This is a great "every day" bread that's pretty special to eat. It's filled with nutritious ingredients like oat and white whole-wheat flours, and it includes no refined sugar. Instead, the bread relies on dates and a little orange juice for sweetness. Walnuts give the read a bit of protein as well as a nice crunch and extra flavor. The bread is great if you're on a diabetic diet or just want to "eat healthy" (when, of course, you eat the bread in moderation), as it's loaded with fiber and nutrients and low in sugar. The bread also is easy and relatively inexpensive to make. We like the soft bread for breakfast, and it also makes a nice snack with a piece of cheese or nut butter. Enjoy!
Sourdough Date Roll Bread (Diabetic Friendly) -- Makes 1 Loaf
1 cup of starter/discard
1/4 cup of canola oil
1 large egg
1/4 cup of milk
1/2 cup of oat flour (just grind old-fashioned or quick cooking oats in a food processor)
1/2 cup of white whole-wheat flour
In a large bowl mix together well the starter/discard, oil, egg, and milk. Stir in the oat flour and white whole-wheat flour until completely combined. Loosely cover the mixture with plastic wrap and let it sit for at least an hour. I routinely let my mixture sit for 3-5 hours, and it's fine. When you're ready, add to the mixture:
1/2 cup of white whole-wheat flour
1 teaspoon of salt
Stir in the additional flour and the salt, then knead the dough for 3-5 minutes, kneading in an additional 1/4 cup or so of white whole-wheat flour to keep the dough from being too sticky to knead. Flour the counter a bit and press the dough out into a rectangle/square about 12 inches or so on each side (you don't have to be too precise--you want the dough about 1/2-inch thick). Spread the top dough with the filling below, leaving about 1/2-inch around the edges plain/without topping. Sprinkle 1/2 cup of chopped walnuts (preferably toasted, but untoasted works fine, too) over the filling. Starting at one side, roll up the dough, enclosing the filling, jelly-roll-style. Tuck the ends under the loaf. Spritz a loaf or other pan with non-stick cooking spray and place the date roll in the pan and spritz the top of the loaf with a little non-stick cooking spray or canola oil. Loosely cover the bread with plastic wrap and let it rise until it increases in volume by about 1/3. The rise takes about two hours in my fairly cool kitchen.
Air Fryer: Air fry the bread at 325 degrees for about 45 minutes or until a deep golden brown and a thermometer inserted in the center of the loaf reads about 200 degrees.
Oven: Bake the bread in a preheated 350 degree oven for about an hour or until the bread is a deep golden brown and a thermometer inserted in the center of the bread reads about 200 degrees.
Let the bread cool in its pan for about 10 minutes before removing it to cool completely. The bread will slice best after it has cooled.
Date Filling
1 cup of date puree (pour just enough boiling water over a cup of pitted dates to barely
cover the dates, let sit mixture sit until cool, and mash the dates/water well or puree
the mixture in the food processor)
2 teaspoons of cinnamon
1 tablespoon of melted butter
1 tablespoon of orange juice
Mix all the filling ingredients together well until everything is completely blended. As described above, spread the mixture on top of the rolled-out bread dough to within 1/2-inch of the edges, then sprinkle on the 1/2 cup of walnuts, and roll up the dough.
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