Whole Wheat Date Bread
15 pitted dates
1 1/2 cups cold water
2 cups warm water
2 Tbsp dry, active yeast
1 1/2 teaspoons sea salt
1/8 cup vegetable oil
1/4 cup raw, unsalted sunflower seeds
3 Tbsp soy flour
1/4 cup gluten flour
2 cups spelt flour
1 cup whole wheat flour
4-6 cups bread flour
Bring the dates and water to a boil. Let sit for about 15 minutes,
and then mash. Remove any pit fragments that may exist.
In a huge mixing bowl combine the warm water, yeast and one quarter
of the date mixture. Let this sit until the yeast foams and bubbles.
Add salt, oil, sunflower seeds, rest of the dates, soy flour,
gluten, spelt and whole wheat flour. Beat the mixture vigorously
for about 100 strokes.
Add more flour, approximately 1 cup at a time and keep beating into
the dough after each addition, until it becomes too difficult to
mix with a spoon. Then, dusting your hands with some of the flour,
start to knead the the flour, adding about 1/2 cup of flour each
time, until dough is smooth and elastic.
Turn the dough, seam side down, in the bowl, and cover with a clean
dishtowel and let rise in a warm, humid place until doubled in
bulk. This takes roughly an hour or so.
In the meantime, prepare 2 bread pans by brushing soy lecithin oil.
Dust with just a small amount of cornmeal or quick oatmeal flakes.
When the dough has risen, punch it down, and knead it a few times.
Divide the dough exactly in half, and shape it into loaves. Place
each loaf in a pan, and let it rise for 1/2 hour, covered with the
Preheat oven to 350 degrees and then bake the loaves for 45 minutes.
Remove from the oven, and turn the loaves out of the pans. Let
the loaves cool completely before bagging them or storing them.