Date and Rye Loaf

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 A balance between the Middle Eastern and North African sweetness of the date with the Central and Eastern Europe robust quality of the rye cereal. 

INGREDIENTS

100 gms dark wholemeal rye flour

100 gms wholegrain / wholemeal flour

300 gms strong white bread flour

150 gms chopped dates (ready to eat)

20 gms clear honey

6 gms crushed sea salt

350 gms water (warm enough to dissolve the honey but not to kill the yeasts)

7 gms dried yeast or 5 gms instant active yeast or 17 gms fresh yeast (dried and fresh yeast must be activated before use) 

METHOD

Dissolve the yeast (or levain) and honey in the water and leave for about 10 minutes to activate. 

Add the flour to a large bowl and mix in the salt. 

Add the yeast/honey/water liquid and mix thoroughly. 

Continue to knead until you have a soft and silky dough. 

Place in a lightly oiled bowl and leave in a warm place until the dough has doubled in size. 

Knock back the dough (aka de-gas) and form into a flat shape. Sprinkle the dates over the dough and then bring the edges to the middle and knead to ensure an even distribution of fruit into the dough. 

Divide the dough into two. 

Shape each half into a tight boule, moving the dough around the work surface to build good surface tension on the outside of the dough. 

Place the dough onto a baking sheet, cover and leave to double in size (second proof).

Preheat the oven to 190⁰C / 375⁰F. 

Make a couple of cuts on the top of the loaf with a sharp blade and then bake for 30 minutes. 

Cool on a rack before eating. 

and from the taste tester

And, finally....the crumb shot

Happy Baking