Plum bread

Ingredients for 2 servings:

• 400 g rye flour
• 600 g flour (semi-white flour type 720)
• 3 tsp, leveled salt
• 1 pack of sourdough (extract)
• 2 packets of dry yeast
• 700 g plums
• 6 tbsp sugar
• 1 tbsp schnapps (plum schnapps)
• 6 dl water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Pain aux prunes

Cut the pitted plums into thin strips. Simmer with the sugar over medium heat for about 10 minutes. The liquid must be completely evaporated. Add the schnapps and simmer for another minute. Then remove the plums from the heat and let them cool. Mix the flour, salt, sourdough extract, and yeast well in a bowl. Add 6 dl of room-temperature water and knead everything well into a smooth dough. Roll out the dough on a floured surface into a rectangle, about 1 cm thick. Arrange the plums on top and roll up the dough. Cover the dough and let it rise in a warm place for about 1 1/2 hours. Then divide the dough and form two loaves. Let these rise for another 30 minutes. Preheat the oven to 230 degrees Celsius. Bake the loaves for about 15 minutes at 230 degrees Celsius, then reduce the oven temperature to 180 degrees Celsius and bake for about 25 minutes. Remove from the oven and brush with a little water. Caution: Do not add any additional water to the oven, as the loaves will be very moist.