Walnut Plum Bread
- 150 grams Dried plum
- 150 milliliters lukewarm Apple juice
- 250 grams peeled Walnut
- 300 grams Whole Grain Rye Flour
- 300 grams Pastry flour
- ½ cube fresh Yeast (21 grams)
- 1 pinch sugar
- 90 grams liquid Sourdough (from the health food store)
- 1 pinch ground allspice
- 1 pinch ground cinnamon
- 1 pinch ground Anise seed
- 1 pinch ground cloves
- 1 tsp salt
Soak the prunes in warm apple juice.
Toast the nuts in a hot, dry pan until fragrant. Remove, let cool and coarsely chop.
Make a well in the flour and place the crumbled yeast in the well. Sprinkle the yeast with sugar. Pour 100 ml (approximately 1/3 cup) of water over the yeast. Sprinkle with some flour to make a paste in the well. Cover and let dissolve for about 15 minutes in a warm place. Combine the remaining flour, spices, liquid sourdough, salt and 150 ml (approximately 2/3 cup) of water with the yeast mixture. Knead the dough on a floured work surface with your hands for about 5 to 10 minutes vigorously until the dough is smooth and elastic. Return the dough to the bowl, cover and let rise in a warm place for about 1 hour 30 minutes until doubled in volume. Transfer the dough to a floured work surface. Add half the nuts and well-drained plums and knead the dough again. Transfer the dough to a loaf pan. Sprinkle with flour and let rise in a warm place for 30 minutes.
Top the loaf with all the remaining nuts.
Preheat the oven to 200°C (approximately 400°F). Place the loaf on an oiled baking sheet and bake for about 60 minutes. Serve with slightly warmed apricot jam if desired.