A sweetish fruitbread, yet without sugar.

Ingredients

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

10g Salt

Multi-seed grain (Shipton ref 401) for topping, as required

325ml Water

Method

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.

Comments:

• 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.