Sourdough (Discard) Date & Walnut Bread

Today is Day 23 of self-quarantining amid Covid-19 and I am going stir crazy. I’ve found that the only thing that is keeping me a little on the ‘zen’ side of things is consistent time journaling and consistent time in my kitchen. While exploring a different style of bread baking and attempting to quell a friend’s unending date craving I came up with this recipe.

The result is a very tender, lightly sweetened loaf that goes perfect with a cup of coffee in the morning. Lightly toast your slice before slathering in butter and thank me later.

Sourdough (Discard) Date & Walnut Bread

Gather [materials]:

• 1 mixing bowl (large)
• 1 mixing bowl (medium)
• 9×5″ loaf pan

Gather [ingredients]:

• 1 1/2 c white wheat flour
• 1 c all-purpose flour
• 1/4 c sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/2 c sourdough starter (unfed, discard)
• 1/2 c buttermilk
• 1/2 c butter (melted)
• 2 eggs
• 1/4 c water
• 1/2 c walnuts (chopped)
• 1 c dates (chopped)

Instructions:

Preheat oven to 350° and grease a 9×5″ loaf pan.

In a large bowl, sift the flours, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.

In a medium bowl, mix starter, buttermilk, butter, and eggs.

Add the wet ingredients to the dry, stirring just until the mixture is evenly combined (mixture will be very dough-like) and add in the water to fully hydrate. Stir in the walnuts and dates.

Pour the dough into the prepared baking pan.

Bake for 65-70 minutes, until the top has slightly browned and a knife inserted into the center comes out clean. After 45 minutes, if the bread begins to brown too quickly, tent foil over top.

Allow bread to cool for 15 minutes on a wire rack before turning out of the pan. Wait for bread to cool completely before slicing.