300g strong white flour
100g Kentish cobbler flour ( or any whole meal style flour)
1.5tsp salt
7g fast action yeast
325-350 ml Tepid water ( not hot)
75 g crushed walnuts
75g chopped dates
1 generous tsp runny honey
Flour for dusting
1tsp poppy seeds
In a bowl mix the flour with the salt. Whisk the yeast with the tepid water and pour into the flour, loosely bring it together with a spatula to form a dough. Cover with cling film and leave in a warm dry area to double in size ( 2hrs approx)
Tip dough onto a floured surface. Add the nuts dates and honey, using a dough scraper fold the dough into itself 4 times then gently knead to mix the nuts and dates. Gently form a ball replace the dough in the bowl and cower with a damp cloth to allow to rise again doubling in size .
Warm a round 25” casserole sprinkle the inside with flour to stop dough from sticking. Place the risen dough inside ( you can shape gently if needs be beforehand ) sprinkle with flour and poppy seeds add the lid and bake in a hot oven 230c + for 30 mins. Remove the lid and bake for a further 15 mins then remove bread cool on a rack- tap the bottom of the loaf - it will sound hollow if properly baked .
Comments