Breads Recipes - Prune Bread

Ingredients

• 225g/1 cup dried prunes

• 15ml/1 tbsp easy-blend dried yeast

• 75g/2/3 cup whole meal flour

• 385-420g/3-4 cups strong flour

• 2.5ml/1/2 tsp bicarbonate of soda

• 5ml/1 tsp salt

• 5ml/1 tsp pepper

• 30g/1oz butter at room temperature

• 175ml/2/3 cup buttermilk

• 55g/1/2 cup walnuts, chopped

• milk, for glazing

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Method:

1. Simmer the prunes in water to cover until soft, or soak overnight. Drain, reserving 60ml/4 tbsp 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 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.

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, for about 1 1/2 hours. Grease a baking sheet

6. 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 220C/425F/Gas 7.

7. With a sharp knife, score the top. Brush with milk and bake for 15 minutes, Lower to 190C/375F/Gas 5 and bake for 35 minutes more, until the bottom sounds hollow.