Denise says:

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. I like to bring spirituality to the succah table so why not make this recipe for all the right reasons! 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.

Spelt, an ancient grain is now having a trendy revival. Widely available in our supermarkets, the flour is pale, greyish –yellow, gritty and has a sweetish nutty flavour. It is more digestible than wheat and richer in nutrients. Spelt can be used in place of regular flour for some people with wheat allergy but is not suitable for a gluten free diet.

Preparation Time: 20 minutes plus 2 hours 30 minutes for rising

Cooking Time: 50 minutes Makes 2 large loaves or 24 small rolls

Ingredients:

800g spelt flour
2 x 7g sachets dried yeast
650ml warm water
1 tablespoon salt
75g dates – roughly chopped
75g walnuts- roughly chopped
2 egg yolks – to glaze bread

Method

1) Stir yeast and sugar gradually adding 100ml of the warm water. Leave for 5 minutes.
2) Add the flour, salt and beat well. Stir in the dates, walnuts and remaining water and knead until the dough is smooth and elastic.
3) 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.
4) Line and grease 2 loaf tins.
5) 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.
6) Glaze the bread with egg yolk.
7) Leave to rise for 30 minutes.
8) Pre –heat oven to 180 C/ Gas mark 4 and bake for 30 minutes for the large loaves or 20 minutes for the small rolls.
9) Leave to cool on a wire rack.
Tagged in: Bread, Dates, Family Dining, Low Fat, Parev, Walnuts