Dates & Honey Bread


Honey, dates and sesame seeds, a wonderful combination for a delicious and soft bread that you can enjoy with your morning coffee or with a spread of your favorite fruit jam !

This recipe is adapted from the recipe “Date and Honey Loaf” from the book “Kitchen Library Baking” by Parragon Publications. The original recipe calls for a combination of white bread flour and brown bread. However, I have used regular all purpose flour and whole wheat flour. The original recipe also calls for white sesame seeds, since I ran out of the same, I used black sesame seeds, but the bread still turned out tasty !!!


  • 9 oz all purpose flour
  • 2 3/4 oz whole grain whole wheat flour
  • 1/2 tsp salt
  • 1 sachet active dried yeast ( 7 g or 1/4 oz sachet )
  • 200 ml warm water ( Temperature around 110-115 degrees Fahrenheit )
  • 3 tbsp oil (Any cooking oil – canola, vegetable oil that’s safe for baking at 425 degrees Fahrenheit )
  • 3 tbsp honey
  • 2 3/4 oz dried and chopped dates
  • 2 tbsp sesame seeds ( black or white, I used black )
  • Butter for greasing the bread loaf tin, and some extra flour for dusting and kneading


  • Preparing the tin
    • Line a loaf tin ( I used a 9 in x 5 in loaf tin) with parchment paper and grease it with butter. Dust with flour and tap gently to evenly spread in the tin
  • Note: I used a stand mixer for the following steps, to make my dough
  • For the dough
    • Sieve the all purpose flour and wheat flour into the stand mixer and stir in the salt and the yeast
    • Pour in the warm water, oil and honey and knead together on a medium speed to form a dough
    • Once the dough comes together, dust with additional flour and knead on medium speed for 5-7 minutes until the dough is smooth
    • Place the dough in a greased bowl. Place the greased bowl over a small saucepan of warm water, and cover. This step will aid the dough to double in size
    • Leave the dough aside for at least an hour until it is doubled in size
    • Knead in the dates and sesame seeds, using a spatula or wooden spoon, shape the dough and place it in the tin
    • Place the tin over a small saucepan of warm water for further 30 minutes until the dough is springy to touch
  • Baking instructions 
    • Preheat the oven to 425 degrees Fahrenheit for 10-15 minutes
    • Bake the bread in the preheated oven for around 30 minutes until a light crust is formed and the bread passes the following tests :
      • Test by lightly touching the centre of bread when minimum cooking time is up. If no imprint is left, the bread is done
      • Pierce a fine skewer in the centre of the bread , if it comes out clean, it is done
  • Transfer the bread to a cooling rack and allow it to cool completely

Slice the bread and enjoy along with your morning tea or coffee !


3 thoughts on “Dates & Honey Bread

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