This bread is great on your cheeseboard and goes especially well with goat’s cheese and Gorgonzola. Walnut and prune plaited bread is that perfect blend of sweet and earthy flavours.
Walnut and prune plaited bread
- 200g walnuts, toasted and
- roughly chopped
- 500g bread flour
- 15ml salt
- 3 x 10g instant yeast
- 50ml olive oil
- 250ml warm water
- 100g pitted prunes, chopped
Put all the ingredients, apart from the walnuts and prunes, into a large mixing bowl. Mix well with your hands to incorporate all the ingredients.
Turn the dough onto a lightly floured working surface and knead for about 10 minutes.
Incorporate the walnuts and prunes into the dough and shape into a plait. Dust with a little flour. Place the completed plait on a baking sheet and cover with a kitchen towel. Prove until double in size, about 1 hour. Preheat the oven to 230°C.
Bake until golden, about 30 minutes. Transfer to a wire rack to cool before serving.