Honey Bread (Dabo) – Ethiopian Sweet Loaf
A lightly spiced, honey‑sweetened loaf that finishes an Ethiopian meal with fragrant warmth and a tender crumb.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Dissolve the yeast in the warm water and let it stand for 5 minutes until frothy.
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Step 2 of 7
Stir the honey, melted butter, salt, cardamom and cinnamon into the yeast mixture.
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Step 3 of 7
Combine the two flours in a bowl, make a well and pour in the wet ingredients; mix until a shaggy dough forms.
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Step 4 of 7
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, then place in an oiled bowl, cover and proof for 45 minutes, or until doubled in size.
-
Step 5 of 7
Punch down the dough, shape into a round loaf, and set on a parchment‑lined baking sheet; let it rest for 15 minutes.
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Step 6 of 7
Bake in a pre‑heated oven at 200°C / 400°F (180°C fan) for 25–30 minutes, until the crust is golden and the loaf sounds hollow when tapped.
-
Step 7 of 7
Cool on a wire rack before slicing; serve warm with a drizzle of honey if desired.
Notes from the kitchen
If whole‑meal flour is unavailable, use all‑purpose flour only; the loaf will be slightly softer. Store in an airtight container for up to three days or freeze for longer keeping.
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