California Prune & Wheaten Bread by Rosemary Shrager

California prunes is a product that goes across the board. It is really unusual for a product that you can use them in so many things, but California prunes go with everything. They go with protein, they go with sweet stuff. You can do anything with them, puree them, fry them, do anything! I would be surprised if there was anything I couldn’t do with a prune. Rosemary Shrager 

Makes 2 loaves - Preparation time: 30min - Cooking time: 40-45min 


360g wholemeal, stoneground, medium or coarse flour 

16 California Prunes

120g plain flour

1 teaspoon salt 

1 heaped teaspoon bicarbonate of soda 

1 tablespoon bran

1 tablespoon wheat or oat germ 

60g sugar

60g butter

448ml butter milk 


Pre-heat the oven to 220 ̊C.
Place the wholemeal flour in a mixing bowl. Sieve in the plain flour, salt and baking soda. 

Stir in the California Prunes, bran, germ and sugar and mix thoroughly. Now cut the butter into small pieces and rub into the mixture. 

Make a well in the centre and pour in the butter milk. Mix together very quickly and gently to form a loose dough (a consistency rather like thick porridge). 

Lightly grease two loaf tins (480g) Now divide the dough evenly, leaving the surface rough, sprinkle with wholemeal flour or bran to give a malty surface. 

Bake in the oven for about 10 minutes on 220 ̊C and then lower the heat to 200 ̊C for a further 30-35 minutes. The bread should be firm to touch, brown and well risen. 

Insert a skewer into the centre of the bread and if it comes out clean it is cooked. 

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