The bread with walnuts and dates is great for accompanying both hard and soft cheeses. A dough prepared with added spelt and whole rye flour and enriched with walnuts and rosemary-flavored dates. A mix of scents and aromas that I recommend trying even for breakfast with a good orange jam.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/4 cups spelt flour (whole grain)
- 1 1/4 cups rye flour (whole grain)
- 1 tsp fresh yeast
- 2 1/8 to 2 1/3 cups water (up to 2 1/3 cups)
- 1 tbsp salt
- 2 oz walnuts
- 2 oz dates
- 1 tbsp extra virgin olive oil
- 1 sprig rosemary
Tools
- 1 Knife
- 1 Pot
- 1 Baking Tray
- 1 Mixer
Steps
Chop the dates into pieces and coarsely chop the walnuts.
Combine everything in a saucepan with the oil and rosemary sprig.
Warm over low heat and cook for 5 minutes.
Remove from heat and let cool.
When everything is cold, remove the rosemary sprig.
In the mixer bowl, pour 1 3/4 cups of water with yeast and mix until dissolved.
Add the flours and start kneading.
Gradually add the remaining water.
Once the dough is smooth, add the salt first, and after 5 minutes, add the walnuts and dates.
Let the machine run for 1 minute and stop.
Let rise in a warm place until doubled in size.
Deflate and turn out onto a lightly floured work surface.
Divide into 2 and form two loaves.
Place the loaves on a large baking tray.
Cover with a cloth and let rise again until doubled in a warm place.
Bake at 390°F for 25-30 minutes in a preheated static oven.
Remove from oven and let cool.
Tips
It keeps for 4-5 days in a bread bag.
It can also be toasted.
The water required in the recipe varies from 2 1/8 to 2 1/3 cups. This depends on the absorption rate of the flours. The consistency should not be too soft.
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