Unyeasted Carob Date Bread

This is old-school bread making at its most elemental. No yeast, no sugar, no oil in the dough itself.

Three whole grain flours team up with carob powder and chopped dates for a naturally sweet, earthy loaf that gets its structure from serious kneading (300 strokes, so roll up your sleeves).

Shape it, let it rest overnight under a damp towel, then bake until golden brown.

The result is dense, chewy, and deeply satisfying with pockets of sweet date in every bite.

Pro Tips

• Dissolve the carob powder fully in warm water before adding to the dry ingredients to avoid clumps
• The 300-knead count develops gluten structure that yeast would normally provide, so don’t skip it
• Medjool dates are the sweetest variety and will add the most natural sweetness
• Slice thin and toast to bring out the nutty, roasted grain flavors