Olive Magazine
Rye Bread Recipe With Dates

Date and rye bread

Published: January 15, 2015 at 1:49 pm
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  • Preparation and cooking time
    • Total time
    • + rising and proving
  • Easy
  • Makes 2 loaves

If you love making your own bread, this recipe is for you! The dark rye flour and sweet dates are a perfect pairing and this dark loaf goes brilliantly with cheese

Nutrition:
NutrientUnit
kcal139
fat0.6g
saturates0.1g
carbs26.9g
fibre3.2g
protein4.8g
salt0.3g
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Make this easy rye bread, then try some of our other brilliant bread recipes, such as our plain rye bread, soda breadsourdough bread and bread rolls.

Ingredients

  • 1 tbsp clear honey
  • 2 tsp dried active yeast
  • 100g dark rye flour
  • 300g strong bread flour
  • 100g wholemeal flour
  • 150g ready-to-eat dates, chopped

Method

  • STEP 1

    Whisk 350ml hand-hot water with the honey until it dissolves, then whisk in the dried active yeast. Leave for 10-15 minutes until the liquid has a froth on top.

  • STEP 2

    Put the flours and 1 tsp salt in a large bowl and mix. Pour in the yeasty liquid and mix in the flour until you have a sticky dough.

  • STEP 3

    Tip onto a floured work surface and knead for 5-10 minutes until the dough feels smooth and a finger indent pops out quickly. Put into a clean, oiled bowl then cover with clingfilm and leave in a warm place for an hour, or until it doubles in size.

  • STEP 4

    Tip the risen dough onto a floured surface, then knead briefly to knock the air out. Sprinkle over the chopped dates and knead them into the dough.

  • STEP 5

    Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Slash the top of each a couple of times with a sharp serrated knife.

  • STEP 6

    Leave for an hour to prove again. Heat the oven to 220C/fan 200C/gas 7. Bake the loaves for 30 minutes. Cool completely before slicing.

Check out more of our best bread recipes...

Sourdough Starter Recipe for Sourdough Bread
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