Walnut and Cranberries bread with Ragi and Oats Flour

Walnut and Cranberries Bread with Ragi and Oats' Flour

  The rains are here. 
I stood at the window all morning watching the rain drops dance on the roof tops of the neighbouring houses.
 The birds babbling while taking showers, the butterflies cornered under a shade...
the dog refusing to join his little human friend in the open..the ginger cat scowling...
the bathed greenery around , the cool fragrant air filling up my nostrils...
And then I heard my little one waking up and blinked.
Another day had begun ..
But echoes of my heartbeats were still rhyming with the raindrops ...
One good morning hug from the little sleepy head and the thought crops..
I am holding my own heart in my own arms  .

Back to the bread. It is a very healthy and a hearty bread and fairly easy to put together too. One must remember to knead well and not take any short cut with the kneading part. If dumping everything in one bowl in one go ,makes you feel very messyand the dough becomes difficult to handle then I would suggest to add the lukewarm milk in batches .Stir in one fourth of a cup at a time,  knead it into the flour, followed by another one fourth cup of milk and kneading again till you finish the entire cup of milk. 
I love cinnamon flavoured bread but you can omit it if it does not excite you. You can put other nuts of your choice instead of  walnuts.
This recipe makes one 9x5 inch loaf.

Ingredients

· 1 cup wholewheat flour
. 1 cup oats flour
. 1 cup Ragi flour

·  1/3 cup sugar or less if you want
. 1/4 cup lukewarm water
. 2 tsp oil
. 2 and1/2 tsp active dry yeast
. 2 tsp cinnamon powder(optional)
. 1 and1/2 tsp salt

. 1 cup lukewarm milk
. 1/2 cup walnuts chopped
. 1/2 cup cranberries

Instructions

1.Take a big mixing bowl. Put lukewarm water, stir in sugar and yeast . Give it a good mix and keep it aside.
2. After ten minutes the mixture will become foamy. Apart from Oil, add everything else. Continue stirring till everything comes together.
3.Take the dough out of the bowl and put it on your work surface. Knead it for good ten minutes till it becomes smooth and elastic.Add the oil and knead for another five minutes.Remember it is the kneading that will develop the gluten and give the bread a soft texture. Put the dough in a greased bowl and keep it covered for an hour or till the dough doubles in volume.

4. Take the dough out, gently deflate it with your hands and form a loaf.
    Put the loaf in a greased bread mould and wait for it to rise.
5. Bake the risen loaf at 200 degrees  for half an hour. or till the bread sounds hollow when tapped.When done immediately take it out of the oven and brush it with oil to seal in the moisture and give the crust some sheen.
6.Cool well before  slicing.