Ingredients
1 & 1/2 cups of all-purpose flour
whole wheat flour,
1 cup Ragi flour
1/2 cup of Olive oil,
instant dry yeast,
1 teaspoon salt
2 teaspoons of sugar
1 and 1/2 cups of hot water

For making ragi bread take one 8x4x4-inch bread pan should be greased. In a large bowl, whisk together the first five ingredients. Sprinkle with cornmeal (makki ka atta). A steel wok was employed.
Warm water is given sugar. Put yeast in. Stir. Observe for five minutes.
Mix the flour and water together. Once the ingredients are thoroughly blended, stir with a ladle. For the next 6 to 8 minutes, steadily mix (it requires a lot of muscle power J ). Even if stirring seems difficult, do not add additional water than the amount suggested. A very stick batter will be produced.
Fill the prepared pan with the batter. Level the batter in the pan by rubbing a little oil in your hands.
The pan should be covered with a flour-dusted kitchen towel.
Keep in a warm place to rise for 45 to 60 minutes, or until they have doubled.
For 25 to 30 minutes or until the top of the bread turns brown, the loaf shrinks from the edges, and the bottom sounds hollow when tapped, bake in a preheated oven at 200 degrees C.
After five minutes, remove from the oven. Allow the pan to cool for five minutes. Take out of the pan and let cool on a rack. Butter should be brushed on top.
When thoroughly chilled, slice the ragi bread.

Read more :https://blog.thebakersdozen.in/ragi-bread-sandwich/3-must-try-ragi-bread-sandwiches/