Yemarina Yewotet Dabo – Ethiopian Honey Bread

Ingredients

• 1 packet of active dry yeast (or if your yeast comes in a large bag like mine, about equivalent to 1 tablespoon of yeast)
• 1/2 cup of water, warm
• 1/2 cup + 2 tablespoons of raw honey
• 1 large egg
• 1 tablespoon ground coriander seed
• 1 tsp ground cinnamon
• 1 tsp Himalayan pink sea salt (or other sea salt)
• 1 cup non-dairy milk, warmed (I used oat milk, but you could easily substitute almost any other non-dairy milk, even rice milk would work fine)
• 8 tablespoons coconut oil
• 4 1/2 cups of whole wheat flour (oat flour is a good non-gluten flour substitute)

Instructions

1. In a small bowl, mix the active dry yeast with the 1/2 cup of warm water and the 2 tablespoons of honey. Stir gently, then allow the yeast to activate (you'll need to wait for about 5-10 minutes, at which point there should be plenty of bubbles and the mix should SMELL yeasty. If not... your yeast is maybe expired or your water may be too hot or too cold. Try again until it bubbles).
2. In a separate bowl, whisk together the egg, 1/2 cup of honey, spices, and salt until all of the ingredients are well incorporated.
3. When your yeast mixture has activated, pour it into the egg-honey-spice mixture and whisk together.
4. Warm the non-dairy milk and coconut oil together over low heat, taking care to make sure that the liquid is only WARM when you're finished. If it's too hot, then it will kill the yeast. You should be able to leave your finger in the liquid relatively comfortably (about the temperature of the perfect warm bath is right).
5. Incorporate the milk-oil mixture into the previously mixed ingredients, incorporate well.
6. Now, add in 2 cups of flour. Add in 1/2 cup of flour at a time until you reach 4 1/2 cups. It will be tough to stir at this point, and not very easy to knead, but it should have thickened up quite a bit. Make sure to "knead" it well. I recommend using a stand mixer if you have one because it's a bit less messy and takes somewhat less arm strength.
7. When finished kneading, place a towel over the bowl and put it in a warm place. Let rise for 1 hour, or until the dough has doubled in size.
8. Meanwhile, grease a 9 x 13 pan with coconut oil.
9. When your dough is ready, pour it into the greased 9 x 13 pan (start preheating your oven now, you'll want it at 325 degrees Fahrenheit). Don't be fooled, the bread is going to rise A LOT now. Cover (if you can) and let rise for another 45 minutes.
10. If the dough is overflowing (mine was), gently pat down the sides before baking.
11. Bake at 325 degrees for about 30 minutes. Serve warm by itself, or top with a vegan butter, more honey, or jam/jelly. You may also eat it with tea or coffee, which is traditional in Ethiopia.

https://travellingtreats.com/2021/12/05/yemarina-yewotet-dabo-ethiopian-honey-bread/