Ethiopian Honey Yeast Bread (Whole Grain)
A bread of local wildflower honey, egg whites and coriander, seasoned with cinnamon and baked in the oven.
2 hr 10 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 110 min · 130 min total
- medium
- 1
In smal1l bowl, sprinkle yeast over warm water. Let stand 3 minutes, then stir to dissolve.
- 2
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.
- 3
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).
- 4
On lightly floured board, knead dough. Add remaining flour as necessary to prevent sticking. Knead 5 minutes.
- 5
Place in large, greased bowl. Cover with damp cloth and let sit in warm place for 90 minutes.
- 6
Grease baking sheet with 1 tablespoon margarine. Punch down dough and knead again for 3 minutes.
- 7
Shape into a round, and place on baking sheet. Preheat oven to 325°F. Let rise 10 minutes while oven preheats.
- 8
Bake 1 hour until top is crusty and light golden brown.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
