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  • Manuela Bruderer

Date-Pecan Bread

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


  1. Preheat oven to 180 degrees Celsius

  2. Butter loaf tin generously on all sides, as dough is sticky

  3. Mix date syrup and honey with hot water until dissolved, add tepid water

  4. Combine whole-wheat flour, rye flour, yeast, salt, pecan and dates in a bowl and mix it carefully

  5. Add the mixture of water, date syrup and honey to the bowl and mix well. The dough should be moist and sticky.

  6. Transfer sticky dough into loaf tin, smooth it out and cover with a clean cloth.

  7. Let it rest for 45min until doubled in size. Remove cloth.

  8. Place loaf tin into preheated oven and bake it for 40min.

  9. Remove loaf from baking tin and place it back into oven. Bake it for another 10 to 15min for a crispy crust.

  10. Cool on a wire rack and enjoy cold.

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