Date and Walnut Bread

An old recipe that my Grandmother made and was soon eaten!
1 lb 450 gms wholewheat bread
1 sachet dried activated yeast
pinch of salt
2 ozs 50 gms dates
2 ozs 50 gms walnuts
8 fl ozs 225 mls apple juice
Mix the flour, yeast and salt together.
Chop up the dates and walnuts and mix them into the flour. Mix in the apple juice to form a stiff dough.
Place in a large bread tin and leave in a warm place to rise.
Heat the oven to 400 F, 200 C, Gas Mark 6.
When the dough has reached the top of the tin place it in the oven. Bake for 35 minutes.
Turn out on to a cooling rack. Test if full cooked by tapping the bottom of the loaf: it should sound hollow.
Makes one large loaf.
Slice when cool and serve spread with margarine or coconut cream.
Will keep in an airtight tin for a week.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Bread and Pastry, Sweets and Desserts and tagged , , , . Bookmark the permalink.

2 Responses to Date and Walnut Bread

  1. Veronica says:

    Thanks for sharing this recipe… I’m so going to make it! May I know the weight of the dried activated yeast? The ones we have here in Singapore is 11g each.

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