Whole Wheat Fruit Slice Recipe
Ingredients
| Yeast | 15 Gram | |
| Sugar - 1x2.5 ml spoon/1/2 teaspoon | ||
| Hand-hot milk and water mixed - 150 ml/1/4 pint | ||
| Wholewheat flour - 225 g/1/2 lb | ||
| Salt - 1 x 2.5 ml spoon /1/2 teaspoon | ||
| Butter | 25 Gram | |
| Dates - 100 g/4 oz; stoned and chopped | ||
| Sugar - 50 g/2 oz sugar | ||
| Walnuts - 25 g/1 oz; chopped | ||
| Clear honey - little, to glaze | ||
Directions
GETTING READY
1) Heat the oven to (220°C/425°F or Gas Mark 7).
2) Grease the baking sheet.
MAKING
3) In a bowl, put the yeast, sugar, milk and water.
4) Add 50 g/2 oz/1/2 cup flour and stir until evenly blended.
5) Leave in a warm place for 10 to 15 minutes until frothy.
6) In another warm bowl, put the remaining flour and the salt and rub in half the butter.
7) Add to the frothy yeast batter and mix well to make soft dough.
8) Cover and leave the dough to rise in a warm place until doubled in bulk.
9) On a floured surface, knead the dough then roll into a rectangle about 1 cm/ 1/2 inch thick.
10) Brush the dough with the remaining butter.
11) Mix together the dates, sugar and walnuts and spread over the dough, leaving a 1 cm/1/2 inch margin around the edge.
12) Roll the dough like a Swiss (jelly) roll, moisten the edges with water and seal together.
13) On the greased baking dish, place the roll with the join underneath and make shallow diagonal cuts on the top.
14) Leave to rise for 20 to 30 minutes,.
15) In the preheated hot oven, bake the dough for 30 minutes or until golden brown.
16) Transfer to a wire rack, brush with honey, then let it cool.
17) Wrap the loaf in foil and pack in a freezer bag.
18) Seal the bag, label and freeze.
SERVING
19) Thaw the loaf at room temperature for 3-4 hours.
20) Cut it into slices and serve.
1) Heat the oven to (220°C/425°F or Gas Mark 7).
2) Grease the baking sheet.
MAKING
3) In a bowl, put the yeast, sugar, milk and water.
4) Add 50 g/2 oz/1/2 cup flour and stir until evenly blended.
5) Leave in a warm place for 10 to 15 minutes until frothy.
6) In another warm bowl, put the remaining flour and the salt and rub in half the butter.
7) Add to the frothy yeast batter and mix well to make soft dough.
8) Cover and leave the dough to rise in a warm place until doubled in bulk.
9) On a floured surface, knead the dough then roll into a rectangle about 1 cm/ 1/2 inch thick.
10) Brush the dough with the remaining butter.
11) Mix together the dates, sugar and walnuts and spread over the dough, leaving a 1 cm/1/2 inch margin around the edge.
12) Roll the dough like a Swiss (jelly) roll, moisten the edges with water and seal together.
13) On the greased baking dish, place the roll with the join underneath and make shallow diagonal cuts on the top.
14) Leave to rise for 20 to 30 minutes,.
15) In the preheated hot oven, bake the dough for 30 minutes or until golden brown.
16) Transfer to a wire rack, brush with honey, then let it cool.
17) Wrap the loaf in foil and pack in a freezer bag.
18) Seal the bag, label and freeze.
SERVING
19) Thaw the loaf at room temperature for 3-4 hours.
20) Cut it into slices and serve.
Chef
