Servings

12

Cook

45 min

When this came out of the oven the house smelled heavenly. I love having this for breakfast, buttered and topped with a little honey and a cup of tea. My husband likes it with coffee and I will let you decide which is best.

Date and Walnut Bread

INGREDIENTS
For the Dough

150g ground oats

350g strong white flour

8g easy blend yeast

½ tsp salt

25g butter, melted

1 egg, beaten

220ml whole milk, warmed to tepid

40ml date nectar

80g dates, chopped

60g walnuts, chopped

To Glaze

100g icing sugar, sifted

3-4 tbsp warm water

METHOD

Place the oats, flour, yeast and salt into the bowl of your stand mixer. In a jug, beat together the butter, egg, milk and date nectar. Add the wet ingredients to the dry and with the dough hook attached, mix on a low speed until combined then turn up the speed to medium and knead for 5 minutes until the dough is smooth and elastic. Cover with cling wrap (I use a shower cap) and leave in a warm place until at least doubled in size. This will take between 1 – 2 hours.

Line a large bread tin with baking parchment. Turn the dough out onto a lightly floured worktop. Knead the dough lightly for a minute and flatten out with your hands. Top with the dates and nuts, fold the dough over and lightly knead in the fruit and nuts. Shape the dough into a loaf and press into the tin. Cover and leave to rise again in a warm place until doubled in size, about 30 minutes.

Preheat the oven to 200C/180C fan and bake the loaf for 45 minutes, until golden brown and the bottom sounds hollow when tapped.

Turn the loaf out onto a cooling rack. Mix together the water and icing sugar and brush over the warm loaf. Leave to cool completely.

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