This tender and flavorful Dates and Granola Bread with plump dates and coconut almond granola makes a delicious sandwich bread. A must try!
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. It was a little dry and the the dates tasted a little too strong. The recipe needed some adjustments.
I decided to give this bread another try. The goal this time is to make a more tender, moist, and flavorful loaf. I believe the type of flour and quality of dates used would make a difference.
Delicious Sandwich Bread
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 to make a more tender loaf. I also 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. You can also make a delicious sandwich if you slice the bread thinly.
Similar Tools Used in Making This Dates and Granola Bread
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Sunbeam 2-Pound Programmable Breadmaker
Norpro Silicone Basting Brush, Blue
Dates and Granola Bread
- 1¼ cups water (300ml)
- 2 tbsp olive oil
- 1 tbsp honey
- 2½ cups unbleached bread flour (375g)
- ¾ cup whole oat flour (105g)
- 1 cup coconut almond granola (150g)
- 3 tbsp non-fat dry milk
- 1½ tsp salt
- 1½ tsp rapid rise dry yeast
- ½ cup pitted dates (chopped) (175g)
- 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 non-stick 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).
- Transfer baking sheet with dough to preheated oven. Bake for 30 minutes.
- Remove and place on wire rack to cool.
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