(My first attempt ever at making bread was a disaster - i didn't let the dough rise properly so it was like a chewy flavorless potato)
This is my third (whole wheat) and fifth attempt (whole wheat + ragi or finger millet). (yes fourth was a disaster - this time I guess it was because I didn't knead enough, punched it down after first rise and steamed it before allowing any second rise at all)
I made the whole wheat (atta) bread in two flavors:
1) savoury with roasted onion
2) sweet with chopped dried fig
|After first rise, into a buttered vessel in the pressure cooker. Savory onion version on the right, dried fig version on the left|
|After second rise|
|Sliced :) Savory onion version on left, dried fig version on right|
The whole wheat one was quite tasty :) with butter melting on the warm slices :)
I think, it is good to err on the side of more water than less, while making the dough.
|Ragi + whole wheat + banana bread|
The ragi bread is actually a mix of around 1:1 ragi and whole wheat flour.
With chopped banana. :) This one was not that tasty because of ragi (I am not fond of ragi personally... But this is going to be way more healthier than stale store bought 'fiber-less' flour bread :))