Ethiopian Whole Wheat Bread

My Ethiopian Cooking: Whole Wheat Bread (Yabisha Dabbo)

Ingredients

2 lbs Whole Wheat flour
½ oz or 1 tablespoon highly active dry yeast
1 tablespoon powder sugar (if desired)
¼ cup olive or vegetable oil
¼ teaspoon bishop weeds or ground coriander *
½ teaspoon Cinnamon powder
Salt to taste
8 cups warm water

1st Step: Starter - Mix the yeast with one glass of warm water and wait until rises; or use sourdough starter;

2nd step: Combine the yeast, coriander or bishop weeds, cinnamon, salt, sugar, oil with two cups of warm water in a large deep bowl; Mix well;

3rd Step; Add the flour to the yeast mixture. Blend it with hand by adding the warm water gradually, until the dough is smooth and elastic;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes an hour or more);

5th Step: After dough has risen enough, transfer the dough to a deep baking round or square pan; Spread the dough evenly on the pan;

6th Step: Allow to rise for another 25-30 minutes;

7th Step: Bake at 350 degree for 45-60 minutes (the bread turns to golden brown);

8th Step: Remove the bread from the baking pan and set on a rack to cool.

* You will find these spices in Ethiopian or Indian shops/groceries