Rye Bread with Chinese Red Dates and Sultanas

Labels: { , , }


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


This dark, slightly chewy, raisin and Chinese date-studded bread has a subtle earthy flavours of dark rye, and mild sweetness of Chinese red dates and sultanas. It's a great combination with butter and tea in the morning or for the afternoon snack with a glass of milk.

  • 20 g Wholegrain rye flour
  • 120 ml Water
  • 150 g Bread flour
  • 50 g Wholewheat flour
  • 120 g Dark rye flour
  • 20 g Brown sugar
  • 4 g Salt
  • 190 ml Water, lukewarm
  • 25 g Walnut oil
  • 10 g Fresh yeast, crumbled
  • 50 g Chinese red dates, chopped
  • 120 g Sultanas
  1. Combine together wholegrain rye flour and 120 ml water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
  2. In the bowl of your stand mixer fitted with a dough hook, place in the bread flour, wholewheat flour, rye flour, brown sugar, and salt. Make a well in the center, add in water, 20 grams walnut oil and crumbled fresh yeast. Mix on slow speed until combined. Increase the speed to medium and knead until the dough is smooth.
  3. Turn out the dough onto a lightly floured work surface. Sprinkle with chopped red dates and sultanas and knead with your hands until they are just incorporated. Grease the mixing bowl lightly with the rest of walnut oil. Place the dough in the bowl, cover the bowl, and allow it to rise until doubled in size.
  4. Dust an 8-inch round proofing basket with rye flour and set aside. Turn the dough out onto work surface, kneading briefly, and shape into a round. Place the dough, seam side up, into the floured basket. Cover with a towel and let dough rise again until it reaches the top of the basket.
  5. Preheat the oven to 190C/375F. Turn the proofed bread onto a parchment paper lined baking sheet. Use a very sharp knife to cut a decorative pattern on the top of the boule. Bake the bread in the center of hot oven for 35 minutes until nicely golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

80 comments:

Rosa's Yummy Yums 19/2/12 16:06

A beautiful bread! It looks so tasty.

Cheers,

Rosa

[Reply]
StephenC 19/2/12 16:07

Are sultanas raisins? Also, what could be substitued for the Chinese red dates? Would apprecite a reply at scrout1944@msn.com. If I could motivate myself to make bread, this might well be the bread i wuld make.

[Reply]
Sam @ My Carolina Kitchen 19/2/12 16:12

Yum. Dark rye is one of my favorites and I'm sure the sultanas and dates would only make it better.
Sam

[Reply]
Jeannie 19/2/12 16:21

What a lovely loaf! I love the swirls on the crust and sure looks delicious!

[Reply]
Heather @girlichef.com 19/2/12 16:43

I love the look of those red dates...and the bread is so beautiful rustic-looking. Fantastic!

[Reply]
Munatycooking 19/2/12 18:52

Looking at all the different breads you've been baking, I couldn't help but start posting bread recipes. Actually I just posted one and there are three more to come. One of the bread recipes you've posted joined my family's list of favorite breads. I'll let you know as soon as I have that post ready. Hope you like the surprise, and thank you for the wonderful posts :)

[Reply]
Ivy 19/2/12 19:23

A beautiful bread. Wish I had the ingredients to make it. I didn't know that there are Chinese dates. I thought that they grew only in the Middle East.

[Reply]
Shabitha Karthikeyan 19/2/12 19:35

Your breads are really tempting !! Awesome flavors and you make it sound simple !!

[Reply]
Belinda @zomppa 19/2/12 20:23

OOO what a way to use dates!! Love it!

[Reply]
Eva kitcheninspirations.wordpress.com 19/2/12 21:56

You are indeed an expert bread baker, Angie. It is gorgeous, indeed. I've never heard of Chinese red dates—are they similar to ordinary dates?

[Reply]
Veronica's Kitchen 19/2/12 22:28

What a nice idea adding Chinese date to the bread! I have been reading a recipe making an Italian bread with the circular pattern on top like yours and not sure how to do it. So the trick is to let rise in a bowl with the ring pattern! Thanks, Angie!

[Reply]
Asian-spice mix 20/2/12 00:34

Gorgeous looking bread,looks perfect,I never heared chinese date,but i'm sure one of great ingredients for this bread :)
Ridwan

[Reply]
Reeni 20/2/12 01:42

This is just the type of bread I like for breakfast! It's gorgeous!

[Reply]
Amy 20/2/12 02:21

Your bread looks so perfect and tasty. I love those little Chinese dates - I bet they are delicious in the bread!

[Reply]
Amy 20/2/12 02:22

Your bread looks so perfect and tasty. I love those little Chinese dates - I bet they are delicious in the bread!

[Reply]
Katie@Cozydelicious 20/2/12 02:35

This bread loos amazing! I am sure it it wonderful toasted and slathered with a bit of good butter. Yum!

