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Pecan Date Swirl Bead | Baked | Gluten-Free | Vegan | Yeast-Free

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To date, this is my favorite loaf of sweet bread that I have made. If you love dates, pecans, and bread — well, I have a strong feeling that you too will enjoy this bread. It is nutrient-dense and high in fiber, which will fill you up with just one slice. No need to worry about overindulging, because the nutrition that your body is craving will quickly be satisfied. Let me show you just how easy this bread is to make!

vegan gluten-free yeast-free pecan date swirl bread

I designed this bread recipe with a specific friend in mind. It seems that most of us have food intolerances which cause us to stop enjoying certain foods, bread being a big one. I just couldn’t let her miss out, so I set to work to create a holiday bread for their whole family to enjoy (especially HER) on Christmas morning. Of course, I had to make two loaves at once so I could use one as a test run to make sure that it baked well and tasted delicious. With thumbs up on both accounts, I wrapped the other loaf and placed it in the gift basket. Let’s go over a few things I learned along the way.

Tips and Techniques

Date Paste

Bread Shape Outcome

Warming the Bread

gluten free vegan yeast free oil free pecan date swirl bread

Ingredients Used

Rolled Oats (certified gluten-free)

Hulled Buckwheat (whole kernels)

gluten free vegan yeast free oil free pecan date swirl bread

Sorghum Flour

Arrowroot Powder

Psyllium Husks

Have a blessed and joyful day, amie sue

gluten free vegan yeast free oil free pecan date swirl breadIngredients

Yields one loaf

Psyllium Gel

Bread Mix

Swirl Ingredients

Preparation

Psyllium Gel

  1. Quickly whisk the water and psyllium husk powder in a mixing bowl. It will instantly start to gel, which is to be expected. Set aside while you prepare the remaining ingredients, so it can thicken.
    • Remember, if possible, use the soak water from the dates to make the gel.
  2. Preheat the oven to 350 degrees (F).
  3. Line a baking sheet with parchment paper, sprinkled with a little extra flour.

Bread Mix – Dry Ingredients

  1. In the mixing bowl that we are going to knead the bread in, whisk together the oat flour, sorghum flour, buckwheat flour, arrowroot, baking soda, baking powder, and salt.
    • If you have a sifter, use that to thoroughly incorporate all the dry ingredients. Otherwise, use a whisk.

Mixing the Dough

  1. Add the psyllium gel and drizzle the maple syrup around the bowl.
  2. Using either a hand mixer or a free-standing mixer with dough attachments, knead for 5 minutes (set a timer on your phone) to ensure that it gets kneaded enough (don’t we all love feeling needed?).
    • Start the mixer on low until the flour is folded in, then turn it up one speed.  If you start off at too high a speed, the flour will jump out of the bowl.
  3. Place the dough on a piece of parchment paper and roll it out into a rectangle. Mine measured 15″ x 11″ x 1/4 ” thick.
  4. Spread a thick layer of date paste over the entire surface, followed by the chopped pecans.
  5. Starting from one end, roll the dough into a log. Pinch the side seam and ends closed.
    • I  like to dust the bread with extra flour before baking it, but that is totally optional.
  6. Score the top of the bread with the tip of a sharp knife, going no more than 1/4″-1/2″ deep. This creates that wonderful texture that you see in the photos.
  7. Bake on the center rack for 50-60 minutes.
    • Take the loaf out of the oven and turn it upside down. Give the bottom of the loaf a firm thump! with your thumb, like striking a drum. The bread will sound hollow when it’s done.
  8. When it’s done baking, slide it onto a cooling rack and wait to cut when cool.

Storage

  1. Once the bread has thoroughly cooled, you can wrap it. It should last up to roughly 5 days.
    • Brown paper bag: This will better protect your loaf and allow for good air circulation, meaning that your crust won’t get soft. Some people claim that a sliced loaf stored cut-side down in a paper bag will stay the freshest.
    • Plastic bag: If you want to avoid staling at all costs, go with a plastic bag. Make sure to get as much air out of there as possible before sealing. Your crust will soften, but your bread won’t dry out or harden prematurely. Make up for unwanted softness with toasting.
    • Tea towel: Wrap the bread in a tea towel, then place it in the bread box.
    • Fridge: Whether you store it in the fridge is up to you. Many people feel that bread in the fridge turns stale quicker. If you’re not going to finish a loaf in the first few days after baking it, you might want to freeze it until you’re ready to eat it.
  2. Freezing: Rather than freezing the loaf as a whole, preslice it and place wax or parchment paper in between each slice before sliding it into a freezer-safe container. That way you can pull out 1,2, or as many slices as you want.

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