Date and Walnut Breakfast Bread
Fluffy gluten-free bread, savoury with a hint of sweetness.
- 350 g water
- 50 g Egg whites
- 2 g Xantham Gum
- 8 g Psyllium Husk Powder (10g psyllium husk)
- 5 g Instant Yeast
- 30 g Skim milk powder
- 30 g Chickpea flour
- 40 g Quinoa flour
- 50 g Buckwheat flour
- 15 g Pea Protein
- 40 g Corn flour
- 175 g Tapioca flour
- 6 g Salt
- 15 g Oil
- 15 g Sugar
- 100 g Dates - cubed
- 60 g Walnuts - chopped
- Make Gel
In your mixer bowl combine the water, psyllium husk and xantham gum. Beat on medium speed for about 8 minutes or until a thick gel forms.
Add eggs and instant yeast and continue to beat until fully incorporated.
- Dry ingredients
In a large bowl, mix together all of the dry ingredients with the exception of the seeds.
- Bread Batter
Add the dry ingredients to the gel prepared in the previous step.
Beat on medium speed for 8-10 minutes.
- Addition of walnut and seeds
In a small bowl, combine the cubed dates and chopped walnuts.
Once bread dough is well mixed and all dry ingredients are well incorporated, add the walnut and date mixture to the dough and continue to beat at medium speed until they are incorporated evenly in the dough.
- Proofing
Place dough into buttered bread pans filling pans 2/3 full.
Brush top of bread with melted butter/margarine.
Cover with cling wrap and place in a draft-free location to proof.
When bread reaches top of the pans, the are ready to bake.
- Bake
Bake bread at 350 degrees Celcius for 45minutes.
When done, remove from pans and place on a cooling rack.
Cool completely before slicing.