I was at renowned chef Rosemary Shrager’s cooking school recently and this was one of the recipes we tried. It was so easy to make and the bread turned out really well.
This California Prune and Wheaten Bread takes about half an hour to make once you have all the ingredients.
360g wholemeal, stoneground, medium or coarse flour
16 California Prunes
120g plain flour
1 teaspoon salt
1 heaped teaspoon bicarbonate of soda
1 tablespoon bran
1 tablespoon wheat or oat germ
329ml – 448ml butter milk
- Place the wholemeal flour in a mixing bowl. Sieve in the plain flour, salt and baking soda.
- Stir in the California Prunes, bran, germ and sugar and mix thoroughly. Now cut the butter into small pieces and rub into the mixture.
- Make a well in the centre and pour in the butter milk. Mix together very quickly and gently to form a loose dough (a consistency rather like thick porridge).
- Lightly grease two loaf tins (480g)
- Now divide the dough evenly, leaving the surface rough, sprinkle with wholemeal flour or bran to give a malty surface.
- Bake in the oven for about 10 minutes on 220°C and then lower the heat to 200°C for a further 30-35 minutes.
- The bread should be firm to touch, brown and well risen. Insert a skewer into the centre of the bread and if it comes out clean it is cooked.