Whole wheat bread with plums, almonds and sesame

Ingredients for 1 servings:

• 500 g whole wheat flour
• 50 g sesame seeds, roasted
• 125 g soft plums, quartered
• 100 g almonds, with skin
• 1 tsp thyme, dried
• 1 tsp salt
• 1 cube of fresh yeast
• 500 ml water, lukewarm
• 2 tbsp balsamic vinegar, dark
• 1 ½ tbsp sesame seeds, lighter, for sprinkling
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

quick bread dough for a 30cm loaf pan

Mix the flour with the prunes, toasted sesame seeds, 75g of the almonds, and salt. Let the thyme swell slightly in the warm water. Add the yeast and dissolve it well. Stir in the balsamic vinegar, pour everything over the flour, and mix to form a dough. It will be very soft, but that’s just how it should be. Let it stand for a few minutes until the yeast starts to work. Grease a 30cm loaf pan, pour in the batter, and smooth it out. Spread the remaining almonds over the dough and sprinkle with the sesame seeds. Place the pan on the middle rack of a cold oven. Set the temperature to 225°C (top/bottom heat) and bake the bread for about 75 minutes. Cover with aluminum foil halfway through the baking time. Let the finished bread stand in the switched-off oven for about 15 minutes. Then let it cool on a wire rack. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper to cover the bread.