Multiseed Ragi Bread (PCOS Friendly)
This multiseed bread is packed with nutrient-rich ingredients, making it a wholesome addition to any diet. Pumpkin purée adds natural sweetness and moisture while seeds like flax, sesame and pumpkin bring a hearty texture and lots of healthy fats. With the added benefits of ragi flour, this bread is a simple yet powerful choice for balancing meals, whether you’re managing PCOS (like I am!) or aiming for healthier eating.
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Why is this recipe PCOS friendly? How does it help manage insulin?
- The natural sugars in pumpkin puree activate the yeast while also adding moisture to the bread. Pumpkin is also rich in fiber.
- Seeds like flax, pumpkin and sesame add lots of good healthy fats which reduce inflammation and support hormonal imbalance.
- Ragi is an excellent ingredient with a low glycemic index to lower sugar spikes.
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How to make this bread in pictures
Note:
- I like to proof my dough in my turned off oven with a bowl of hot water. This prevents the dough from drying out while maintaining a warm and healthy atmosphere for the yeast to work its magic.
- You can replace the pumpkin purée with equal parts of warm water. For extra flavour, unsweetened applesauce or mashed sweet potato can also work as substitutes.
- Feel free to use seeds of your choice. You can customise the seed mix based on what you have—sunflower seeds or chia seeds are great alternatives/additions.
Multiseed Ragi Bread (PCOS Friendly)
This multiseed bread is packed with nutrient-rich ingredients, making it a wholesome addition to any diet. This bread is a simple yet powerful choice for balancing meals, whether you’re managing PCOS (like I am!) or aiming for healthier eating.
servings
8 slices
prep time
3 hr
bake time
15 - 30 min
Ingredients
- 1/3 cup pumpkin purée
- 1/4 cup hot water
- 1 tsp olive oil
- 1/4 tsp active dry yeast
- 2/3 cup ragi flour
- 1/3 cup whole wheat flour
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax + sesame seeds (to coat the dough) and 1 tbsp pumpkin seeds (to sprinkle on top)
Instructions:
- Mix hot water with pumpkin puree to warm it up. Add in the yeast and oil and let proof for 10 minutes in a warm place.
- Mix the wet proofed yeast with the dry ingredients: ragi flour + whole wheat flour + mixed seeds
- Knead into a sticky but compact dough.
- Rest for 2-3 hrs (longer is better) covered in a warm place or till doubled. Proofing takes time since we use a very small amount of yeast.
- Punch down the dough and shape it into a log using wet fingers.
- Coat with more seeds: flax + sesame. Transfer it to a baking tin (mine is
- Let it rise one more time in a warm place for 30 minutes.
- Top with pumpkin seeds.
- Bake: 180°C for 25-30 min Airfry: 180°C for 15 min
- Let the bread cool completely before slicing and enjoying!
Recipe Video
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