South African Steamed Bread Recipe (Ujeqe)
This South African steamed bread recipe, also known as Ujeqe, is soft, fluffy, and full of comforting flavor. It’s made without dairy or eggs and steamed in mugs or ramekins for perfect texture every time. Serve it with beef stew, wors stew, Chakalaka, or just enjoy it warm with butter and jam. Simple ingredients, easy steps, and absolutely delicious results.
Servings: 5 steamed bread portions
Equipment
- 1 Large mixing bowl
- 5 Ramekins , mugs, or clean tins (e.g., tomato or baked bean tins)
- Cling film and kitchen towel
- 1 Large pot with a lid (for steaming)
Ingredients
- 250 g (0.55 lbs/ 2 cups) plain flour / all-purpose flour plus extra for dusting
- ½ tablespoon dry yeast
- 170 ml (5.7 fl.oz/ about ¾ cup) lukewarm water
- ½ teaspoon salt
- 1 tablespoon sugar
- Nutmeg , just a pinch (optional)
- 1 tablespoon sunflower oil plus extra for greasing
Instructions
- Begin by activating the dry yeast: add 2 tablespoons of flour (taken from the 250 g / 0.55 lbs / 2 cups), along with the yeast and sugar, to the lukewarm water. Stir well with a spoon and let the mixture stand for 10 minutes until foamy.
- In the meantime, add the remaining flour, nutmeg, and salt to a large bowl and mix well.
- After 10 minutes, pour the yeast mixture into the flour and salt mixture. Followed by oil. Use a fork, wooden spoon, or similar tool to combine everything until a smooth dough forms.
- Transfer the dough to a lightly floured work surface. Lightly dust the dough with flour as well. Grease your hands with a little oil and knead the dough for about 5 minutes.
- Shape the dough into a ball and place it in a greased bowl, turning it so it’s fully coated. Cover the bowl tightly with cling film and then a kitchen towel.
- Let the dough rise at room temperature for about 60 minutes, or until it has doubled in size.- Tip: If your kitchen is cold or you’re in a rush, you can help the dough rise in the oven. Preheat the oven to 50°C (122°F), then turn it off. Place the covered bowl (just with a damp towel, no cling film) inside. Let it sit in the warm oven until doubled in size. If you do this, use a metal or glass bowl, not plastic.
- About 5 minutes before the dough is done rising, add a few drops of oil to your ramekins, mugs, or other containers, and grease them well.
- After 1 hour, place the dough on a lightly oiled work surface. Roughly divide it into 5 equal pieces. Grease your hands with oil, gently shape the pieces into balls, and place them into the prepared containers. Cover with a kitchen towel and let them rise again for about 20 minutes.
- Meanwhile, fill a large pot with water. The water should come up to no more than half the height of the containers. Bring the water to a boil.
- After the second rise, place the containers into the pot. Cover the pot with a lid, reduce the heat to medium – low, and steam for 30 minutes.
- Once done, remove the containers from the pot. Let the dumplings cool slightly. If they are stuck, run a thin knife around the edges and gently tip them out.