Date and walnut bread
A milk bread lightly sweetened with dates, studded with walnuts and flavoured with cinnamon.
Active time30 min
Cooking35 min
Total4 hResting : 3 h
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Ingredients
- 40 g butter
- 250 ml milk
- 4 g ground cinnamon
- 180 g pitted dates
- 400 g wheat flour
- 10 g fresh baker’s yeast
- 80 g walnut kernels
- 5 g salt
Preparation
Cut the dates into small pieces and roughly chop the walnuts. Melt the butter and leave to cool until lukewarm.
40 g butter180 g pitted dates80 g walnut kernels- knife
- saucepan
Warm the milk to about 30 degrees Celsius and dissolve the yeast in it. Mix with the flour, cinnamon and salt, then knead for 10 minutes, incorporating the butter. Add the dates and walnuts.
250 ml milk4 g ground cinnamon400 g wheat flour10 g fresh baker’s yeast5 g salt- mixing bowl
- saucepan
Cover and leave to rise for 1 hour 30 minutes at room temperature, until the dough has noticeably increased in volume.
- tea towel
Gently knock back the dough and shape into a loaf. Place in a loaf tin lined with baking paper, cover and leave to rise for 1 hour. Preheat the oven to 180 degrees Celsius towards the end of this rise.
- loaf tin
- baking paper
- oven
Bake for 35 minutes at 180 degrees Celsius. The bread should be golden and cooked through in the centre. Turn out and leave to cool on a wire rack for at least 30 minutes before slicing. Cut into 8 portions for the stated yield.
- oven
- wire rack
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration