Ethiopian Honey Yeast Bread (Whole Grain!) Recipe #222414
African sweet bread. Serve warm with butter.
2¼ hours | 20 min prep
SERVES 12
- 1 tablespoon active dry yeast
- 1/4 cup lukewarm water
- 3 tablespoons egg whites
- 1/3 cup local wildflower honey
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon sea salt
- 1 cup lukewarm 2% low-fat milk
- 6 tablespoons melted light margarine
- 5 cups white whole wheat flour
- In smal1l bowl, sprinkle yeast over warm water. Let stand 3 minutes, then stir to dissolve.
- Set in warm place 5 minutes; should double in volume. If it doesn't, repeat procedure.
- Combine egg whites, honey, coriander, cinnamon, cloves, and salt in deep bowl, mixing until smooth.
- Add yeast mixture, milk, and 5 tablespoons melted margarine. Beat until well blended. Stir in 4-4 1/2 c flour (1/2 cup at a time), until it is too stiff to stir. (You may not need all ofthe flour).
- On lightly floured board, knead dough. Add remaining flour as necessary to prevent sticking. Knead 5 minutes.
- Place in large, greased bowl. Cover with damp cloth and let sit in warm place for 90 minutes.
- Grease baking sheet with 1 tablespoon margarine.
- Punch down dough and knead again for 3 minutes.
- Shape into a round, and place on baking sheet.
- Preheat oven to 325°F.
- Let rise 10 minutes while oven preheats.
- Bake 1 hour until top is crusty and light golden brown.
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5 stars