Date and Walnut Bread

Date and Walnut Bread

Serves: 1 loaf

Ingredients

• 4 tsp dired active yeast ( or 30g fresh for better bread )

• 3 tsp brown sugar

• 2 tbsp butter, melted

• 200ml whole milk

• 150ml hot water

• 1 egg

• 500g spelt flour, plus more

• 100g dates, chopped

• 80g walnuts

• pinch salt

• 2 tbsp cumin seeds, optional

Method

1.

Combine the sugar and butter in a large bowl and give it a quick whisk. Add the warm water and crumble in the yeast. Whisk again and let the mixture sit for about 5 minutes, or until frothy.

2. A

Whisk in the egg. Slowly begin adding the flour. Keep the mixture loose like a batter at first - whisk until completely smooth and free of lumps before adding more flour.

3.

Once all the flour is incorporated, switch to your hands. Add additional flour as needed until a firm dough forms. Turn the dough onto a floured surface and begin kneading.

4.

Brown bread dough is naturally stickier than white dough, so continue adding flour while kneading. Knead until the dough becomes firmer, less sticky, and begins to crumble slightly instead of clumping.

5.

Roll the dough into a ball. Lift and slam it onto a hard surface a few times—this improves the texture of the finished bread.

6.

Place the dough in a lightly greased or floured large bowl. Cover and let rise for 1 hour, or until doubled in size.

7.

Knead the dough, and once it feels smooth, knead in the chopped walnuts, dates, and cumin seeds.

8.

Pop the dough into a loaf tin and let it rise for a further 30 minutes. Then pop the dough into the oven.

Baking Instructions

1. Preheat your oven to 375°F (190°C).

2. Punch down the risen dough and shape it into a loaf or rolls.

3. Transfer to a greased loaf pan or lined baking tray.

4. Let rise again for 20–30 minutes.

5. Bake for 40–60 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

6. Cool on a wire rack before slicing.

   
   

Serving Suggestions

• Slice warm and serve with butter, jam, or honey.

• Use as a base for hearty sandwiches.

• Toast leftovers for a rich, nutty flavour.

  
  

Notes

• Brown bread absorbs moisture differently - expect your dough to be moister than typical white bread dough.

• If the dough is sticky during to your hands while kneading, add flour gradually (1 tablespoon at a time) until the dough is sticky, but it does not pull away from its body.

• For added depth of flavour, replace part of the water with warm milk.