Rye sourdough bread with prunes

From now on, this is my favourite rye sourdough bread. It’s soft, rises beautifully and quickly, and requires no kneading – simply mix all the ingredients with a wooden spoon. The addition of dried prunes is a stroke of genius! This rye bread with prunes has a slightly sticky crumb, and whenever you come across a piece of prune, there’s a delicate sweetness that makes it incredibly moreish. It’s genuinely difficult to stop eating it. Got your sourdough starter fed? Make this bread today!

Makes 1 loaf.

The night before:

• 150 g wholemeal rye flour
• 100 g active rye sourdough starter
• 200 g water

In the evening, place all the ingredients in a bowl and mix together. Cover with cling film and leave overnight at room temperature.

The following morning (after about 12 hours):

• 200 g light rye flour
• 1 teaspoon salt
• 150 g very warm water
• 200 g dried prunes, chopped

Add the light rye flour and salt to the risen starter mixture, then pour in the warm water. Mix with a wooden spoon just until combined. Add the chopped prunes and mix thoroughly. If necessary, add a little more water (I added 2 extra tablespoons, but this will depend on the hydration of your sourdough starter).

Grease a loaf tin measuring 23 × 8 cm at the base and 26 × 11 cm at the top and dust with rye bran. Transfer the dough to the tin, smooth the surface and lightly dust with flour. Cover with a linen tea towel and leave in a warm place to rise for about 2 hours, or until doubled in volume. The dough should rise almost to the top of the tin.

Bake the rye sourdough bread with prunes at 220°C for about 30 minutes. Remove from the oven and leave to cool completely on a wire rack.

Enjoy!

Recipe source: Shipton Mill.