Tasty Tuesday: South African Garlic and Herb Steam Bread

South African Garlic and Herb Steam Bread.jpg

A steam bread or dombolo is one of my favourite things to eat at any of Mr’s family gatherings. It’s a traditional South African bread that is eaten with stews. Mr made this bread in our first Winter together and I was hooked (on him and the bread) 🙂 so that must count for something.

I’ve added a bit of my own flavour to this recipe by adding some herbs and garlic, but it’s absolutely irrisistable on it’s own with a slathering of butter.



3 Cups flour

1 Packet dry yeast

1 Tablespoon salt

1 Tablespoon sugar

2 Tablespoons dry mixed herbs

2 Tablespoons finely minced garlic


Mix all the dry ingredients and garlic in a bowl and slowly add the water till it forms dough that is elastic, but not too wet.


Knead the dough, cover the bowl in clingfilm and allow to rise in a warm area for 45 – 60 minutes.

Knock down the dough before transferring it to a clingfilm lined colander or greased bowl.


Place it in a large pot half filled with boiling water to begin to steam the dough.

Steam the dough for 30 minutes to 2 hours in a covered pot, checking every so often that the water has not evaporated.


Allow the bread to cool before serving.


My tips:

This bread tastes just as good without the garlic and herbs, but don’t be afraid to try your own flavour combinations.

A colander speeds up the steaming time, but a greased bowl works just as well.

I bake my dough in an oven set at 180 ͦ C for 5 – 10 minutes to crisp the crust.

This bread is perfect with hearty soups and stews.


Feel free to download this printable recipe card:

South African Garlic and Herb Steam Bread Recipe Card .jpg


Have you had steam bread before? What do you think of this recipe? Which flavour combinations would you like to try? Let me know by commenting below!

Love and Blessings,

Lindsay Sign Off




27 thoughts on “Tasty Tuesday: South African Garlic and Herb Steam Bread

    1. Yes. Some people put it in a transparent plastic bag and boil it up, but I prefer mine in a collander. It’s not traditional to crisp it in the oven, but I like it that way, because the bread ends up having a crispy crust and a soft middle :). I used basil and parsley for this one.

      Liked by 1 person

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