[Reply]
Elisabeth 20/2/12 02:36

Your rye bread is truly amazing, Angie...love the dates, and the raisins in the bread, and the shaped is amazing with a lovely design! Totally droolworthy, and so healthy:DDD

[Reply]
Carol @ Always Thyme to Cook 20/2/12 03:22

I've never had Chinese dates, but I would love to try them in such a delicious looking bread.

[Reply]
Lora 20/2/12 03:28

I love this gorgeous bread.

[Reply]
Ann@Anncoo Journal 20/2/12 04:10

Angie, you're always good at bread and this looks so good and healthy.

[Reply]
Terra 20/2/12 05:31

Really gorgeous bread! Those dates sound delicious, and look really hearty:-) Beautiful, Hugs, Terra

[Reply]
tania@mykitchenstories.com.au 20/2/12 07:32

Wow thats a great idea, the swirly bowl. Lovely bread oh how I would like to eat it now!

[Reply]
kitchen flavours 20/2/12 07:44

Beautiful bread, as always, Angie! Like the interesting addition of Chinese red dates!

[Reply]
Ann 20/2/12 08:10

This bread looks amazing and I'm beyond thrilled to see that you have a banneton. I've been wanting one forever!

[Reply]
ping 20/2/12 08:27

That's gorgeous bread, Angie. I've never tried nor tasted chinese dates in bread before. I've tried with kei chi (wolfberries) and dried longan from an artisan bakery. Good combination. I'm imagining this is just as good .... this sure looks much nicer!

[Reply]
Ah Tze 20/2/12 10:01

oh my! I love this healhty bread, by adding the chinese red dates in this bread really change the taste of how bread should taste. I know I'm going to love it!

[Reply]
Choc Chip Uru 20/2/12 11:29

This bread looks beautiful - soft and fluffy and bursting with flavours!
Yum!!!

Cheers
Choc Chip Uru

[Reply]
noobcook 20/2/12 11:41

Chinese red dates used in baking is something new to me, looks good!

[Reply]
Barbara 20/2/12 13:10

You make absolutely the BEST breads, Angie. This one looks fabulous!

[Reply]
thecompletecookbook 20/2/12 13:29

Angie, I love the idea of this bread - scrumptious.
:-) Mandy

[Reply]
Kathy 20/2/12 14:14

This bread looks absolutely incredible! The dates and raisins sound so delicious...what great flavors.

[Reply]
Jenn 20/2/12 15:12

I'm sure this was yet another amazing loaf of bread!! It's beautiful!

[Reply]
PolaM 20/2/12 16:28

This bread looks delicious. I have seen those bread baskets and am debating whether to buy one...

[Reply]
Georgia | The Comfort of Cooking 20/2/12 18:05

Another bread that stops me in my tracks! Lovely recipe, Angie, and a beautiful photos to match. Thank you for sharing!

[Reply]
Sonali Pradhan 20/2/12 18:53

Wow....bread looks absolutely delicious...it looks so beautiful ...bookmarked !

Http://onlyfishrecipes.blogspot.com/

[Reply]
Katherine Martinelli 20/2/12 19:04

This looks phenomenal!! We get Chinese red dates here in Israel and they call them jujubes.

[Reply]
Beth 20/2/12 21:45

What a gorgeous loaf of bread! I love that it looks so rustic. I'm sure the flavor is terrific.

[Reply]
Tina 20/2/12 21:47

I love dates and these Chinese red ones are new to me-I definitely will be on the lookout for those. Not sure why I have never seen them. Your bread does look amazing-outside as well as inside. You do have some talent when it comes to bread-well done!

[Reply]
Lenia 20/2/12 22:05

So beautiful and I bet so yummy!Have a lovely week!

[Reply]
Devaki 20/2/12 22:41

That is one GORGEOUS cob! I have never met chinese dates before but going by your bejewelled bread it must be wonderful. I LOVE rye bread and yours is just wonderful - all your breads are ANGIE :)

chow :) Devaki @ weavethousandflavors

[Reply]
Claudia 20/2/12 23:55

I don't know sultanas at all. I do love the combination of flours in this. You have one of the prettiest blogs - love your baking and aspire to your level of expertise.

[Reply]
Crunchy Creamy Sweet 20/2/12 23:59

This is a perfect bread for my Dad - he looooves raisins and dates! Thank you, Angie!

[Reply]
Faith 21/2/12 01:27

Your bread really is a thing of beauty -- I love those add-ins!

[Reply]
sally 21/2/12 01:32

Another great looking bread recipe! The Chinese dates and sultanas are a nice addition.

[Reply]
anne 21/2/12 01:33

Your bread always looks like a work of art and delicious , too ! hahaha Love the addition of Chinese red dates :)

[Reply]
Jasna's kitchen creations 21/2/12 05:00

My favorite bread is one made with rye...This seems like a really good, exothic bread!

[Reply]
Miriam 21/2/12 05:02

I have absolutely loved every bread I've ever tried of yours. Thanks for another keeper! Miriam@Meatless Meals For Meat Eaters

[Reply]
Vicki Bensinger 21/2/12 05:49

Such a beautiful bread with luscious ingredients. Was it difficult to make?

