Cardamom and prune bread
- December 2011
- Makes 2 loaves; each cuts into 10-12 slices
- Hands-on 30 minutes, oven 25-30 minutes, plus soaking, resting and proving
“The flavours here are Christmassy, like an English afternoon tea bread or malt loaf, great toasted with butter.” – Richard Bertinet.
- 0.4g (0.1g saturated)
- 14.8g (1.7g sugars)
Per slice (based on 12 per loaf)
Misting the oven with a water spray gives bread a crisp crust. To test whether the loaves are ready in step 6, tap them on the underside – if they sound hollow they are cooked.
This bread tastes best made on the day, but you could make it the day before – and don’t forget to soak the prunes overnight, if possible.
Rate & review