Summary

Ingredients

• 250 ml milk
• 50 g honey, more liquid
• 60 g butter
• 150 g date (s), dried
• 125 g wheat flour, type 405 or 550
• 125 g flour, (whole wheat flour)
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 60 g walnuts

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat. Line a box cake tin (20 x 11 cm) with baking paper.
2. Heat the milk, honey and butter in a saucepan until the butter has melted. Roughly chop the dates and walnuts. Beat the egg with a fork. Stir chopped dates and walnuts into the milk, honey and butter mixture and allow the mixture to cool to hand warmth.
3. Mix the two types of flour with baking powder and salt in a mixing bowl. Make a well in the middle, add the milk mixture and egg and mix all ingredients well. Pour the batter into the cake tin, smooth it out and bake on the middle rack of the oven for 35-45 minutes. Make a chopstick test.
4. Let the date and walnut bread cool down a bit, take it out of the mold and let it cool down on a wire rack.