Rye-Bread - Without Rye (Breadmaker Ragi Bread)

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.

Mix the dry ingredients and the sugar in the mixing bowl of your breadmaker with the knead-program (11)

Pour the psyllium-powder-jelly into the mixture and use the knead-program again

Add your turbo-sourdough and oil. Mix the dough with the knead-program until the dough becomes smooth and soft. Remove the knead-tool/hook from the pan (if you pefer a loaf without a very large whole in the bottom) 

Brush the dough with water to even out the entire top of the dough

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

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.

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.

Remove the bread from the pan and let it cool completely on a cooling rack

Done. Enjoy the result.