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COMBINE lukewarm water with the yeast and mix it well. Let it rest for about 5 to 10 minutes until the mixture becomes foamy. COMBINE wheat and all-purpose flour with a pinch of salt.
If needed, remove the pits from the dates. Roughly CHOP the dates and almonds.
KNEAD the dough with a standmixer or by hand. Slowly ADD the yeast mixture to the flour. Then also ADD the yogurt, chopped almonds and dates.
KNEAD until you've reached a dough-ball and add it to a large bowl. COVER the dough-ball with the damp warm towel and set on a warm place to rise for about an hour.
Shortly KNEAD the dough ball again and shape it into a ball. PLACE the ball onto the baking tray with parchment paper. COVER with the warm towel and let it rise for another half an hour.
Meanwhile PRE-HEAT the oven to 180 degrees celsius or 350 degrees Fahrenheit. Slightly incise the bread any shape you like. BAKE the bread in about half an hour. If your bread starts to color but isn't ready yet, you can cover the bread with tin foil during baking.
You can check if the bread is done by tapping it, the bread should sound hollow. Enjoy this lovely bread with a layer of salted butter, or with a cheese platter. Enjoy!