Walnut Plum Bread

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Walnut Plum Bread
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45 min.
ready in 4 h.
Ready in


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
How healthy are the main ingredients?
WalnutApple juicesugarcinnamonclovessalt

Preparation steps


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.