[Reply]
Kirby 21/2/12 05:55

interesting! i wonder what its taste like hope its not that hard making it.
btw its a soft bread right? :)

[Reply]
Angie's Recipes 21/2/12 06:29

@StephenC yes, sultanas are seedless raisins.
You can use sultanas instead of dates here. Dried cranberries would be lovely too.

[Reply]
grace 21/2/12 09:16

rye bread is so sturdy and hearty, and your rustic loaf appears no different. i love the goodies in it--what a neat combination of fruits!

[Reply]
FOODESSA 21/2/12 12:33

Angie, you always manage to impress me with your bread making skills. Ohh...how I wish I'd adventure out a little more into this category ;o)

Have a wonderful week,
Claudia

[Reply]
Joanne 21/2/12 13:23

I am so intrigued by this loaf! I wonder if my Chinese coworker can get me some of those dates. I really want to try this!

[Reply]
Viviane Bauquet Farre 21/2/12 15:11

Another magnificent loaf of bread from Angie - that's not surprise! I love the fun ingredients and the outcome is just marvelous looking. Keep making magic!

[Reply]
Katerina 21/2/12 16:40

In Greece we make a type of semisweet bread with raisins called stafidopsomo. You can find it in my blog. Your bread looks awesome and the sultanas and dates makes it even more interesting! Beautifully shaped bread!

[Reply]
Tricia @ saving room for dessert 21/2/12 18:08

Another wonderful, beautiful, lovely bread Angie! I bet it tastes wonderful. You need to open a restaurant or something!

[Reply]
vianney 21/2/12 18:42

The chinese dates are stunning, lovely bread.

[Reply]
Cucina49 21/2/12 22:08

I am so intrigued by the addition of the Chinese red dates! This bread must be lightly sweet along with that inimitable rye flavor. It sounds delicious.

[Reply]
Kiran @ KiranTarun.com 22/2/12 03:01

What a gourmet-ish bread! Almost too beautiful to eat :)

[Reply]
easyfoodsmith 22/2/12 06:15

The bread looks awesome Angie! Great job!

[Reply]
Dayton 22/2/12 06:49

awesome bread of yours i really envy your work, promise :)

[Reply]
Hotly Spiced 22/2/12 10:05

What a great bread. I love Chinese red dates and I'm sure they would give a beautiful flavour to the bread.

[Reply]
Sanjeeta kk 22/2/12 12:04

Such a filling and healthy bake..would love to have it for my breakfast daily!

[Reply]
Anh 22/2/12 12:47

Oh nice! I wouldn't have thought of putting Chinese dates into bread!

[Reply]
sophiesfoodiefiles 22/2/12 14:08

Waw, Angie! What a truly appetizing, festive & grand bread de luxe!
It looks so appetizing & apart too! :) Yum!

[Reply]
hemalata 22/2/12 14:39

Awesome recipe,bread looks so tempting.

[Reply]
lena 22/2/12 15:08

that's a beatiful loaf! hope to try making rye bread one day!

[Reply]
Angie's Recipes 22/2/12 21:14

@Kirby Yes, still quite soft with a slightly chewy crust.

[Reply]
Daisy@Nevertoosweet 23/2/12 19:58

Ohh this is quite unique! I know my mum uses Chinese Red dates in soups but I didn't know you can bake with them :) YUM!

[Reply]
Three-Cookies 23/2/12 23:57

I never realised there was something called Chinese red dates, good to know and hopefully I will see it around to I can try

[Reply]
Cristina 24/2/12 20:55

Angie: I LOVE the rusticness of this beautiful bread. Where ever do you find Chinese red dates? Would like to give those a try sometime. Is that something you think I'd find in certain section of our U.S. markets?

[Reply]
Xinmei @ Pudding Pie Lane 25/2/12 13:09

Yay! Chinese dates! I only ever buy any when I go to China but I bring loads back and we always have it boiled with the lovely sweet soup. I really like the idea of it in the bread too, a lovely combination of the Eastern dates and the Western bread :)

[Reply]
Cinnamon and Thyme 25/2/12 22:45

Bread looks perfect, so rustic! Just the way I like it :).

[Reply]
Elies_Lie 26/2/12 10:41

I always loves this kind of bread, chewy and healthy of coz!
Tq for sharing angie, hope I can fine the chinese red date to make it :)
bookmark this! ;)

[Reply]
Angie's Recipes 26/2/12 17:55

@Cristina Got them from an Asian store. They definitely can be found in Chinese stores in the states.

[Reply]
Magic of Spice 27/2/12 17:58

What an incredibly beautiful loaf! I love the rustic look, and I need to find those dates...so delicious!

[Reply]
Amanda 27/2/12 23:17

Yum yum yum. And thanks for the tip above about finding the dates... will check it out next time when I'm at the chinese grocery store :D

Amanda

[Reply]
Margherita 11/3/12 09:40

This is incredible! I have to find red dattes now, because I want to make it!

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top
Blogging tips