Source: Ecological Cooking
Date tried: April 25, 2012
Yield: 3 loaves
Time needed: 3 hours, but most of the time is for rising and baking, not prepping.
Most dessert breads are quick breads, but this is a yeast bread yet it does not call for any kneading. I think this is an oversight, even though the instructions say the batter will be sticky when put into the loaf pans. In any case, I did skip kneading and I was not pleased with the results. It tasted fine, but it really did not look good at all.
Date and Nut Bread
3 ¾ cup warm water
3 Tbsp. active dry yeast (3 packages)
6 Tbsp. oil
1 tsp. salt
9 cups whole wheat flour
1 cup chopped walnuts
2 cups chopped dates
Combine water and yeast in a large bowl and let stand until foamy.
Stir in oil, salt and 5 cups of the flour. Beat vigourously.
Gradually add walnuts,dates and the remaining 4 cups of flour , blending until smooth.
Cover and let rise in a warm place until double in bulk.
Stir down and spread into greased loaf pans. (Batter will be sticky.)
Smooth top of loaf by dusting hands with flour and patting down.
Let rise again until double in bulk.
Bake at 375oF for about 45 minutes.