Prune Bread Recipe

• 450 g Wholegrain Rye Flour
• 150 g Wholegrain Wheat Flour
• 6 cups Lukewarm Water
• Salt (to taste)
• 2 tbsp Honey
• 120 g Prunes
• 210 g Yeast (crumbled)
• 1 tbsp Sugar
• 5 cups Milk
• Olive Oil (for greasing)
  
  For Soured Rye Flour Juice:
• 2 handfuls Wholegrain Rye Flour
• 6 cups Lukewarm Water

• Preheat oven to 392 °F.
• Mix rye flour and warm water to make the flour juice in a bowl. Cover and keep aside for 2 days ahead of making bread.
• Combine yeast and sugar in a bowl. Mix well.
• Add milk and stir well.
• Flour a flat surface and place the yeast mixture on it for 20 minutes or until fluffy.
• Mix rye and wheat flour with salt and prunes.
• Add the soured juice and yeast mixture. Blend well.
• Add honey and warm water, blending slowly to make smooth dough. Keep aside covered with cloth in a humid place to puff up.
• Grease a baking pan with olive oil and little flour. Place the dough in the pan and rub the crust with little water. Keep aside again for 30 minutes to rise.
• Moist the top again with water and bake for 50-60 minutes. Wet the top with water and bake until dry.
• Turn over the bread to bake on the other side and bake further for 10-15 minutes or until both sides are brown.