Rustic Date and Walnut Loaf

1. In a large bowl, whisk together the flour, yeast, sugar and salt.
2. Stir the oil into the water, then add it to the flour and mix well.
3. Lightly flour a work surface, then turn the dough out of the bowl and knead until the dough becomes smooth, about 5 minutes.
4. Add the dates and walnuts to the dough and knead gently until they are incorporated.
5. Place the dough onto a lightly oiled baking sheet, cover with lightly oiled cling film and leave to rise for 1 hour.
6. Pre-heat the oven to 200°C/400°F.
7. Remove the cling film from the risen dough, lightly dust the dough with flour, place the tray in the oven on the middle shelf and bake for 35 minutes until done (see below). Allow to cool on a wire rack.

To test the bread for doneness:

1. Insert the tip of a Thermapen digital food thermometer into the centre. If it reads 100°C / 210°F then it’s done. If not, return to the oven for a further 5 minutes.
2. Tap the bottom of the bread. If it’s cooked it will sound hollow, if not bake for a further 5 minutes and test again.