Black Walnut Date Yeast Bread Recipe
Black Walnut Date Yeast Bread recipe has all the exotic scents and spices along with the ancient sweetness from dates.
Servings 2 loaves
Ingredients
- Date-Nut Bread Recipe Makes - 1 large loaf or 2 small loaves
- 10 Dates pitted and rough chopped
- 1/4 cup Rum, Brandy or strong cup of tea
- 1 cup Milk your choice
- 1/2 cup Sugar
- 3 tbsp Butter
- 2 Eggs one for dough one for egg wash
- 2 tsp Fresh Yeast or instant quick rise
- 1 1/2 cups Black walnuts 1 cup rough chopped, 1/2 cup crushed to a powder
- 1/2 cup Oat flour crushed rolled oats
- 3 cups All purpose flour more for dusting
- 1/2 tsp Cardamom powder
- 1 tsp Salt
Instructions
- In a small bowl, place the chopped dates and rum or tea to soak and soften. Set aside.
- Place sugar, 1/2 cup milk and sugar in a small saucepan on low to dissolve the sugar. Add the butter and stir until you have melted butter. Remove from the stove and add remaining milk and let the mixture cool to room temperature, or check with a food thermometer so temperature is no hotter than 115 degrees.
- In a large mixing bowl, food processor or mixer fitted with a paddle attachment, add cooled milk mixture and yeast. Allow this mixture to sit 5-minutes to dissolve the yeast. Add one egg and stir.
- Stir in 1/2 cup crushed black walnuts, oat flour, cardamom and salt, stir to incorporate. Slowly stir in 2 cups of flour until it becomes stiff. If working with your hands, work in the remaining flour until it is no longer sticky. If working with a mixer, allow the paddle to run on medium speed while slowly adding flour until it is no longer sticky. If working with a food processor, add flour until the dough comes together into a ball and is no longer sticky to the touch.
- Transfer to a clean bowl in which the sides of the bowl and bottom have been slightly oiled. Place the dough into the bowl. Cover with a tea towel and place the bowl in a warm place to rise, about 1 1/2 hours.
- Preheat oven to 375. Lay a piece of parchment paper on a baking sheet or a strip of parchment paper in bread pans.
- On a floured surface, roll out the risen dough to a rectangle. Squeeze excess liquid from the soaked dates and spread evenly across the rolled out dough. Sprinkle the remaining 1 cup of rough chopped black walnuts across the dough, leaving the edges free of dates and nuts. Roll the dough, with dates and nuts inside, into a log. Transfer to prepared baking pan, or loaf pans.
- Whisk the remaining egg until light and well blended and brush it liberally over the top and sides of the rolled date walnut bread dough.
- Bake in preheated oven for 20-25 minutes or until golden on top. Transfer to a cooling rack so that all sides can cool and form a firm crust. Cut thin slices with a sharp knife. Store remaining bread in plastic wrap or an airtight container for the next day.