Ingredients

Method

• 1 1⁄2 cpus lukewarm water
• 10 g instant yeast
• 2 t salt
• 450 g cake flour, plus extra for shaping
• 1 whole cabbage
• 4 T dukkah, for serving

Method

Ingredients

1. Place the water, yeast and salt in the bowl of a stand mixer. Mix with the paddle attachment at a medium speed until well combined. Add the flour and mix until a soft dough forms, then increase the speed and mix for 10–12 minutes, or until the mixture forms a ball in the middle of the bowl. Transfer the dough to a clean mixing bowl greased with oil, cover with clingwrap and prove in a warm place until doubled in size.

2. Line a bowl with a volume of 2 litres with the cabbage leaves – about 2–3 layers of leaves.

3. Turn out the dough onto a floured work surface. Dust your hands with flour, then shape the dough into a ball and place inside the bowl lined with cabbage leaves. Cover loosely with clingwrap – not too tight as it needs to rise – and prove for a further 30 minutes, or until doubled in size.

4. Fill a saucepan large enough to hold the bowl the dough is in with about 4 cm water and bring to the boil. Place a round cooling rack into the base of the pan.

5. Place the bowl containing the dombolo in the saucepan on the rack and cover. Reduce the heat and steam the bread for 30 minutes.

6. Remove the dombolo from the saucepan, allow stand for 10 minutes, then turn out. Place on a serving platter and sprinkle over the dukkah.

Find more bread recipes here

Photographs: Toby Murphy And Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender