Date and walnut bread without cinnamon
A yeasted milk and butter bread with dates and walnuts, made without ground cinnamon.
Active time30 min
Cooking35 min
Total4 hResting : 3 h
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Ingredients
- 40 g butter
- 250 ml milk
- 180 g pitted dates
- 400 g wheat flour
- 10 g fresh baker’s yeast
- 80 g walnuts
- 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 walnuts- knife
- saucepan
Warm the milk to about 30 °C and dissolve the yeast in it. Mix with the flour and salt, then knead for 10 minutes while adding the butter. Add the dates and walnuts.
250 ml milk400 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