Whole Wheat Bran Bread With Walnuts & Dates
Whole wheat bran bread with walnuts and dates. Not dense, and makes for excellent toast, French toast and sandwiches.
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
45minutes 3hours
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
45minutes 3hours
Ingredients
Instructions
  1. First make the soaker. Mix 2 cups of whole wheat flour, the bran, salt, vinegar and 1 cup water together in a bowl until all of the flour is hydrated. It doesn’t need kneading, just mixing together. I found that I needed a little more water and this can change from flour to flour. The soaker should be somewhat like a slightly sticky bread dough in consistency. Cover the bowl loosely with plastic wrap and leave at room temperature for about 8 to 12 hours (overnight is good).
  2. The next morning, add the remaining whole wheat flour, the yeast, the honey, butter, honey and milk powder to the soaker. Add a little more water if necessary and knead the dough well until the dough is elastic but no longer sticky. Put the dough in a lightly greased bowl, cover and leave to rise for about 1 1/2 hours.
  3. Turn the dough out on a lightly floured surface and press it out into a big oval. Sprinkle half the chopped nuts and dates over the dough and fold the dough oval in half. Sprinkle the remaining walnuts and dates over this and fold again. Press out again into an oval shape and roll the dough, jelly roll style. Pinch the seam closed and tuck the sides down neatly.
  4. Place the dough in an oiled loaf tin dusted with bran (8 1/2″ x 4 1/2″), loosely cover and let it rise for about 45 minutes to an hour. Check if it’s ready to bake by pressing a floured finger in the dough, it the dent springs back, leave it to rise longer, if the dent doesn’t disappear, it’s ready to bake.
  5. Brush the top of the dough with water and sprinkle some bran over it. Bake the bread at 200C (400F) on a stone or metal tray pre-heated in the oven for about 30 to 45 minutes. If the top browns too quickly cover with aluminium foil, and bake till the bread is done and sounds hollow when tapped.
  6. When done unmould the bread gently and let it cool completely before slicing it.
Recipe Notes

This month, Lien is our hostess at the Bread Baking Babes and details on how to participate in this month’s bake on her blog. Join us and bake along as a Buddy, then post about it linking to Lien’s post. Send her the link to your post and your bread pictures not later than the 29th of this month, and she will include your bread in her Bread Baking Buddies round-up.

The Bread Baking Babes are:

Bake My Day – Karen

blog from OUR kitchen – Elizabeth

Bread Experience – Cathy

All Roads Lead to the Kitchen – Heather

Judy’s Gross Eats – Judy

Karen’s Kitchen Stories – Karen

My Kitchen In Half Cups – Tanna

Notitie Van Lien – Lien

Thyme for Cooking – Katie

A Messy Kitchen – Kelly

Life’s a Feast – Jamie

Ilva Beretta Food Photography – Ilva

Feeding My Enthusiasms – Elle