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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a classic homemade fruit bread that is rustic with a texture of a good country bread that is moist, nutty with the subtle flavor of prunes. It's not a sweet bread so you can enjoy it with your favorite preserves. Ingredients:
1 cup dried prunes |
1 pkg active dry yeast |
1/2 cup whole-wheat flour |
2 1/2-3 cups all-purpose flour |
1/2 tsp baking soda |
1 tsp salt |
2 tsps pepper |
2 tbls butter, at room temperature |
3/4 cup buttermilk |
1/2 cup walnuts, chopped |
milk, for glazing |
Directions:
1. Simmer the prunes in water to cover until soft, or soak overnight. Drain, reserving 1/4 cup of the soaking liquid. If the prunes have pits, pit them and then chop them.
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, baking soda, salt, and pepper. Make a well in the center.
4. Add the chopped prunes, butter, and buttermilk. Pour in the yeast mixture. With a wooden spoon, stir from the center, incorporating more flour with each turh, 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, sylindrical loaf. Place on the baking sheet, cover loosely, and leave to rise in a warm place for 45 minutes.
9. Preheat the oven to 425 degrees F.
10. With a sharp knife, score the top deeply. Brush with milk and bake for 15 minutes. Lower the heat to 375 degrees F and bake until the bottom sounds hollow when tapped, about 35 minutes more. Cool on a rack.
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