Spelt, date and walnut bread  

credit: Chef Jodie Cox

Ingredients:​    

• 400g wholemeal spelt flour  

• 100g strong white flour  

• 10g fresh yeast  

• 50g Sesame Kingdom Silan - date syrup + extra for glaze 

• 50ml olive oil  

• 10g salt  

• 350g warm water  

• 127g walnut pieces, toasted until lightly browned

• 100g dates, chopped 

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Method:

1. Dissolve the yeast in the water and let it sit for at least 5 minutes to let the yeast get active.

2. Stir in the syrup and oil.

3. In a bowl combine the flour and salt, mix to evenly disperse the salt.

4. Pour in the liquid and knead the dough on the surface for 5-10minutes until it becomes a smooth ball. Avoid adding any extra flour, it is supposed to be quite a wet dough.

5. Place in a lightly oiled bowl cover with a tea toel. Leave to rise somewhere warm for 1-2 hours until dou-bled.

6. Gently transfer the dough back onto the work surface and press out into a square, sprinkle the dried fruit and nuts over the surface. Roll up the dough, Swiss-roll style, then knead briefly again to distribute the fruit and nuts evenly. Now roll it onto a boule shape and place on a baking tray lined with baking parchment.

7. Again, lave in a warm place for another 1 1/2 hour until doubled.

8. Preheat the oven to 220C. Place a empty tray in the bottom of the oven.

9. When your dough  is ready. Bake on the top shelf of the oven. Pour a cup of water into the bottom tray to create steam. Bake for 30-35minutes, until golden. It is ready when the base sounds hollow when tapped.

10. Whilst it is still warm brush over some more of the syrup to create a glaze.

11. Leave to cool then enjoy with tahini and date syrup.

Enjoy!