough.
5. Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes. It should become elastic and smooth. I find kneading is a great stress reliever!
6. Brush the dough with a little oil, cover it with a clean cloth, and let it rise in a warm place for about an hour. It should double in size.
7. Once risen, gently punch down the dough to release the air. Shape it into a log and place it in a greased loaf tin.
8. Let it rise again for another 30-45 minutes.
9. Preheat your oven to 200°C (392°F). Brush the top of the dough with a beaten egg (or milk for a vegan option) and sprinkle with a little extra oats for a nice crunch.
10. Bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Let the bread cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely. Then, slice and enjoy!

Expert Tips

• Warmth is Key: Yeast loves warmth! Make sure your water isn’t too hot (it will kill the yeast) or too cold (it won’t activate).
• Don’t Overknead: Overkneading can result in tough bread. 5-7 minutes is usually sufficient.
• Patience is a Virtue: Allowing the dough to rise properly is crucial for a light and fluffy loaf.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Egg Replacement: Simply replace the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before brushing onto the dough.
• Gluten-Free Adaptation – Flour Substitutions: This is trickier, but you can experiment with a gluten-free flour blend. Be aware that the texture will be different.
• Spice Level – Adding Seeds/Spices: My friend loves adding a tablespoon of flax seeds or sunflower seeds to the dough. You could also add a pinch of cinnamon or cardamom for a warm, fragrant flavor.
• Festival Adaptations – Suitable for breakfast/snack boxes: This bread is perfect for packing in lunchboxes or enjoying as a quick breakfast. It travels well and stays fresh for a couple of days.

Serving Suggestions

This bread is incredibly versatile! Enjoy it:

• Toasted with a smear of butter and jam.
• As a side with a bowl of hearty soup.
• As the base for a delicious sandwich.
• Simply on its own, savoring the wholesome flavor.

Storage Instructions

Store the cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze it.

FAQs

Let’s answer some common questions:

• What is Ragi and why is it good for me? Ragi is a nutritious grain, also known as finger millet. It’s packed with calcium, iron, fiber, and antioxidants, making it a fantastic addition to your diet.
• Can I use all-purpose flour instead of Maida? Yes, you can! All-purpose flour and maida are very similar.
• Can I make this bread without an oven? While this recipe is designed for an oven, you could try baking it in a heavy-bottomed pot on the stovetop, but it’s tricky and the results may vary.
• How can I tell if the yeast is active? If the yeast doesn’t get frothy when mixed with warm water and sugar, it’s likely inactive and you’ll need to use a fresh batch.
• Can I add seeds like flax or sunflower to the dough? Absolutely! About a tablespoon or two will add a lovely texture and nutritional boost.