California Prune and Fennel Seed Bread

California Prune and Fennel Seed Bread
  • 02:10'
  • 10


350g strong white bread flour
100g wholemeal flour
7g dried yeast
10g salt
1tbsp fennel seed
150g California prunes, chopped
300-350ml water

Pour both flours into a mixing bowl with the yeast and salt. Mix together using your hand to blend all the ingredients together.

Make a well in the middle and pour in the water. Using your hand in a claw shape roll your hand around the bowl to mix together and create a soft ball of dough.

When the bowl is relatively clean of dough and you have a ball of dough on your hand transfer to a clean work top and knead for 10 minutes until the dough is smooth and easy to move around.

Place the dough back into the mixing bowl, cover with cling film and leave to prove for one hour or until double in size.

When the dough has proved scope it out of the bowl onto a work top.

Stretch the dough out and scatter with the fennel seeds and chopped California prunes.

Roll the dough up and knead for one minute to help get the fennel and prunes dispersed evenly through the bread.

Shape the dough into a large roll and place on a non-stick baking tray.Dust with a little flour and leave to prove for 40 minutes. When the bread has double in size it is ready for the oven.

Bake in a pre-heated oven 200c for 40 minutes until golden and crisp.

The best way to check if the bread is baked, using an oven cloth remove the bread from the oven and turn it over. Tap the underside of the bread, you should hear a nice hollow sound not a dull thud!

Hollow means baked! The dull thud means it’s not quite baked in the middle so it needs a little longer in the oven.


Peter Sidwell

Peter Sidwell

Peter Sidwell is a chef, baker, author, and the founder of Simply Good Food TV, the new iPlayer for food programming