This bread is one of our favourites. It is nutritious, easy to prepare, tender, moist and simply delicious. Enjoy it for breakfast or with your next salad or soup.
1dl hot water
4dl tepid water
1 tablespoon natural date syrup
550g whole-wheat flour
1 teaspoon honey
1 sachet of instant yeast
1 teaspoon salt
50g rye flower
6 pieces of chopped dates
100g chopped pecans
Butter for greasing 2 liter loaf tin
Preheat oven to 180 degrees Celsius
Butter loaf tin generously on all sides, as dough is sticky
Mix date syrup and honey with hot water until dissolved, add tepid water
Combine whole-wheat flour, rye flour, yeast, salt, pecan and dates in a bowl and mix it carefully
Add the mixture of water, date syrup and honey to the bowl and mix well. The dough should be moist and sticky.
Transfer sticky dough into loaf tin, smooth it out and cover with a clean cloth.
Let it rest for 45min until doubled in size. Remove cloth.
Place loaf tin into preheated oven and bake it for 40min.
Remove loaf from baking tin and place it back into oven. Bake it for another 10 to 15min for a crispy crust.
Cool on a wire rack and enjoy cold.