Ethiopian honey & buttermilk bread (Yemarina yewotet dabo) from The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind (page 159) by Vanessa Kimbell

  • bananas
  • dried black beans
  • buttermilk
  • whole cloves
  • coriander seeds
  • rosemary
  • honey
  • wheatgerm
  • poppy seeds
  • eggs
  • butter
  • buckwheat
  • sourdough starter
  • spelt
  • whole emmer wheat grains
  • whole einkorn wheat grains
  • rye berries (whole rye)
  • whole barley
  • flax seeds
  • dried nettles
  • dried peas
  • allspice berries
  • whole nutmeg
  • dried edible meadow flowers
  • Khorasan wheat
  • semolina flour
  • naked oats

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cultured cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start recipe 2 days ahead. Can substitute stoneground whole grain flour for the “Base blend no. 7: spiced” specified in this recipe, and sourdough discard for sourdough starter.

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