Date Loaf

Too few ratings

Niloufar Doroud

Community Member

“A delicious simple loaf with a hint of date both in its taste and color. It might take one or two days to be baked, but its worth it!”

Difficulty

Medium 👍
40
min.
Preparation
45
min.
Baking
1200
min.
Resting

Ingredients

Pieces:-1+
140 g flour
50 g low-fat yogurt
25 ml water
instant yeast
salt
310 g flour
175 g water
60 g soft dates
½ tsp salt
¼ tsp instant yeast
flour (for dusting)
1 tbsp oil (for coating)

Utensils

  • bowl (small)
  • airtight container (small)
  • wooden spoon
  • bowl (large)
  • kitchen towel (damp)
  • oven
  • ovenproof pot (with lid)
  • wire rack
  • Step 1/6

    In a small bowl, mix together 140 g flour with yogurt, water, a very tiny pinch of yeast and a bit salt. Mix until a smooth dough forms. This is your starter that should rise in an airtight container until fizzy and smells bread-like sourness, 8-10 hours or up to one night.
    • 50 g low-fat yogurt
    • 25 ml water
    • instant yeast
    • salt
    • 140 g flour
    • bowl (small)
    • airtight container (small)

    In a small bowl, mix together 140 g flour with yogurt, water, a very tiny pinch of yeast and a bit salt. Mix until a smooth dough forms. This is your starter that should rise in an airtight container until fizzy and smells bread-like sourness, 8-10 hours or up to one night.

  • Step 2/6

    When the starter is ready, mix 310 g flour with water, soft pitted dates, salt and yeast in a large bowl. Mix with a wooden spoon or spatula, then add the starter and mix well. Transfer the dough on floured work surface. Knead until well combined and smooth, about 5 min. The dough should be soft but somehow sticky. Dust the work surface with more flour if needed.
    • 175 g water
    • 60 g soft dates
    • ½ tsp salt
    • ¼ tsp instant yeast
    • flour (for dusting)
    • 310 g flour
    • wooden spoon
    • bowl (large)

    When the starter is ready, mix 310 g flour with water, soft pitted dates, salt and yeast in a large bowl. Mix with a wooden spoon or spatula, then add the starter and mix well. Transfer the dough on floured work surface. Knead until well combined and smooth, about 5 min. The dough should be soft but somehow sticky. Dust the work surface with more flour if needed.

  • Step 3/6

    Drop a little oil to the bowl and swirl to coat all over the base. Add the rest in the dough and knead until combined. Place the dough to the oiled bowl and try to turn it around so all sides and rounds are oiled. Cover the bowl with a damp kitchen towel. Let rise until at least doubled in volume. It might take about 6-10 hours at room temperature, depending on the flour type and your kitchen temperature.
    • 1 tbsp oil (for coating)
    • kitchen towel (damp)

    Drop a little oil to the bowl and swirl to coat all over the base. Add the rest in the dough and knead until combined. Place the dough to the oiled bowl and try to turn it around so all sides and rounds are oiled. Cover the bowl with a damp kitchen towel. Let rise until at least doubled in volume. It might take about 6-10 hours at room temperature, depending on the flour type and your kitchen temperature.

  • Step 4/6

    Deflate the risen dough and fold it 4-5 times. Shape into a loaf and place over a baking paper to ease the transferring. Cover with damp towel. Heat the oven to 250 C and place a suitable baking dish inside to preheat. As the oven heated through, lightly dust the dough surface with some flour.
    • oven
    • ovenproof pot (with lid)

    Deflate the risen dough and fold it 4-5 times. Shape into a loaf and place over a baking paper to ease the transferring. Cover with damp towel. Heat the oven to 250 C and place a suitable baking dish inside to preheat. As the oven heated through, lightly dust the dough surface with some flour.

  • Step 5/6

    Transfer the dough into the hot baking dish and cut some scores over the top. Cover with lid and bake. After 25-30 min. check the bread. If it needs more baking time, reduce the oven temperature to 200 C and continue baking for more 10-15 min. If preferring the more browned top, take the lid out and continue baking at 200 C for the last 10-15 min.

    Transfer the dough into the hot baking dish and cut some scores over the top. Cover with lid and bake. After 25-30 min. check the bread. If it needs more baking time, reduce the oven temperature to 200 C and continue baking for more 10-15 min. If preferring the more browned top, take the lid out and continue baking at 200 C for the last 10-15 min.

  • Step 6/6

    The bread is done when sounds hollow if tapped at the bottom. Remove from the oven. Cool completely on a wire rack before slicing. Enjoy!
    • wire rack

    The bread is done when sounds hollow if tapped at the bottom. Remove from the oven. Cool completely on a wire rack before slicing. Enjoy!

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