Date Bread
December 10, 2015
I always have whey and mash in my freezer, because I make cheese and home-made beer.
If you don't have them, you can replace whey with water and mash with malt and hot water.
2 breads
5 dl (500 g) whey
1 dl (0,4 cup US) mash
25 g fresh yeast
1 tsp salt
25 g fresh yeast
1 tsp salt
1 dl (140 g) Scandinavian dark syrup (or light molasses)
1 dl (60 g) graham flour
1 dl (55 g) coarse rye flour
1 dl (60 g) graham flour
1 dl (55 g) coarse rye flour
2 dl (110 g) bolted rye flour
5 dl (325 g) wheat flour
8 pcs. dried, soft dates
Cut the dates into raisin-size pieces. Put them into a bowl and sprinkle some wheat flour on them. Shake until the pieces are covered with flour. This way the chopped dates won't stick to each other and you can easily use them in the recipe.
Stir the yeast, salt and syrup into the lukewarm whey and mash mix. Gradually mix in the flours. Add the dates. Knead the dough for 6–8 minutes.
Cover and leave to rise at room temperature until doubled in size.
Put the dough into two greased tins. Cover and leave to rise at room temperature for 40 minutes.
Preheat the oven to 200°C. Bake for 50–60 minutes. The bread is ready if it sounds hollow, when you knock on its base.
Cover and let cool on a wire rack.
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