Breakfast

Chingwa chemupunga (rice bread)

A rustic Zimbabwean bread made with rice flour, with a dense, slightly sweet crumb. It's eaten at breakfast or as a snack, plain or spread with something, alongside a hot drink.

1 h 05
4 servings
Advanced
Budget-friendly
🇿🇼 Zimbabwe

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Ingredients

Spices & seasoning

A little butter for the tin

Optional extras

1 tsp Sesame seeds

On the side

Tea or milky coffee

Nutrition facts

312 kcal per serving

Protein: 5.8 g
Carbohydrates: 58.7 g
of which sugars: 3.9 g
Fat: 5.3 g
of which saturated fat: 0.7 g
Fiber: 2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a mixing bowl, combine the rice flour, yeast, sugar and salt.
Add the oil, then gradually pour in the lukewarm water while stirring until you have a soft, sticky dough.
Knead for 5 minutes on a lightly floured surface, until the dough is smooth.
Cover and let it rise for 1 hour somewhere warm, until doubled in size.
Knock the dough back, shape it into a large round or long loaf, and place it in a buttered tin.
Let it rise again for 20 minutes, brush the top with a little water if you like, and sprinkle with sesame seeds.
Bake at 200 °C for 35 to 40 minutes, until the bread sounds hollow when tapped.
Let it cool slightly on a wire rack before slicing.