Date And Walnut Loaf
|Fresh compressed yeast||1 Ounce|
|Warm water||1⁄2 Pint|
|Black treacle||3 Tablespoon (Molasses)|
|Butter||2 Ounce, melted|
|Whole-wheat flour||1 Pound|
|Stoned pitted dates||2 Ounce, chopped|
|Walnuts||2 Ounce, chopped|
Cream the yeast with 4 tablespoons (1/3 cup) water.
Heat remaining water to boiling then add the treacle and butter.
Cool until lukewarm.
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, draw 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.
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 1 lb.loaf tins.
Put the tins in an oiled polythene (plastic) bag and leave to rise in a warm place for 20 minutes.
Remove from bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 35-40 minutes.
Turn onto a wire tray to cool.