I had another recipe called Damper bread from Australia all set to be posted today for the letter D. In the last minute I realized that the Damper bread is not a yeast based bread.
So I went in search of another bread and surprisingly I spotted this Date and Walnut Bread which is a classic Sottish bread enjoyed with tea. This is apparently very popular even today in the cafes and bakeries across Scotland.
So D for Dates And Walnut Bread from Scotland it is.
The previous bakes in this series are here ...
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
Recipe Inspiration from here
Water 1 cup
Brown sugar 2 Tbsp (Or Honey)
Active Dry Yeast 1 1/2 tsp
Bread Flour 2 1/4 cup
Rolled Oats, Coarsely crushed 3/4 cup
Vegetable Oil 2 Tbsp
Salt 1/2 tsp
Dates pitted and chopped 2/3 cup
Walnuts, toasted and chopped 1/2 cup
Rolled Oats 1 Tbsp (for topping)
Milk 1 Tbsp for brushing
Method Of Preparation -
In a bowl of warm water, add brown sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.
Meanwhile, chop the dates and walnuts and mix them in the whisked flour. Add in crushed oats and salt.
Rub in the vegetable oil into the flour mixture. Pour the water with the yeast into the flour and knead into a soft and pliable dough. [about 10 minutes.]
In a well oiled bowl, place the dough and cover with a cling wrap, set in a warm place for it to rise. [about an hour].
After an hour, deflate the dough and stretch into a thick flat rectangle. Carpet/Jelly roll the dough to form a log. Place it in a greased loaf pan, cover with a cling wrap and set aside for a second rise [about 45 minutes].
Preheat the oven to 375 °F.
Brush the dough with milk and sprinkle the rolled oats. Bake for about 30-40 minutes or until the top is evenly browned and it sounds hollow when tapped.
[I covered the loaf pan with foil after 30 minutes and baked for another 10 minutes. I switched off the oven after 40 minutes and left it in there for 5 minutes.]
Allow it to cool and slice it. Enjoy with a dollop of butter or just as is.
Preparation Time 15 minutes + 2 hours rising time + 40 minutes kaing time
Makes 9 inch loaf