Dairy-Free • Contains Eggs • Contains Gluten • Contains Walnuts
Date and walnut bread is a celebration of the Seven Species in every slice. Dates and wheat — two of the seven crops blessed in the Torah — come together in this deeply flavored, naturally sweet loaf studded with toasted walnuts. It is the bread of the Land of Israel, ancient and nourishing.
In Sephardic and Mizrachi communities, dates are woven into the fabric of Jewish life. Date honey (silan) sweetens Rosh Hashanah tables, dates break the Yom Kippur fast, and date-filled pastries mark celebrations throughout the year. This bread brings that heritage to the oven in a form that is rustic, satisfying, and deeply comforting.
Unlike quick breads, this is a proper yeasted loaf with a chewy crust and a moist interior punctuated by pockets of melted date and crunchy walnut. Slice it thick, toast it lightly, and let it transport you to a Judean hillside at harvest time.
What Makes This Special
- Seven Species connection — wheat and dates unite two of the Torah’s blessed crops.
- Natural sweetness — dates and date honey (silan) provide sweetness without refined sugar.
- Toasted walnuts — add crunch and earthiness throughout.
- Versatile — excellent for breakfast, snacking, or alongside cheese.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
No dairy ingredients. Fully pareve.
Hafrashat Challah
This recipe uses approximately 500 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 400 g | 3 cups | 100% |
| Whole wheat flour | 100 g | ¾ cup | 25% |
| Fine sea salt | 10 g | 1¾ tsp | 2% |
| Instant yeast | 7 g | 2¼ tsp | 1.4% |
| Date honey (silan) or regular honey | 60 g | 3 Tbsp | 12% |
| Olive oil | 40 g | 3 Tbsp | 8% |
| Large egg | 50 g | 1 large | 10% |
| Warm water | 250 g | 1 cup + 1 Tbsp | 50% |
| Medjool dates, pitted and chopped | 200 g | 1¼ cups | — |
| Walnuts, toasted and roughly chopped | 100 g | 1 cup | — |
| Total Dough Weight | ~1,217 g | — | — |
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Mix the Dough
Combine both flours, salt, and yeast in a stand mixer. Add egg, silan, olive oil, and warm water. Mix on low 2 minutes, then medium 6–8 minutes until smooth. Add dates and walnuts on low speed for 1 minute, just until distributed. Do not overmix.
Step 2: First Rise
Transfer to an oiled bowl, cover, and rise 1.5 hours until doubled.
Step 3: Shape
Turn dough onto a lightly floured surface. Shape into a tight round boule by pulling the edges to the center and pinching, then flipping seam-side down. Cup the dough with both hands and rotate on the counter to build surface tension. Place on a parchment-lined baking sheet or in a banneton dusted with flour.
Step 4: Second Rise
Cover and proof 45 minutes until puffy.
Step 5: Score & Bake
Preheat oven to 200°C (400°F) with a Dutch oven inside if available. Score the top with a sharp blade or lame — a single cross or leaf pattern works beautifully. Bake in the Dutch oven (lid on for 20 minutes, lid off for 15 minutes) or on the sheet pan for 30–35 minutes. The crust should be deep brown and the internal temp 93°C (200°F).
Step 6: Cool
Cool completely on a wire rack — at least 45 minutes. The dates continue to set as the bread cools.
Storage & Make-Ahead
- Room temperature: 3–4 days wrapped. The dates keep it moist.
- Freezing: Freeze up to 3 months. Slice before freezing for easy toast-from-frozen convenience.
- Toasting: This bread is exceptional toasted with a drizzle of tahini or olive oil.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Dates clump together | Added too early or not chopped small enough | Chop dates into 1 cm pieces. Toss with a tablespoon of flour before adding. Mix briefly on low. |
| Bread is gummy inside | Underbaked or cut too soon | Bake until internal temp reaches 93°C. Cool completely before slicing — patience is essential. |
| Walnuts taste bitter | Skins are bitter when overbaked | Toast walnuts lightly (8 minutes at 165°C) and chop after cooling. They continue toasting in the bread. |
Frequently Asked Questions
What is silan (date honey)?
Silan is a thick, dark syrup made from dates, traditional in Iraqi and Sephardic Jewish cooking. It has a rich, caramel-like sweetness. Find it in Middle Eastern grocery stores or online. Regular honey is a fine substitute.
Can I add other dried fruits?
Yes. Dried figs, apricots, or raisins all work beautifully. Keep the total dried fruit to about 200 g to maintain the dough’s structure.
Can I make this without the whole wheat flour?
You can use all bread flour (500 g total). The whole wheat adds nuttiness that complements the dates, but the bread works either way.
Is this bread good for sandwiches?
It makes extraordinary open-faced sandwiches topped with soft cheese, arugula, and a drizzle of silan. Also excellent with almond butter for breakfast.
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