Date, Apricot, Chia Seeds Tea Bread
In her original recipe, Diana Henry said this, "My favorite tea bread: moist, fudgy, and completely moreish. It takes just minutes to put together. Wrapped in foil, it keeps for days – if you can manage not to eat it." Lovely, isn't it?
In this month's IHCC - Mystery Box Madness Challenge, we can choose a dish from Diana Henry or any previous ten IHCC chefs. This chosen dish must contain at least three of these mystery ingredients: harissa, eggs, saffron, pumpkin, maple syrup, dates, rose water, spinach, oranges, chickpeas.
I looked high and low and finally decided to bake Diana Henry's Date, apricot and pecan tea bread. Sue from Couscous & Consciousness had baked hers previously - Apricot, Date & Pistachio Loaf - which I read for reference as well.
So, here's mine: Date, Apricot, Chia Seeds Tea Bread. I omitted nuts and substituted with chia seeds. Oh, and I baked mine in a bread maker. The three mystery ingredients in this bread are: dates, egg, and oranges (orange zest in this case).
(Makes one 8" x 4-3/4" x 3" loaf)
150g dried pitted dates, chopped
75g dried apricots, chopped
1 cup water
1/4 cup unsalted butter, melted & cooled to room temperature
1/4 cup rice bran oil
1/2 cup molasses sugar
Grated zest of one orange
1 egg, lightly beaten
1 cup all-purpose flour
2/3 cup wholemeal flour
1 & 1/2 teaspoons baking powder
1 teaspoon mixed spices
1/4 teaspoon salt
2 tablespoons chia seeds
Sesame seeds and chia seeds, for sprinkling
1. Put ingredients (A) in a saucepan. Bring to boil over medium heat. Then reduce heat and simmer gently for about 10 to 15 minutes. You will have something that looks like a purée. Leave to cool.
2. Mix ingredients (B) together and set aside. Add in dates & apricot puree when it's completely cooled. Mix well.
3. In a mixing bowl, sift both flours. Add the rest of ingredients (C) and mix well. Make a well in the middle and stir in the date and egg mixture. Mix with a rubber spatula until well incorporated.
4. Pour this slightly sticky batter into a well-greased bread maker pan (remember to take out the kneading paddles), smooth the top gently with a spoon, and sprinkle sesame seeds and chia seeds generously on top.
5. Turn on the bread maker, close the lid, select the "bake" setting, loaf size (2lb), crust type (light), and press start. This cycle will end in an-hour's time.
6. Leave to cool for 10 minutes in the bread pan, then turn out on a wire rack to cool completely before slicing.
|Look at those seeds!|
|Moist, fudgy, completely moreish.|
|Best served with your favorite cup of hot drink!|
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Mystery Box Madness November '14.