Dabo
Ethiopian Honey Wheat Bread
Dabo is a traditional Ethiopian honey wheat bread, often prepared for special occasions and holidays. Its slightly sweet flavor and soft texture make it a delightful accompaniment to coffee or meals.
🧂 Ingredients
- 600g All-purpose flour(You can also use a mix of all-purpose and whole wheat flour for a nuttier flavor.)
- 10g Active dry yeast(Ensure your yeast is fresh for proper rising.)
- 3 tbsp Honey(Adds sweetness and aids in browning. Use a mild-flavored honey.)
- 2 Large eggs(Room temperature eggs incorporate better.)
- 50g Niter kibbeh(Melted. This is a spiced clarified butter common in Ethiopian cuisine. If unavailable, unsalted butter can be substituted, though the flavor will differ.)
- 200ml Whole milk(Lukewarm, around 37-43°C (98-110°F).)
- 1 tsp Salt(Enhances flavor and controls yeast activity.)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, gently warm the milk to approximately 37-43°C (98-110°F). It should feel lukewarm to the touch, not hot. Stir in the honey and then sprinkle the active dry yeast over the surface. Let it sit undisturbed for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
⏱️ 10 minutes - 2
Prepare the dough: In a large mixing bowl, combine the flour and salt. In a separate bowl, whisk together the eggs and the melted niter kibbeh (or butter). Pour the activated yeast mixture, the egg and butter mixture into the flour. Mix with a wooden spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time.
⏱️ 15 minutes - 3
First rise: Lightly grease the mixing bowl with a little oil or butter. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size. The exact time will depend on the room temperature.
⏱️ 1.5 - 2 hours - 4
Shape and second rise: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a smooth, round loaf. Grease a baking sheet or a 9-inch round cake pan with butter or oil. Place the shaped loaf onto the prepared surface. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it looks puffy and has increased in size by about 50%.
⏱️ 35 minutes - 5
Bake the bread: Preheat your oven to 180°C (350°F). Once the oven is preheated and the bread has completed its second rise, place it in the center of the oven. Bake for 40-45 minutes, or until the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40-45 minutes - 6
Cool and serve: Remove the bread from the oven and immediately brush the top with a little melted butter or niter kibbeh for a glossy finish and added flavor. Let the bread cool on a wire rack for at least 20-30 minutes before slicing. Dabo is traditionally served warm, often with coffee, and can be enjoyed on its own or with honey.
⏱️ 20-30 minutes cooling
💡 Pro Tips
- ✓The sweetness from the honey is subtle but noticeable, making it a pleasant bread for any time of day.
- ✓This bread is a staple for Ethiopian holidays and celebrations.
- ✓Enjoy a slice with a cup of traditional Ethiopian coffee (buna) for an authentic experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a teaspoon of ground cardamom to the dry ingredients for a fragrant twist.
- Fold in 1/2 cup of raisins into the dough during the last few minutes of kneading for a sweeter, fruitier bread.