zoom Rich chocolate and prune bread
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    Rich chocolate and prune bread

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    Rich chocolate and prune bread

    A slice of this loaf, fresh from the oven and spread with butter, is scrumptious. The bread is at its best for two days, after which, use it for toast. Store in an airtight container.

    • Preparation time: 20 minutes, plus overnight soaking and rising
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes


    • 85g Ready-to-eat prunes, roughly chopped
    • 3 tbsp Dessert wine
    • 110g Wholemeal rye flour, plus 1 tbsp extra for dusting
    • 110g Wheat-free bread flour
    • ½ tsp Salt
    • 50g Caster sugar
    • 85g Cold butter, cubed
    • 14g Easy-blend dried yeast
    • 3 Eggs, beaten
    • 110ml Milk, slightly warmed
    • 85g 70% dark chocolate, chopped


    1. A day in advance, soak the chopped prunes in the dessert wine; leave overnight. Lightly grease a 950g loaf tin and shake 1 tbsp rye flour around the tin, until it is evenly covered. Mix together the flours, salt and sugar in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast. Beat in the eggs and milk with a wooden spoon until the dough is smooth.
    2. Strain the prunes, reserving the wine. Add the prunes and chocolate to the dough and stir until evenly dispersed through the mixture. Tip the dough into the prepared loaf tin and smooth down the surface with the back of a spoon dipped in cold water. Cover with clingfilm and leave to rise in a warm place for 1–1½ hours.
    3. Preheat the oven to 200°C/gas 6. When the dough has doubled in size and little holes formed by yeast bubbles have started to appear on the bread’s surface, remove the clingfilm and bake on the middle shelf of the oven for 30 minutes. Brush the top of the loaf with the reserved dessert wine, then return to the oven for a further 15 minutes to brown. You can tell the loaf is cooked when a skewer inserted into the middle of the bread comes out clean. Loosen the bread by running a knife around the tin. Transfer to a wire rack and cool. Serve, cut into thick slices, spread with unsalted butter.

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