Ever since I bought those plump Deglet Noor dates about two weeks back, I have been wanting to make this Dates and Granola Bread that I have not made for sometime. I wasn’t quite satisfied with it back then as it was a little dry and the the dates tasted a little too strong. The recipe needed some adjustments. With that in mind, my goal this time was to make a more tender, moist, and flavorful loaf. I truly believe the type of flour and quality of dates used would make a difference.
This recipe was adapted from my favorite The Cooks Encyclopedia of Bread Machine Baking cookbook. I used organic whole oat flour instead of whole wheat flour and substituted and reduced the amount of unsweetened muesli with coconut almond granola. In place of sunflower oil, I used extra virgin olive oil. The loaf turned out beautifully this time. It was tender and flavorful with a beautiful crust. Fresh bread is always so good eaten on its own with a little butter but this is also delicious as a sandwich bread.
- 1¼ cups (300ml) water
- 2 tbsp olive oil
- 1 tbsp honey
- 2½ cups (375g) unbleached bread flour
- ¾ cup (105g) whole oat flour
- 1 cup coconut almond granola
- 3 tbsp non-fat dry milk
- 1½ tsp salt
- 1½ tsp rapid rise dry yeast
- ½ cup pitted dates, chopped
Pour water, olive oil, and honey into bread machine pan. Sprinkle bread flour, oat flour, and granola over liquid. Add dry milk and salt in separate corners of bread pan. Make a shallow indentation in the center of flour and add the yeast. Set bread machine to dough setting and press the start button.
When dough cycle has completed, place dough on a lightly floured surface. Punch down gently and shape into a plump round. Place on a baking sheet. Using a sharp knife make 3 cuts on the top about ½ inch deep to divide the bread into 6 sections. Cover with lightly oiled plastic wrap and set aside to rise for 30 to 45 minutes.
Preheat oven to 400°F (200°C). Bake for 30 minutes. Remove and place on wire rack to cool.
Enjoy…..and have a wonderful day!