Delicious Chocolate & Date Rye Bread Loaves from Paul Hollywood.
“The Danes eat a lot of rye bread; they have been baking it for generations, with the average Dane getting through about 20 to 25kg of it each year. This equates to around 8.5 to 9 million slices of various rye bread eaten in Denmark every day! So, sticking with this theme, I came up with a recipe for mini rye bread loaves. Partnering chocolate and dates with the dense richness of rye work so well.”
This recipe is from Paul Hollywood’s “The Weekend Baker”. Reproduced here with permission in the run-up to BBC Good Food Show London.
Chocolate & Date Rye Bread Loaves by Paul Hollywood [vegan]
- 3 mixing bowls
- eight mini loaf tins
FOR THE STARTER:
- 175 g rye flour
- 200 ml date syrup
- 110 ml warm water
- ½ teaspoon instant yeast
FOR THE DOUGH
- 60 g dates – chopped
- 170 ml water
- ½ teaspoon bicarbonate of soda
- 150 g rye flour
- 50 g strong white bread flour
- 50 g dark soft brown sugar
- 5 g salt
- 1 tablespoon date syrup
- 25 g pumpkin seeds
- 25 g sesame seeds
- 75 g dark chocolate – chopped into small chunks
- a few extra seeds – for sprinkling
- sunflower oil – for greasing
- 8 mini loaf tins
- Mix the starter ingredients together to form a paste. Cover and leave at room temperature for 3 to 4 hours until bubbles form and it looks lively. Leave somewhere cool for at least 24 hours.
- To make the loaves, heat the dates with 70ml of the water and the bicarbonate of soda. Bring to the boil, then simmer for about 10 minutes to form a paste. Remove from the heat and leave to cool.
- In a large bowl, mix the flours, sugar and salt together. Add the date syrup, 50g of the starter, the date paste and the remaining 100ml of water. Mix well to incorporate all the ingredients and form a soft, sticky dough. Add the seeds and chopped chocolate, mixing thoroughly. Cover and leave to prove for 2 hours.
- Grease eight mini loaf tins with a little sunflower oil and place on a baking tray. Put spoonfuls of the mixture into the prepared tins, filling almost to the top. Cover the tins with a clean plastic bag and leave to prove for 10 to 12 hours in the fridge; overnight is ideal. This slow prove produces a deep flavour.
- Preheat your oven to 170°C/Gas 3 and place an empty roasting tray in the bottom to heat up. Pour hot water into the roasting tin – this will create steam and help the crust form on the loaves.
- The dough should have risen to the top of the tins. Sprinkle the loaves with extra seeds, then place in the oven and bake for 20 to 25 minutes. The loaves should be risen and cooked through – check by inserting a skewer. Cool on a wire rack.
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