Why we put ragi in our everyday loaf

Ragi, or finger millet, has been eaten in Karnataka for centuries, usually as mudde or dosa. It isn't a usual bread flour, which is exactly why we wanted to try it.

What it changes

• Taste: a gentle, nutty, slightly earthy flavour that goes well with butter and with dal.
• Colour: the crumb turns a warm brown.
• Rise: ragi has no gluten, so on its own it doesn't make a loaf. We use about one part ragi to four parts wheat. Any more and the bread gets heavy.

What we learned

Ragi drinks more water than wheat, so the dough needs more hydration and a longer rest. Our first loaves were dry and dense. After a few weeks of small changes, the recipe settled at two days from mixing to baking.

You'll find it on the counter every morning from 6:30 am. If you've tried it, tell us what you think next time you visit.