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Chocolate & Date Rye Bread Loaves by Paul Hollywood [vegan]

Chocolate & Date Rye Bread Loaves by Paul Hollywood

Delicious Chocolate & Date Rye Bread Loaves from Paul Hollywood.
4.50 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 12 hours 50 minutes
Course Bread
Cuisine English
Servings 8 mini loaves
Calories 390 kcal

Equipment

3 mixing bowl
eight mini loaf tins

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

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

EQUIPMENT

  • 8 mini loaf tins

Instructions
 

  • 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.

Nutrition

Serving: 1mini loafCalories: 390kcalCarbohydrates: 76gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 370mgPotassium: 330mgFiber: 7gSugar: 31gVitamin A: 5IUVitamin C: 1mgCalcium: 59mgIron: 3mg

Find this recipe online:

Chocolate & Date Rye Bread Loaves by Paul Hollywood

https://theflexitarian.co.uk/recipe-items/chocolate-date-rye-bread-loaves-paul-hollywood-vegan/