Walnut-Prune Bread

Ingredients

• 150 g dried prunes
• 150 ml lukewarm apple juice
• 250 g peeled walnut halves
• 300 g whole grain rye flour
• 300 g wheat flour
• 0.5 cube fresh yeast (21 g)
• 1 pinch sugar
• 90 g liquid sourdough (from the health food store)
• 1 pinch ground allspice
• 1 pinch Ground cinnamon
• 1 pinch ground anise
• 1 pinch ground clove
• 1 tsp salt

Instructions

1. 1.

   Soak the prunes in warm apple juice.

2. 2.

   Roast the walnuts in a hot pan without fat until fragrant, remove, cool and roughly chop.

3. 3.

   Combine the flours in a large bowl, make a well in the center, add the crumbled yeast and sprinkle with sugar. Pour about 100 ml of water. Stir with some flour from the rim into a batter-like pre‑starter. Cover and let rise at a warm spot for about 15 minutes until bubbles appear.

4. 4.

   Mix the pre‑starter with the remaining flour, spices and salt; add 150 ml water, sourdough, bread spice mix and salt. Knead in the bowl. Then knead on a floured surface with hands for 5–10 minutes until smooth and elastic. Return to the bowl, cover and let rise for about 1 hour 30 minutes until doubled.

5. 5.

   Knead again on a floured surface, folding in half the walnuts and well‑drained prunes. Shape into a loaf, dust with flour and let rest for another 30 minutes.

6. 6.

   Brush the top with water, coat with remaining nuts. Preheat oven to 200 °C (convection). Place loaf on an oiled baking sheet and bake for about 60 minutes, placing a pan of boiling water in the oven.

7. 7.

   Remove from oven, spread lightly warmed apricot jam if desired, and let cool.