Prune Bread Recipe

225 g

15 ml

75 g

385-420 g

2.5 ml

5 ml

5ml

30 g

175 ml

55 g

Dried prunes

Easy-blend dried yeast

Wholemeal flour

Strong flour

Bicarbonate of soda

Salt

Pepper

Butter, at room temperature

Buttermilk

Walnuts, chopped

Milk, for glazing

• Simmer the prunes in water to cover until soft, or soak overnight. Drain, reserving 60ml of the soaking liquid. Stone and chop the prunes.
• Combine the yeast and the reserved prune liquid, stir and leave for 15 minutes to dissolve.
• In a large bowl, stir together the flours, bicarbonate of soda, salt and pepper. Make a well in the centre.
• Add the prunes, butter and buttermilk. Pour in the yeast mixture. With a wooden spoon, stir from the centre, folding in more flour with each turn, to obtain a rough dough.
• 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, for about 1 ^1/2 hours.
• Grease a baking sheet.
• Punch down the dough with your fist, then knead in the walnuts. 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.
• Preheat the oven to 220^oC/425^oF/Gas 7.
• With a sharp knife, score the top. Brush with milk and bake for 15 minutes. Lower to 190^oC/375^oF/Gas 5 and bake for 35 minutes more, until the bottom sounds hollow. Cool.