California Prune & Hazelnut Bread

Makes: 10Prep Time: 2 hoursCook Time: 30-40 minutes


  • 250g malted / wholemeal flour
  • 2 tbsp mixed seeds
  • 1 tsp dried yeast
  • 5g salt
  • 90g chopped California Prunes
  • 40g whole hazelnuts or walnuts
  • 275ml water


  1. Pour the malted and wholemeal flours together with the salt, seeds and yeast and blend together using your hand.
  2. Make a well in the middle of the flour and pour in the water.
  3. Using your hand in a claw shape mix together to form a soft dough.
  4. Transfer the dough onto a clean work surface and knead for 5 minutes.
  5. Add the hazelnuts and California Prunes and mix into the dough.
  6. Return the dough to the mixing bowl, cover with cling film and leave to prove for 1 hour or until it doubles in size.
  7. When the dough is ready scoop it out on to a clean worktop and begin to knead, this simply means knock out all the air by pushing and stretching the dough.
  8. Try not to use much extra flour as it will make the bread dough tighten up.
  9. Roll the dough up into a bloomer style shape, then transfer to a non stick baking tray and leave to prove again until it doubles in size. (it should only take 40 minutes).
  10. Preheat your oven to 200°C.
  11. Spray a light film of water onto your bread, this will help develop a crust while in the oven.
  12. When the bread is ready to bake place it in the oven for approximately 30-40 minutes until fully baked.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park