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Date and Walnut Loaf    Veg  CD CBF 70mins plus proving


Makes 2 x 450g/1lb loaves      Cold  Vegetarian  Nuts  Fruit  Bread   Baked Fayre



25g/1oz. Fresh Yeast

450g/1lb. Wholemeal Flour

150ml/5fl.oz.Warm Water

1 teasp Salt

2 tbsp Black Treacle

50g/2oz. Stoned Dates, chopped

50g/2oz. Butter, melted

50g/2oz Walnuts, chopped




1. Cream the yeast with 4 tablespoons of the water. Boil the remaining water in a pan then add the treacle and butter, stirring to melt. Cool until lukewarm.


2. Place the flour and salt in a warmed mixing bowl. Make a well in the centre and pour in the treacle mixture, yeast liquid, dates and walnuts. With a wooden spoon, mix the ingredients together and beat to form a smooth, soft dough. Continue to beat for 3-4 minutes. Cover with a damp cloth and leave to rise in a warm place for 1 hour or until doubled in size.


3. Turn onto a well floured board and knead for 4 minutes. Divide in half, form each piece into a loaf shape and place in greased 1lb. loaf tins. Put the tins in an oiled polythene (plastic) bag and leave to rise in a warm place for 20 minutes. Preheat the oven to 220C, 425F, gas mark 7.


4. Remove from the bag then bake for 35-40 minutes. Turn onto a wire tray to cool.



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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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