Cream the yeast with 4 tablespoons (1/3 cup) water.
Heat remaining water to boiling then add the treacle and butter.
Cool until lukewarm.
Place the flour and salt in a warmed mixing bowl.
Make a well in the centre and pour in the treacle mixture, yeast liquid, dates and walnuts.
With a wooden spoon, draw the ingredients together and beat to form a smooth, soft dough.
Continue to beat for 3-4 minutes.
Cover with a damp cloth and leave to rise in a warm place for 1 hour or until doubled in size.
Turn onto a well floured board and knead for 4 minutes.
Divide in half, form each piece into a loaf shape and place in greased 1 lb.loaf tins.
Put the tins in an oiled polythene (plastic) bag and leave to rise in a warm place for 20 minutes.
Remove from bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 35-40 minutes.
Turn onto a wire tray to cool.