Oats, whole wheat Ragi no knead bread

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 .