Prune Bread Recipe
Yeast Breads Recipes

Ingredients

225 g
1 tbsp
85 g
400 g
1/2 tsp
1 tsp
1 tsp
30 g
175 ml
55 g

dried prunes
active dried yeast
wholemeal flour
strong flour
bicarbonate of soda
salt
pepper
butter, at room temperature
buttermilk
walnuts, chopped
milk, for glazing

Method:

1. Simmer the prunes in water to cover until soft, or soak overnight. Drain, reserving 65 ml of the soaking liquid. Stone and chop the prunes.

2. Combine the yeast and the reserved prune liquid, stir and leave for 15 minutes to dissolve.

3. In a large bowl, stir together the flours, bicarbonate of soda, salt and pepper. Make a well in the centre.

4. Add the chopped prunes, butter, and buttermilk. pour in the yeast mixture. With a wooden spoon, stir from the centre, incorporating more flour with each turn, to obtain a rough dough.

5. transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover with a plastic bag and leave to rise in a warm place until doubled in volume, about 1 1/2 hours.

6. Grease a baking sheet.

7. Punch down the dough with your fist, then knead in the walnuts.

8. Shape the dough into a long, cylindrical loaf. Place on the baking sheet, cover loosely, and leave to rise in a warm place for 45 minutes.

9. Preheat a 425F/220C oven.

10. With a sharp knife, score the top deeply. brush with milk and bake for 15 minutes. Lower to 375F/190C and bake until the bottom sounds hollow when tapped, about 35 minutes more. Cool.

Makes 1 loaf