Prune Walnut Swirl Bread
Prep Time: ~2½ hours, mostly unattended
Cook Time: ~35 minutes
Ingredients (1 loaf)
a.. ¾ c. (4½ oz.) chopped, dried plums (prunes)
b.. 1 c. hot tap water
c.. ¼ c. (2 fluid oz.) maple syrup or honey
d.. 1¼ tsp. active dry yeast
e.. 2 c. (9 oz.) whole wheat flour
f.. 1 c. (4.5 oz.) bread flour + more as needed
g.. 1 tsp. salt
h.. 1 tsp. freshly grated nutmeg
i.. 1 Tbs. unsalted butter, at room temp.
j.. ½ c. (2 oz.) chopped, toasted walnuts
Instructions
Pour hot water over prunes and let sit until very soft (almost mushy). Strain,
saving liquid (adding extra to make 1 cup). Set prunes aside.
If the prune liquid is not at lukewarm (~110° F), bring it to that temperature
in the microwave or on the stove top. Dissolve the maple syrup (or honey) and
the yeast in the water and let sit until it looks creamy.
Place whole wheat flour and bread into the bowl of a stand mixer, along with
the salt and nutmeg. Stir to combine, then add the yeast mixture and the
butter. Mix on low speed until the dough starts to come together. Turn up the
speed to medium and allow to knead for ~5 minutes or so, until dough is supple
and soft, but not too stiff.
Form dough into a ball and place in an oiled boiled, cover with a clean kitchen
towel or plastic wrap and set aside to rise until doubled in bulk, ~ 60 minutes
(this could vary a bit depending on the heat of your kitchen).
Combine the wet prunes and the chopped, toasted walnuts. You should have a
sort-of lumpy paste.
Turn dough out onto a lightly floured work surface. Gently roll and pat out
into an ~15"x7" rectangle. Spread the prune mixture fairly evenly over the
surface, leaving a 1" border at one of the short edges. Starting at the short
edge without the 1" border, tightly roll the dough up (jelly-roll style). Pinch
together at the seam.
Place roll into a greased loaf pan, seam side down. Cover and allow to rise
until dough has doubled in size, ~45-60 minutes. Preheat oven to 350° F during
the last 15 minutes of rise time.
Slide risen loaf into preheated oven and bake for 45 minutes, or until golden
brown and a thermometer registers 190° F when inserted in the center of the
loaf. Turn the bread out of the pan and let it cool on a wire rack before
slicing.
Serve plain or toasted and spread with cream cheese or butter.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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