Crush fine rava in mixie to a fine powder. Add milk powder.

In a bowl, warm 1 cup water. Switch off gas and add sugar and active dry yeast. Mix to dissolve.

Cover and rest for 5-7 minutes until frothy.

Add this activated yeast to the suji mixture and start kneading. Add more warm water and knead to a very soft dough

The dough should be very soft as suji is used. It will get absorbed on resting.

Now add in olive oil little by little and knead for about 15-20 minutes. Note this dough has no maida, so we need to work more on it for proper gluten formation. Only then the bread will be spongy and soft. Moreover, this dough will be very sticky also.

Finally, when the dough is smooth and does not stick to your hand, transfer it to a greased container and cover and rest for 1st proofing for about 30-40 minutes or until double in volume.

Punch the dough and knead again for 8-10 minutes. This helps even and uniform gluten formation and makes the bread softer and whiter.

Make 3 portions of the dough and shape them into a loaf

Place the loaves in greased loaf tins and brush milk on top to avoid drying. Sprinkle sesame seeds.

Now rest the loaf tin for second proofing in a warm place, (I kept it in the oven itself on OFF Mode),until the bread rises well

Bake at 180°C until the top is brown and knife when inserted comes out clean. I baked the other 2 loaves in one baking tray itself.

When baked take out the loaf tin and apply butter on top crust to keep it soft

Cover bread with a damp cloth and cool it completely

Unmould bread and cut into slices and enjoy the guilt-free, homemade, hygienic bread.

If kneaded properly, you will get the perfect slice

For Suji Toast:
Place slices on a baking tray lined with a baking paper and bake at 150°C

Bake until brownish colour comes. Turn and bake the other side also until crispy.

Cool on wire rack and then store in airtight box. Enjoy with milk or tea.