Dates – Plums – Walnut Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 470 g wheat flour, (whole rain)
- 1 cube yeast, fresh (42g)
- 1 pinch (s) sugar
- 2 teaspoons salt
- 55 g butter, (melted)
- 250 ml water, (lukewarm)
- 120 g date (s)
- 160 g plum (s), (dried)
- 80 g walnuts, (halves)
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper.
- Put the whole wheat flour in a bowl and make a hollow in the middle.
- Put the yeast in a bowl, add a pinch of sugar and mix with some of the lukewarm water. Put in the middle of the flour and stir something into the flour with your finger. Add the salt and briefly melt the butter in the microwave. Then put this in the bowl with the rest of the water and knead the whole thing into a smooth dough. Depending on what kind of flour you have, you need some more water. For me it fits exactly with the information.
- Knead the dough on a lightly floured work surface for about 5 minutes. Then return it to the lightly floured bowl, cover and let rise in a warm place until it has doubled its volume significantly, which can take up to an hour depending on the heat.
- In the meantime, cut the dates and plums into small pieces. Don`t make it too small, I cut in half and quarter for example. B. the plums. Use dried plums here, but they`re very soft. You can leave the walnut halves as they are or you can halve and quarter them again, which I like to do.
- When the dough is ready, knead the fruits and walnuts into the dough. Shape it any way you want, I like to make a long loaf out of it. Then you put the dough on the prepared baking sheet. Cover it and let it go for another hour or so until it has significantly increased its volume.
- In the meantime, preheat the oven to 200 degrees. Then add the bread and bake it for about 25-30 minutes until it has a nice brown color. It is then left to cool completely on a wire rack.
- This bread tastes particularly good with a strong cheese or with a brie / camembert.
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