Saturday, 26 April 2008

Date & Honey Loaf

This bread is full of good things - chopped dates, sesame seeds and honey. Toast thick slice and spread with soft cheese for light snack.


  • 250 g strong white bread flour
  • 75 g strong brown bread flour
  • 1/2 tsp salt
  • 1 sachet easy blend dried yeast (or 7 g)
  • 200 ml tepid water
  • 3 tbsp sunflower oil or butter if you prefer
  • 3 tbsp honey
  • 75 g dates, chopped
  • 2 tbsp sesame seeds


  1. Grease a 900 g/2 ld loaf tin. Sieve the flour into a large mixing bowl, stir in the salt.
  2. Mix the tepid water with honey and add the yeast and let yest working for 5 minutes
  3. Pour the mixture, oil into the flour and mix everything together to form a dought.
  4. Place the dought on a lightly floured surface and knead for about 5 minutes intil smooth.
  5. Place the dought in a greased bowl, cover and leave to rise in a warm place for about 1 hour or until doubled in size.
  6. Knead the dates and sesame seeds. Shape the dought and place in the loaf tin
  7. Cover and leave in a warm place for a further 30 minutes or until springy to the touch.
  8. Bake in a preheated over, 220 degreeC for 30 minutes or until a hollow sound is heard when the base of the loaf trapped.
  9. Transfer the loaf to wire rack and leave to cool. Serve cut into thick slices.


Replace the sesame seeda with sunflower seeds for a slightly different texture, if you prefer.

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