Kurakkan Bread Recipe

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Yield: 1 medium loaf

Ingredients:

• 2 cups kurakkan flour (finger millet flour)
• 1 cup whole wheat flour (or all-purpose flour for a lighter version)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp brown sugar or jaggery (optional)
• 1 cup plain yogurt or curd (can use plant-based)
• ½ cup warm water (adjust as needed)
• 2 tbsp coconut oil or olive oil
• Optional: 1 tbsp sesame seeds or flax seeds for topping

Instructions:

1. Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line with parchment paper.
2. In a large bowl, mix kurakkan flour, wheat flour, baking powder, baking soda, salt, and sugar/jaggery.
3. Add the yogurt and oil, mix well. Slowly add warm water and stir into a thick, sticky dough.
4. Transfer the dough into the loaf pan and smooth the top. Sprinkle seeds if using.
5. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Let it cool for 10 minutes in the pan, then cool completely on a wire rack before slicing.

Serving Suggestions:

• Serve warm with butter, jam, or coconut sambol.
• Pairs beautifully with dhal curry or avocado spread.
• Store in an airtight container for 2–3 days or freeze for later.