225 g (1/2 lb) fresh or semi-dried dates
3/4 cup (45 ml) 3 oz chopped walnuts
2 cups (225 g) 1/2 lb wholemeal (whole grain) flour
freshly grated nutmeg
2.5 ml (1/2 tsp) sea salt
2.5 ml (1/2 tsp) Bicarbonate of soda (Baking soda)
3/4 cup (75 g) 3 oz cottage cheese
1 egg, beaten
2/3 cup (150 ml) 1/4 pt milk
butter for greasing
1 lb (450 g) loaf tin (bread pan)
3/4 cup (45 ml) 3 oz chopped walnuts
2 cups (225 g) 1/2 lb wholemeal (whole grain) flour
freshly grated nutmeg
2.5 ml (1/2 tsp) sea salt
2.5 ml (1/2 tsp) Bicarbonate of soda (Baking soda)
3/4 cup (75 g) 3 oz cottage cheese
1 egg, beaten
2/3 cup (150 ml) 1/4 pt milk
butter for greasing
1 lb (450 g) loaf tin (bread pan)
method
1. Heat the oven to gas mark 4 (180°C) 350°F.
2. If you are using fresh dates, skin, stone (pit) and chop them.
3. Semi-dried dates can simply be stoned (pitted) and chopped.
4. Put the dates and walnuts into a bowl with the flour and add the nutmeg, salt and soda.
5. Make a well in the centre.
6. Rub the cheese through a sieve (strainer) and gradually beat in the egg.
7. Pour the cheese mixture and the milk into the flour and mix everything to a moist dough.
8. Put it into a greased 450 g (1 lb) loaf tin (3 cup bread pan) and smooth the top.
9. Bake the loaf for 1 hour and turn it onto a wire rack to cool.
2. If you are using fresh dates, skin, stone (pit) and chop them.
3. Semi-dried dates can simply be stoned (pitted) and chopped.
4. Put the dates and walnuts into a bowl with the flour and add the nutmeg, salt and soda.
5. Make a well in the centre.
6. Rub the cheese through a sieve (strainer) and gradually beat in the egg.
7. Pour the cheese mixture and the milk into the flour and mix everything to a moist dough.
8. Put it into a greased 450 g (1 lb) loaf tin (3 cup bread pan) and smooth the top.
9. Bake the loaf for 1 hour and turn it onto a wire rack to cool.
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