The Washington Post, March 5, 2008
White whole-wheat flour forms a lightly colored wheat loaf, but traditional whole-wheat flour could be used here as well. White whole-wheat flour is milled from a white wheat berry. The nutritional properties of the two flours are the same.
For best results, make sure the yeast you use is not out of date.
Stored at room temperature, the bread will remain soft/will hold its texture for 2 days; on the third day, it makes good toast? It can be wrapped well and frozen for up to 1 month.
Makes one 8- or 9-inch-round loaf (12 servings)
Ingredients:
Directions:
Use softened butter to lightly grease a 9-inch round cake pan or baking dish and lightly sprinkle the bottom with white whole-wheat flour.
Combine the flour, brown sugar, salt and yeast in the large bowl of a stand mixer or hand-held electric mixer; mix on low speed to combine. Add the hot water and beat on low speed; the dough will form and pull away from the sides of the bowl within 3 minutes. Add the dates and walnuts. Beat on low speed for 5 minutes, stopping to scrape down the beaters when the dough gets bound up.
With lightly floured hands, gather the dough into a ball and roll it around in the palms of your hands to smooth it. Form into a 5- to 6-inch ball and place it in the prepared pan; the dough should not touch the edges of the pan. Use a sharp knife to cut a shallow cross in the top of the dough. Sprinkle the top lightly with flour. Cover with plastic wrap and let the dough rise at room temperature for 30 minutes or until it expands to fill to the edges of the pan.
After the dough has risen for 15 minutes, position a rack in the middle of the oven and preheat to 375 degrees. Discard the plastic wrap and bake the bread for about 35 minutes, until the top feels firm and is lightly browned. Transfer to a wire rack to cool.
From cookbook author Elinor Klivans.
164 calories, 7g fat, 1g saturated fat, n/a cholesterol, 196mg sodium, 24g carbohydrates, 4g dietary fiber, n/a sugar, 5g protein.
