Spelt, date and walnut bread

By Denise Phillips, September 12, 2013
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The Torah tells us that the 5 types of grain: wheat, oat, spelt, barley and rye, plus any grape or wine products, are all required to be eaten in the succah and need a special blessing. This delicious date and walnut bread can be shaped either into two large loaves or into small rolls. Perfect with hot soup or toast and enjoy with your favourite cheese.

Makes: 2 large loaves or 24 small rolls
Preparation: 20 minutes plus 2 hours 30 minutes for rising
Cooking: 50 minutes

INGREDIENTS
2 x 7g sachets dried yeast
1 tsp caster sugar
650ml warm water
800g spelt flour
1 tbsp salt
75g dried dates, roughly chopped
75g walnuts, roughly chopped
2 egg yolks – to glaze bread

METHOD

Stir yeast and sugar gradually adding 100ml of the warm water. Leave for 5 minutes.

Add the flour and salt and beat well. Stir in the dates, walnuts and remaining water and knead until the dough is smooth and elastic.

Put the dough into an oiled bowl and turn once to oil the surface. Cover with cling film and leave to rise for 2 hours in a warm place.

Line and grease 2 loaf tins.

Knock back the dough and divide into 2. Knead and shape into 2 loaves or divide the dough into pieces weighing 55g each for individual rolls.

Glaze the bread with egg yolk.

Leave to rise for 30 minutes.

Heat the oven to 180°C and bake for 30 minutes for the large loaves or 20 minutes for the small rolls.

Leave to cool on a wire rack.

www.jewishcookery.com

Last updated: 8:45pm, September 12 2013