Sweet dates and walnuts with a hint of cinnamon all in a fluffy white loaf
I fell in love with Date and Walnut Bread about this time last year when my mum’s partner brought some back from the local bakery after work. I then proceeded to eat about half of it, as it was or covered in butter and toasted. This is my effort to recreate the same taste sensation, with the addition of a sweet honey glaze to give it a nice shiny finish. Lots of you loved my Cinnamon and Raisin Jumble Loaf post, so I’ve tossed in a little cinnamon here too – hope you like it!
The recipe makes one large loaf and will be all done in about two hours, so there’s no excuse not to try baking it! It’s pretty quick in the bread world with just 5 easy steps! If you’re after more bread recipes, filled, flavoured, or plain, just click here for my bread list and browse to your heart’s content.
For the loaf:
500g strong bread flour
75g dates, roughly chopped
75g walnuts, roughly chopped
1 1/2 teaspoons ground cinnamon
7g sachet of fast action yeast
7g ground salt
300ml lukewarm water
1 tablespoon honey
For the glaze:
1 tablespoon of honey
1 tablespoon of boiling water
2. In a measuring jug combine the lukewarm water with the tablespoon of honey and stir to combine. Make a well in the middle of the flour mix and add the water, using your hand to bring the dough together.
3. Knead for 5-10 minutes until the dough has slightly shiny smooth sides and is nice and stretchy. Make sure it’s in a roundish shape, as this will be the only shaping you do for your loaf. Try to make sure no dates/walnuts are peeping out of the top. As the loaf cooks and rises, some will naturally move to the top but if they’re there from the start they risk burning. Pop into an oiled bowl, lightly cover and leave to proof in a warm spot until doubled in size. This usually takes about an hour, so about 2/3 of the way through preheat your fan oven to 180’C and flour a baking tray.
4. Once proofed, place the dough onto the tray, cut a shallow cross in the top to release some steam as the bread cooks, and then place the tray into the oven. Throw some water onto the bottom of the oven. This will create steam which gives your bread a beautiful crust. Bake at 180’C for about 30-35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom of it.
5. Remove from the oven and brush with the honey glaze. Make this by mixing honey with a little hot water until of a runny consistency that you can spread across your loaf using a pastry brush. Allow to cool and then tuck in!I like mine best served warm or toasted with lots of melted butter, perfect either for breakfast or tea time!
As always, you’re more than welcome to pin/share this recipe etc. There are helpful buttons at the bottom of this page to make it even easier for you to do 🙂 Happy baking, I’d love to see your results!
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