Nutritional Info

Nutrition Facts

Serving Size 1 (79g)

Calories 253
Calories from Fat 7 (3%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 1.5mg 0%
Sodium 29.2mg 1%
Potassium 91.1mg 2%
Total Carbohydrate 53.1g 18%
Dietary Fiber 1.4g 6%
Sugars 14.1g
Protein 7.6g 15%

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Recipe Description
This recipe uses maple extract instead of fenugreek seeds, which are hard to find. Fenugreek seeds, after toasting, taste a bit like maple so I exchanged the seeds with the extract and the bread fulfilled my expectations. This is a tasty bread with a true Ethiopian flavor.
Prep time
1 hr
Cook time
30 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  sugar
1/8 Teaspoon(t)  dried ginger, ground
1   large egg
1/2 Cup(c)  honey
1 Tablespoon(T)  cider vinegar
3 Tablespoon(T)  niter kebbeh
1 Teaspoon(t)  maple extract
3 3/4 Cup(c)  unbleached bread flour
1/4 Cup(c)  potato flour
1 Tablespoon(T)  vital wheat gluten
1/4 Teaspoon(t)  ascorbic acid
1 Tablespoon(T)  coriander, ground
1/2 Teaspoon(t)  cinnamon, ground
1/4 Teaspoon(t)  cloves, ground
1 Tablespoon(T)  bread machine yeast
1 Tablespoon(T)  warmed non fat milk, 100° to 110° f
1 Tablespoon(T)  warmed non fat milk, 100° to 110° f


Place all the ingredients into a bread machine pan in the order listed (or according to your manufacturer's directions). Set for white bread, medium crust, 2 1/2 pound loaf. When done, transfer to a rack and let cool before slicing.

Additional notes

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Ethiopian Spice Bread
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