Honey and date breakfast bread for a healthy start

If you have a sweet tooth, you can’t resist yourself over deliciously sweet baked savories be it cakes, pies, tarts, or breads, you just don’t care about calories and don’t mind grabbing a piece or 2 of your favorite delight. So, for all those sweet lovers who want to have a sweet yet healthy breakfast, I am posting my latest recipe of honey and date breakfast bread. This breakfast bread has no sugar at all, but it is made sweet by incorporating the sweetness of dates and honey in the flour. Two types of flours I have used- strong white bread flour and strong brown bread flour. Strong bread flours have high gluten content which makes even softer bread with the help of yeast action. Breads that are made of normal plain flours like all-purpose-flour or plain wheat flour are heavy dense loaves, but if you don’t have strong flours you can use plain flour for this bread as well.


  1. 1-1/4 cups strong white bread flour.
  2. 1/4 cup strong brown bread flour.
  3. 1/2 tsp salt.
  4. 1 tbsp active dry yeast.
  5. A pinch of sugar.
  6. 3/4 cup tepid (lukewarm) water.
  7. 3 tbsp sunflower oil.
  8. 3 tbsp honey.
  9. 1/3 cup dates.
  10. 1 tbsp sesame seeds.


  1. Dissolve yeast in warm water; add a pinch of sugar to it just to make the yeast active, and wait for 10 minutes until the mixture become frothy. This shows your yeast is ready to use.
  2. Grease a 900 g loaf tin. Sieve the flours into a large bowl, stir in the salt and yeast solution.
  3. Pour in the tepid water, oil, and honey. Mix everything together to form a dough.
  4. Knead the dough on the lightly floured surface for about 5 minute until smooth.
  5. Place the dough in a greased bowl, cover, and leave to rise in a warm place for about an hour.
  6. Knock down the dough and make a tight round ball and leave it for 10 more minutes.
  7. Knead in the dates and sesame seeds, shape the dough, and placed in the loaf tin.
  8. Brush the dough with warm milk and sprinkle some sesame seeds.
  9. Cover and leave in a warm place for a further 30 minutes.
  10. Bake in a preheated oven at 390 degrees F/200 degrees C for 20 to 25 minutes.
  11. Your Honey and date breakfast bread is ready.
  12. Transfer the loaf to a wire rack and let it cool. Serve cut into thick slices.

Cook’s Tip:

  1. If the weather is chilly and you can’t find a warm place, sit the bowl over a saucepan of warm water.
  2. If you are using instant yeast, you can avoid that little sugar also which is used, for making yeast solution, in this recipe.

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