Date and rye bread
- Preparation and cooking time
- Total time
- + rising and proving
- Easy
- Makes 2 loaves
Skip to ingredients
- 1 tbsp clear honey
- 2 tsp dried active yeast
- 100g dark rye flour
- 300g strong bread flour
- 100g wholemeal flour
- 150g ready-to-eat dateschopped
Nutrition:
- kcal139
- fat0.6g
- saturates0.1g
- carbs26.9g
- fibre3.2g
- protein4.8g
- salt0.3g
Method
step 1
Whisk 350ml hand-hot water with the honey until it dissolves, then whisk in the dried active yeast. Leave for 10-15 minutes until the liquid has a froth on top.
step 2
Put the flours and 1 tsp salt in a large bowl and mix. Pour in the yeasty liquid and mix in the flour until you have a sticky dough.
step 3
Tip onto a floured work surface and knead for 5-10 minutes until the dough feels smooth and a finger indent pops out quickly. Put into a clean, oiled bowl then cover with clingfilm and leave in a warm place for an hour, or until it doubles in size.
step 4
Tip the risen dough onto a floured surface, then knead briefly to knock the air out. Sprinkle over the chopped dates and knead them into the dough.
step 5
Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Slash the top of each a couple of times with a sharp serrated knife.
step 6
Leave for an hour to prove again. Heat the oven to 220C/fan 200C/gas 7. Bake the loaves for 30 minutes. Cool completely before slicing.
