Dark Ragi bread - tastes like rye-bread. This bread is healthy, gluten-free, lactose-free, rice-free, free from any additives and substitutes, based on ancient types of flours, delicious and tasty.

To achieve the distinctive taste of typical northern-european rye-bread was quite a challenge to achieve with totally different ingredients, but we succeeded.

We have reached the typical rye bread taste here. The bread is suitable for all kinds of cold cuts, sandwiches or just a simple cheese dish.

The good, nutritious and protein-rich ragi (finger-millet) flour makes up a large part of this bread.

Easy to bake and quick to prepare, especially if you have any kind of bread-maker/baking machine.

Enjoy it.

Directions

1. Whisk psyllium powder and water

Whisk psyllium powder and water in a glas bowl with a whisk and let the mixture soak for 5 min. It is important that you use grounded psyllium husks (powder) and NOT whole husks.
2. Mix dry ingredients

Mix the dry ingredients and the sugar in the mixing bowl of your breadmaker with the knead-program (11)
3. Psyllium-jelly into mixture

Pour the psyllium-powder-jelly into the mixture and use the knead-program again
4. Knead the dough

Add your turbo-sourdough (or light sourdough) and oil and mix the dough with the knead-program until the dough becomes smooth and soft
5. Brush with water

Brush the dough with water to even out the entire top of the dough
6. Pan into plastic bag

Put the breadmaker-pan with the dough in a transparent plastic bag and close it with a clip or knot so that the moisture remains in the dough
7. Let the dough rise

Let the dough rise for 2-3 hours in a warm place. You can actually let the dough rise inside your breadmaker with the lid closed.
8. Baking the bread

Put the pan back in the breadmaker and choose the "BAKE" program on your breadmaker (DO NOT use any so called *glutenfree" programs!).

In the "Color Setting" choose "Dark" or adjust to 200°C or 400°F.

Switch the timer to 1 hour and 30 minutes.

Bake the bread at 200°C/400°F for 1 hour and 30 minutes.
9. Let the bread cool down on a colling rack

Remove the bread from the pan and let it cool completely on a cooling rack
10. Enjoy!

Done. Enjoy the result.