the original recipe adopted from mark Hoffman, I bake whole wheat bread every now and then because it’s my dad,s favorite and it’s so easy to make.
300g whole wheat flour.
80g cornmeal or almond flour.
1 teaspoon sea salt
1 teaspoon baking soda
395ml full fat yogurt
120ml date molasses
100g toasted walnuts, chopped
105g dried figs, chopped
1 teaspoon unsalted butter (melted)
Place a wire rack at midlevel in the oven and preheat the oven to 160c/gas mark 3
Mix the yogurt with date molasses in a bowl, set aside
In a large bowl, stir together the flour cornmeal or almond flour , salt and baking soda.
Add the flour mixer to the yogurt mixer in patches and whisk.
The dough will be thick. Now fold in the walnuts and figs.
Grease a loaf pan with butter size 8 inches
And pour the mixture in ( it will be full but that’s ok )
Place the pan in the preheated oven and bake for 50 minutes to 1 hour. The bread will be golden brown in color when done and is ready when a skewer inserted into the center comes out clean and the the top should be slightly firm but soft to touch.
Let it cool and serve.