Ethiopian Honey Yeast Bread Whole Grain
Experience the rich, earthy flavors of Ethiopia with this wholesome Ethiopian Honey Yeast Bread made with whole grains. This hearty loaf combines the natural sweetness of honey with the nutty depth of whole wheat flour, creating a beautifully balanced bread that’s perfect for everyday meals or special occasions. The dough is kneaded to perfection, allowed to rise twice for a soft yet structured texture, and baked to a golden finish. With just a hint of melted butter and a touch of sweetness, this bread delivers a tender crumb that's ideal for pairing with savory stews or enjoying simply toasted with butter. Ready in just two hours, this easy whole-grain bread recipe is a must-try for bread enthusiasts and lovers of traditional Ethiopian flavors alike.
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Recipe Information
Ingredients
- 1 cup Warm water (110°F or 45°C)
- 2.25 teaspoons Active dry yeast
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.25 cup Honey
- 2 tablespoons Unsalted butter, melted and cooled
- 1 Egg, beaten
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large mixing bowl, combine the warm water and honey. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
Add the salt, melted butter, and beaten egg to the yeast mixture. Stir until combined.
Gradually add the whole wheat flour and all-purpose flour, one cup at a time, mixing after each addition until a dough forms.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for kneading (about 5 minutes).
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
Punch down the dough to release air bubbles. Shape it into a round loaf or form it into a greased 9x5-inch loaf pan.
Cover the dough again with a towel and let it rise for another 30 minutes, or until it doubles in size.
Preheat your oven to 375°F (190°C). If desired, lightly brush the top of the dough with water or milk to enhance browning.
Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 405.5 g | 147% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 50.9 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 178 mg | 14% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
