Lemon Date Bread
A sweet and zesty lemon and date yeast bread.
1/2 cup hot water, plus more if needed
1 (.25-ounce) package active dry yeast or 2 1/4 teaspoons
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon wheat germ
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons honey
2/3 cup dates, diced
- Seed and chop the whole lemon and purée in a blender with 1/2 cup hot water. Process until smooth. If needed, add enough hot water to make 1 1/3 cups. Add yeast and stir to dissolve.
- In a bowl combine flour, whole wheat flour, wheat germ, salt, oil, honey, and diced dates. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
- Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.