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Polish cuisine is a product of long history and comes in variety of dishes, tastes and flavors. Different regions have contributed their own specialities of Polish food. And not just regions. Throughout centuries Poland has been home to many guests of other nations. This is why French, Italian, German, Ukrainian, Jewish and even Oriental influences are present in Polish cooking. And modern cooks keep adding their own ideas.
 

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Home Polish Food Recipes Polish prune bread recipe
Polish prune bread recipe

 

How to make Polish Prune Bread?

 

As we have already mentioned in our post about Polish bread, there are a lot of kinds of bread in Poland. Among them are of course wholegrain breads. Breads of this type very often have additional ingredients to enrich their taste. The most popular of such ingredients are sunflower seeds. Another interesting and often encountered possibility are prunes.
Below we present a popular recipe for home-made wholegrain prune bread. On the picture you can see a loaf of bread made according to the recipe. The bread was prepared by our reader from the U.S. She told us that not only was the bread tasty, but making it was fun too. We’re sure it was and the nice loaf on the picture is a proof of that.
If you like preparing food, try making your own prune bread!

As we have already mentioned in our post about Polish bread, there are a lot of kinds of bread in Poland. Among them are of course wholegrain breads. Breads of this type very often have additional ingredients to enrich their taste. The most popular of such ingredients are sunflower seeds. Another interesting and often encountered possibility are prunes.

Below we present a popular recipe for home-made wholegrain prune bread. On the picture you can see a loaf of bread made according to the recipe. The bread was prepared by our reader from the U.S. She told us that not only was the bread tasty, but making it was fun too. We’re sure it was and the nice loaf on the picture is a proof of that.


If you like preparing food, try making your own prune bread!

 

 

You will need:

  • 15 oz. wholegrain rye flour
  • 5 oz. wholegrain wheat flour
  • 1,5 teaspoon salt
  • 1,6 cups warm (but not hot) water
  • 2 tbsps honey
  • 3-4 oz. prunes
  • 0,7 oz. yeast
  • 1 tabsp sugar
  • 0,5 cup milk


and additionally (for the soured rye-flour juice):

  • 2 handfuls wholegrain rye flour
  • 0,6 cup warm water

First make soured rye-flour juice. It should be done 48 hours before you actually plan to bake your bread. Pour two handfuls of wholegrain wheat flour into a dish. Add warm water. The density of the juice should be similar to that of rather thick cream. Cover the dish with a damp cloth and put it away in a warm place for 48 hours.

After 48 hours:
Prepare the leaven. Crumble the yeast. Mix it with sugar and pour in warm milk. Strain some flour on the surface. Put the thing aside and wait about 20 minutes until it rises.

Mix both kinds of flour, add salt and finely cut prunes. Pour in the sour juice and the prepared yeast. Mix warm water with honey. Knead the dough. While doing it pour in gradually the water. You can use a spoon to knead the dough until it’s smooth. Try to let possibly much air in between the layers of the dough when you stir it.

Cover the dish with the dough with a cloth and place it in a warm place to rise. Meanwhile prepare your baking tin. Rub it with olive and pour some flour on it. Put in the dough when it’s ready for it. Damp it with water on top and smooth its surface. Let it rise (about 30 minutes). Then damp it again. Turn on the oven. When it’s heating up put in a heat proof dish with water to achieve high humidity inside (the dish should be open of course).

When the temperature reaches about 200C (392F), put the bread in the oven. Bake it for about 50-60 minutes. Then damp it once more with water and wait a while until it dries up (in the oven). Then take the bread out, turn it upside down and put it back in the baking tin and in the oven for about 10-15 minutes. The purpose of this is that the crust gets brown on both sides. Then your bread is ready!