A wholesome yeast bread combining whole wheat flour, oats, and chopped dates, lightly spiced with cinnamon and topped with pumpkin and sesame seeds. A fragrant, fiber-rich bread perfect for suhoor, served with butter or white cheese.
Date and oat bread is among the luxurious suhoor breads in the Gulf, combining the deep flavor of dates with the fiber of oats.
Families prepare it on holidays and occasions in Saudi Arabia, the Emirates, and Kuwait, and serve it with tea and coffee.
In a bowl, mix the yeast and sugar with 50 ml of warm milk and leave it for 10 minutes until activated.
Mash half the amount of dates with a fork and keep the other half chopped.
In a large bowl, mix the flour, oats, salt, cinnamon, pumpkin seeds, and sesame.
Add the activated yeast, remaining milk, egg, melted butter, and dates. Knead for 10 minutes until it absorbs and takes on a sticky texture.
Cover the dough and leave it for one hour in a warm place until doubled in size.
Pour the dough into a greased baking pan and sprinkle the chopped dates and sesame on top. Bake for 30 minutes in a 180°C (350°F) oven until it takes on a golden color.
Let the bread cool for 10 minutes before slicing and serve with butter or white cheese.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Date and Oat Bread, and how to fix them:
Cover it with a damp towel immediately after baking. Reduce the baking time by 5 minutes.
The milk was cold or the yeast was old. Heat the milk to 37°C (98°F).
Add more dates and cinnamon. Dates need spices around them.
Cover the pan with aluminum foil in the last ten minutes.
Three days in a cloth bag.
One month after slicing. Reheat in a 180°C (350°F) oven for 5 minutes.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Oats | Instant oats | 1:1 | Lighter flavor. |
| Dates | Raisins | 1:1 | Different sweetness. |
| Milk | Almond milk | 1:1 | A plant-based version. |
| Ingredient | 1 flatbread | 2 flatbreads | 3 |
|---|---|---|---|
| Flour | 300 g | 600 g | 900 g |
| Oats | 100 g | 200 g | 300 g |
| Dates | 200 g | 400 g | 600 g |
| Milk | 200 ml | 400 ml | 600 ml |
Choose fresh Ajwa dates. Add a tablespoon of honey for a shiny surface. Long proofing gives a lighter bread.
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