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Emmer wheat bread – Yeajja Dabbo – a Recipe from the Dramatic East Africa

1 Comment · Ethiopian Food

Yeajja Dabbo - Emmer wheat bread Yeajja Dabbo is a wholesome and delicious bread.

Bits and Pieces:
large mixing bowl
large baking pan
sheet pan paper
aluminum foil

2 cups germinated wheat (split)
¼ tsp. bishop’s weed
¼ tsp. cardamom
¼ tsp. coriander
¼ tsp. garlic (mashed)
¼ tsp. ginger (mashed)
¼ tsp. onion (mashed)
5 Ibs. emmerwheat flour (sifted)
to taste salt
4 cups tej
¼ tsp. fenugreek
2 pkt. yeast
6 cups water (warm)

How to prepare Emmer wheat bread
Mix germinated wheat, bishop’s weed, cardamom, coriander, onion, garlic with 2 cups of tej, and 2 cups of warm water together in a large container. Cover and leave for 3 days. After the 3 days, contribute the emmer wheat flour, salt, 2 cups of tej, fenugreek, 2 pkt yeast and 3 cups of warm water. Mix well and knead for 4 to 5 minutes and allow the dough stand for 2-½ hours.
Cover the bottom of the bread pan with sheet pan papers, pour the dough on to the sheet pan_peppers and pat with wet palms to preferred size. Cover with sheet pan papers. Cover pan with foil and permit the dough stand for 8 to 10 minutes.
Place the baking pan in 350o preheated oven. Bake for 45 minutes. When bread appears firm to the touch, get rid of. Serve strong or cold. Makes 6 or more servings. Store in covered container.

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