Prune Bread Recipe
Ingredients : Makes 1 loaf
Easy-blend dried yeast
Bicarbonate of soda
Butter, at room temperature
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 220oC/425oF/Gas
- With a sharp knife, score the top.
Brush with milk and bake for 15 minutes. Lower to 190oC/375oF/Gas
5 and bake for 35 minutes more, until the bottom sounds hollow. Cool.