A sweetish fruitbread, yet without sugar.
300g Wholemeal flour (Shipton ref 205)
200g Strong white flour (Shipton ref 105)
125g (more or less to taste) Ready-to-eat prunes
10g Fresh yeast
Multi-seed grain (Shipton ref 401) for topping, as required
Variation to normal baking method:
- When dough has proved once, pull out to A4 size.
- Lay the prunes on top.
- Roll up and seal edges.
- Apply topping
- Prove for about 60 mins, then bake as usual; check if done after 20 mins.
- I freeze fresh yeast in 10g blocks - much better than dried yeast.
- Ready-to-eat prunes do not require any pre-soaking.
I prefer the fruit in a layer rather than mixed throughout the dough - more taste impact.