Bread with walnuts and dates (oven)

Category: Yeast bread
Bread with walnuts and dates (oven)

Ingredients

Wheat flour 400g.
Rye flour 100g.
Water 350g.
Yeast, pressed 10g.
Salt 10g.
Walnuts, crushed 150g.
Dates, pitted 140g.
Flour for sprinkling handful

Cooking method

  • The New Year is coming soon and I am increasingly thinking about gifts for loved ones. And what could be better than delicious handmade bread? It remains only to decide which ...
  • I have many great recipes for wonderful breads, but there is one at one glance that you immediately understand - this is New Year! Dates, raisins and nuts are a great pair for rye flour. Try this nut date brie bread or just like that - a great start to the day every morning!
  • 1. Mix both types of flour and grind the yeast into fine crumbs in the resulting mixture, add water and salt. Knead the dough until it comes off the table and hands easily. Add nuts (in no case crush the nuts with a mixer! It's better to do this with a rolling pin or something else, for example, I do this in a mortar, so the nuts will give their butter to the dough faster) and chopped dates. Knead the dough until the filling is evenly distributed.
  • 2. Form the dough into a ball. Place it in a powdered bowl, cover with a towel and leave in a warm place for 1 hour.
  • 3. Place the dough on a floured table. Divide the dough in two with a scraper. Form each part into a ball. Cover them with a towel and let sit on the table for 5 minutes. The dough should rest.
  • 4. Form each ball into a tight ball. Flatten the first ball lightly with your palm. Take a rolling pin and use it to make a through hole in the center of the ball. Sprinkle flour on your hands and carefully expand the hole. It should be at least as large as a fist, otherwise it will tighten during proving and baking. Repeat all this with the second ball.
  • 5. Preheat the oven to 250C.
  • 6. Sprinkle flour on a towel. Transfer the made rings to it. Cover with another towel and let sit for 1 hour.
  • 7. Dust the shovel with flour. Transfer the rings to it. Dust the rings with flour and make three cuts in each. Cut quickly and accurately (I use a regular razor blade on the baker's lame, you can just hold the blade in your hand).
  • 8. Spray the walls of the oven with water and place the rings on a stone (instead of a stone, you can use a slide without sides or a baking sheet turned upside down). Bake for 5 minutes at 220C, reduce temperature to 20C and bake for another 15 minutes.
  • 9. Cool the finished bread on the wire rack. Well-baked bread should make a dull "empty" sound when tapped on the bottom with your finger.
  • Bread with walnuts and dates (oven)
  • Bread with walnuts and dates (oven)
  • Bread with walnuts and dates (oven)
  • Bread with walnuts and dates (oven)
  • Bread with walnuts and dates (oven)
  • 10. Bon appetit!

The dish is designed for

2 rings

Time for preparing:

about 3 hours

Note

If you do not like dates, you can replace them with raisins or not add dried fruits to bread at all. In this case, use not 150 g of nuts but 200. In addition, to heighten the flavor, you can add 1 - 2 tbsp to the dough. tablespoons of walnut oil.

Additional Information

1. Dates - the edible fruits of some types of date palm, especially the type of date palm (Phoenix dactylifera). Since ancient times, it has been used by humans as a highly valuable food product. They are usually sold as dried fruits. Special varieties of the date palm are cultivated on an industrial scale in countries with hot climates.

Dates are repeatedly mentioned in the texts of various scriptures, for example, in the Bible and the Koran. Dried dates can be a food source on long hikes. It is known about the use of dates for food by Saint Onuphrius.

2. Walnut (lat. Júglans régia) Is a tree species of the Walnut genus of the Walnut family (Juglandaceae). Popular plant names - Volosh nut, royal nut, Walnut, Red tree.

The nuclei contain fatty oil (up to 60-76%), proteins, vitamins K and P, amino acids (asparagine, cystine, glutamine, serine, histidine. Valine, phenylalanine). Fatty oil consists of glycerides of linoleic, oleic, stearic, palmitic and linolenic acids.

Lana
Idol32
I liked your recipe very much! Bread to my taste! I'll bake it sometime. Necessarily!
Thanks for the recipe!
Good luck!
Idol32
To your health!
kisuri
Hi, Idol32!
I really like your posts, I copied almost all of your recipes and, finally, there was a little time to try to bake bread (I sit at home with a cold)
In this bread I liked that you can put a lot of nuts in it, I didn’t dare to put so much before, I was afraid that it would not rise. And I liked the idea of ​​dates instead of sugar too.
The first time I did it exactly according to your recipe, it turned out well, but the bread was not baked a little and it turned out, for my taste, too sweet. Well, this is always the case the first time, then you can earn some money to your liking.
The second time it turned out to be CLASS!
Bread with walnuts and dates (oven)Bread with walnuts and dates (oven)
I slightly changed the recipe, replaced part of the yeast with sourdough (100 g of rye sourdough + 6 g of yeast), taking half of the dates. Shaped with a bar. not a ring. I baked on a stone, like you, only a little less temperature and a little longer baking time, well, everyone adjusts it for their own oven.
Thank you for the great date-flavored nut bread
I will continue to bake your bread.
Ira
OkSi
Hello! Tell me, can a bread maker knead this dough? Thank you in advance).
Idol32
2 kisuri

Thanks for the praise!

I can imagine the aroma and taste of your bread ... I once bought dates in the market in Tel Aviv, that was something! Huge, shiny, and how delicious! Better than those dates I have never seen anywhere else.

I hope to please you soon with new recipes.

2 OkSi
Of course, the batch can be done in HP. Place the filling (nuts and dates) in the HP 5 minutes before the end of the batch. I also have a Panasonic. I have not baked bread in it for a long time, but for kneading it is more or less suitable (program "pelmeni"). So I'll get a kitchenAid and send the Japanese to retirement.

Good luck!
kisuri
Quote: Idol32

2 kisuri

Thanks for the praise!

I can imagine the aroma and taste of your bread ... I once bought dates in the market in Tel Aviv, that was something! Huge, shiny, and how delicious! Better than those dates I have never seen anywhere else.

I hope to please you soon with new recipes.
The bread is really very tasty, crumb because of the dates of some pinkish hue. I baked with these:
Bread with walnuts and dates (oven)
They are our own, they grow on every corner.
And I kneaded the dough in HP, I don't dare to go broke on the kitchenAid
Idol32
Well, you have - your own dates, it's warm again. The beauty!
kisuri
Yes, what is warm is warm. For dates 35-40 * in the shade - it is, of course, high ... but that's not the point, of course. Thank you for your kind words and for your such beautiful breads, I just want to immediately run to bake them
I will continue and wait for new recipes
Idol32
Definitely try bread with caraway seeds and raisins (if you treat caraway normally). One remark: now I began to add more water to it by 30-50 grams. Kneading is a little more difficult, but the crumb is even better.

This is my favorite bread, especially with a slice of brie ... Very tasty!
kisuri
I love cumin very much Ever since childhood, since we visited my uncle in Riga, the whole market smelled of cumin, and Latvians put it in bread, and in cheeses, wherever there is! Not to mention rye bread, my caraway leaves in it ... I just don't have time to buy.
And I copied this recipe a long time ago, this, in my opinion, is one of your first breads at the Forum.I will definitely do it. Thank you.

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