Vegan Isonka Samanzi (Steamed Bread)
Isonka Samanzi, meaning "bread of water", is a beloved traditional Xhosa bread prepared entirely by steaming rather than baking. The result is a beautifully soft, moist, and tender loaf with a delicate crumb and subtle sweetness — light, fluffy, and wonderfully comforting. Unlike oven-baked bread, it stays remarkably soft and fresh for longer. Perfect served warm with vegan butter, jam, or alongside savoury dishes like stews and curries. This version is completely plant-based, preserving the authentic texture and flavour without any dairy or animal ingredients.
Shared by semy
Time
150 min
Serves
6
Difficulty
easy
🛒 Ingredients
- #For the Vegan Steamed Bread;
- 500 g cake flour or all-purpose flour.. 7 g instant dried yeast (1 sachet)
- 2 tbsp cane sugar.. 1 tsp fine sea salt
- 350–375 ml warm water (approx. 37–40°C)
- 1 tbsp vegetable oil — plus extra for greasing
👩🍳 Instructions
- 1
Prepare the dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Gradually pour in the warm water and 1 tbsp vegetable oil, mixing with a spoon until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and no longer sticking to your hands.
- 2
First rise: Lightly grease a clean bowl with oil. Place the dough inside, cover loosely with a clean cloth or plastic wrap, and set in a warm, draft-free place. Allow to rise for 1 hour until doubled in size.
- 3
Shape and prepare for steaming: Once risen, gently punch down the dough to release trapped air. Lightly grease a heatproof bowl, tin, or pudding basin that fits comfortably inside a larger pot for steaming. Shape the dough into a smooth round and place it inside. Cover loosely and let rise for a further 30 minutes.
- 4
Steam the bread: Fill a large pot with about 5 cm of water. Place a steaming rack, inverted saucer, or trivet inside the pot to keep the bread container above the water level. Bring the water to a gentle boil. Carefully set the bowl with dough onto the rack. Cover the large pot tightly with a lid — seal the edges with a clean cloth or foil to trap steam. Steam over medium-low heat for 45–60 minutes, checking occasionally to ensure water does not run dry and topping up with hot water if needed. Do not lift the lid during steaming.
- 5
Cool and serve: Once steamed, carefully remove the bread from the pot. Turn out onto a rack and let cool slightly. Serve warm — traditionally enjoyed sliced with vegan butter, jam, or as an accompaniment to hearty stews and curries.