12 POCKET BREADS
24 POCKET BREADS
48 POCKET BREADS
date pieces
1/2
cup/ 90 g
1 cup/ 180 g
2 cups/ 360 g
hot water (100°F/ 38°C)
1 cup/ 240 g
2 cup/ 480 g
4 cups/ 960 g
a million pocketbreads in one Don’t stop there! You can add whatever the heck you want to these yummy little treats. Here are a few more ideas—just follow the previous pocketbread recipe, swapping out the add-ins. And then try some of your own, and drop me a note to share how creative you’ve gotten.
cinnamon date This was another “wandering around the co-op” revelation. I was meandering through the store, pondering what I could put in these small treats, when I stumbled across little date pieces that had been rolled in oat flour. Aside from being delicious, they were already the perfect-size chunks, meaning that I could use them without having to chop them up first. That sounded good to me! I added the cinnamon when I noticed the cinnamon-date combo in a favorite bread of mine. Make a date soaker. Mix the following after you make your pre-ferment, so that the date pieces can get rehydrated before you mix them into your dough.
When mixing up your final dough, add cinnamon and your drained soaker. 12 POCKET BREADS
24 POCKET BREADS
48 POCKET BREADS
cinnamon, ground
2 tsp
1 Tbsp plus 1 tsp
2 Tbsp plus 2 tsp
date soaker, drained
all of it
all of it
all of it
Follow the rest of the procedure for kneading, shaping, and baking your pocketbreads on page 173.
Pocket breads 183