<\/strong><\/span><\/p>\n

\n

From now on, this is my favourite rye sourdough bread. It’s soft, rises beautifully and quickly, and requires no kneading \u2013 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!<\/em><\/p>\n<\/blockquote>\n

Makes 1 loaf.<\/span><\/p>\n

The night before:<\/span><\/p>\n

\n
• 150 g wholemeal rye flour<\/li>\n
• 100 g active rye sourdough starter<\/li>\n
• 200 g water<\/li>\n<\/ul>\n

  In the evening, place all the ingredients in a bowl and mix together. Cover with cling film and leave overnight at room temperature.<\/p>\n

  The following morning (after about 12 hours):<\/span><\/p>\n

  \n
  • 200 g light rye flour<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 150 g very warm water<\/li>\n
  • 200 g dried prunes, chopped<\/li>\n<\/ul>\n

    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).<\/p>\n

    Grease a loaf tin measuring 23 \u00d7 8 cm at the base and 26 \u00d7 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.<\/p>\n

    Bake the rye sourdough bread with prunes at 220\u00b0C for about 30 minutes. Remove from the oven and leave to cool completely on a wire rack.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe source: Shipton Mill<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    From now on, this is my favourite rye sourdough bread. It’s soft, rises beautifully and quickly, and requires no kneading \u2013 simply mix all the ingredients with a wooden spoon. The addition of dried prunes is a stroke of genius! This rye bread with <\/p>\n","protected":false},"author":1,"featured_media":5863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[65],"tags":[123,92,389,339],"duration":[],"tag_group":[],"class_list":["post-5862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sourdough-breads","tag-dairy-free-recipe","tag-egg-free-recipe","tag-prunes","tag-rye-flour"],"acf":[],"yoast_head":"\n