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Leqebekoane (Lesothan Steamed Bread)

Lesothan Steamed Bread (Leqebekoane) is a traditional Lesothan recipe for a yeasted bread dough that's cooked by steaming rather than baking. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Lesothan Steamed Bread (Leqebekoane).

prep time

20 minutes

cook time

60 minutes

Total Time:

100 minutes

Additional Time:

(+160 minutes proving)

Serves:

8

Rating:

Tags : Vegetarian RecipesBread RecipesLesotho Recipes

A standard wheat dough is the basis of many Lesothan breads. However, this base dough (made simply with wheat flour, salt and water (occasionally these days sugar is added). However, it can be cooked either by steaming (to make leqebekoane) by baking in a potjie or Dutch oven to prepare bohobe ba polata of this recipe, or flattened and cooked on a bakestone.

Ingredients:

180-240ml warm water
900g bread flour
60ml (1/4 cup) yeast starter (either sourdough or yeast blended with water and a little sugar)
2 tsp salt

Method:

Mix together the flour with the bread flour, salt and enough warm water to yield a soft dough.

Knead well for about 20 minutes then cover the dough and allow to rise in a warm place for an hour. After this time, knock the dough back then knead once again. For the traditional method of cookery, pour water into the base of a potjie or large, lidded, cast iron pot then stuff in long grass (this keeps the breads away from the surface of the water).

For the modern method of cookery, divide the dough into portions and place in muffing wells, filling them ¾ of the way. Cover lightly with a cloth. Whatever method you’re using set the bread aside for 1 hour to raise.

Pre-heat your barbecue or fire and heat your oven to 180°C (355F). When the bread has risen, if using the traditional method nestle your Dutch oven in the hot coals.

If baking in the modern style, sit your muffin tin in a roasting tin then fill ¾ of the way up with boiling water. Cover the top with tented kitchen foil, transfer to your pre-heated oven and steam for 60 minutes.

Allow the breads to cool slightly, then turn out onto a wire rack to cool further. Serve warm.