Odlums

Prune & Walnut Bread

Oven Time : 50 mins

www.odlums.ie /recipes/prune-walnut-bread/

What you need:

  • 350g/12oz Odlums Coarse Wholemeal
  • 1 level Teaspoon Odlums Bread Soda
  • 1 Level Teaspoon Cream of Tarter
  • 1 Level Teaspoon Goodall's Cinnamon
  • 75g/3oz Margarine or Butter (room temperature)
  • 175g/6oz Shamrock Stoneless Prunes (chopped)
  • 125g/4oz Shamrock Light Muscovado Sugar
  • 80g Shamrock Chopped Walnuts
  • 1 Egg
  • 150ml/ 1/4pt Low Fat Milk

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Put the wholemeal flour into a bowl and sieve in the soda, cream of tartar and cinnamon. Mix well.
  3. Using fingertips rub the margarine or butter into the dry Ingredients until mixture resembles breadcrumbs.
  4. Stir in the prunes, sugar and walnuts. Beat the egg and milk together and add to the mixture in the bowl. Mix to a stiff dough. Transfer to the prepared tin and smooth the top with the back of a spoon.
  5. Bake for 45 to 50 minutes until risen and when tapped underneath should have a hollow sound.
  6. Leave in tin to cool then turn onto wire tray to get cold.

 

Odlums

Behind Every Bake

Prune & Walnut Bread

CATEGORY: Our Top Picks
COOK TIME: 50 mins

What you need:

  • 350g/12oz Odlums Coarse Wholemeal
  • 1 level Teaspoon Odlums Bread Soda
  • 1 Level Teaspoon Cream of Tarter
  • 1 Level Teaspoon Goodall's Cinnamon
  • 75g/3oz Margarine or Butter (room temperature)
  • 175g/6oz Shamrock Stoneless Prunes (chopped)
  • 125g/4oz Shamrock Light Muscovado Sugar
  • 80g Shamrock Chopped Walnuts
  • 1 Egg
  • 150ml/ 1/4pt Low Fat Milk

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Put the wholemeal flour into a bowl and sieve in the soda, cream of tartar and cinnamon. Mix well.
  3. Using fingertips rub the margarine or butter into the dry Ingredients until mixture resembles breadcrumbs.
  4. Stir in the prunes, sugar and walnuts. Beat the egg and milk together and add to the mixture in the bowl. Mix to a stiff dough. Transfer to the prepared tin and smooth the top with the back of a spoon.
  5. Bake for 45 to 50 minutes until risen and when tapped underneath should have a hollow sound.
  6. Leave in tin to cool then turn onto wire tray to get cold.

 

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