Wholemeal date loaf

Never know what to do with your left over festive fruit? Whack it in a loaf! This loaf has a good crust and a brilliant sweetness. Cut this up and make it into lovely toast and butter it up with something sweet. Alternatively it’s also good with meat and cheese as the dates act a bit like a sweet relish already within the bread.

  

  • 500g strong wholemeal flour
  • 1 sachet of yeast
  • 10g salt
  • Lots of chopped up dates 
  • 300ml tepid water

Mix the flour, salt and yeast together and combine with the water. This makes quite a sloppy dough. Let it prove in a warm place for an hour then squash the air out of it and prove again for another hour. Mix in the dates and distribute evenly. Place in the loaf tin for a final prove and bake at 200°C for 40 minutes. 

Nom. 

Wholemeal bread

Mmmmm…. the smell of bread in the oven again.

  • 200g strong white bread flour
  • 300g strong brown bread flour
  • 10g salt
  • Sachet of yeast
  • 350ml water

This is another James Morton signature bread. Very simple this one. Knock the flours, salt and yeast together and mix in the water to form a good dough (always put the salt and yeast at opposite ends of the bowl before rubbing in). Leave to prove to double in size and then squash the air out of it and repeat a few times. Shape into a loaf tin and prove once more for an hour. Give it a milk wash, sprinkle with oats and pop into a hot oven (210°C) for 30 minutes. Remove from the tin and bake for another 15 minutes to get the crust good and crunchy.