Cardamom and prune bread

Method

1. Soak the prunes in the rum for at least 1 hour, or overnight if possible. Sift the flours into a mixing bowl, then rub in the fresh yeast (or mix in the dried yeast with a spoon). Add the remaining ingredients. Stir for 2 minutes until the mix forms a dough.
2. Transfer onto a lightly floured work surface. Continue to mix the ingredients by stretching the dough and folding it over onto itself. Keep working it for 8-10 minutes until the dough comes cleanly away from the work surface and isn’t sticky. Add the prunes and soaking juice, then knead until incorporated. Work the dough until everything is distributed, then form into a ball.
3. Put the dough in a bowl, cover with a clean tea towel and rest for 1 hour in a draught-free place.
4. With a scraper or spatula, turn out the dough onto a lightly floured surface and reshape into a ball. Put back in the bowl, cover with a tea towel and rest for 45 minutes more.
5. Turn out the dough again onto a lightly floured work surface and divide in half. Mould each half into an oval loaf. Place on a lightly floured shallow-edged or upturned baking tray. Flour the top of the loaves, then, with a razor blade or sharp knife, make 8 diagonal cuts (4 on each side, to a depth of 5mm) fanning out from the centre. Cover with a tea towel and leave to prove for 1 hour until the loaves have nearly doubled in size.
6. Preheat the oven to its highest setting with a baking stone or sheet inside. Open the preheated oven and mist with a water spray. Slide the loaves onto the stone or sheet and quickly close the door. Turn the heat down to 220°C/fan200°C/gas 7 and bake for 25-30 minutes. Remove the bread from the oven and cool on a wire rack. Serve in thick slices with cheese, or toasted with butter.