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Whole Wheat-Prune Bread

Yield 12 servings
This hearty bread uses an interesting technique: The dough is made in the food processor, and it rises in a plastic bag.


  • 1 package dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water (105° to 115°)
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 12 whole pitted prunes (about 1/4 pound)
  • 1 teaspoon all-purpose flour
  • Vegetable cooking spray

Nutrition Information

  • calories 143
  • caloriesfromfat 3 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 3.9 g
  • carbohydrate 30.7 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 103 mg
  • calcium 12 mg

How to Make It

  1. Dissolve the dry yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand for 5 minutes.

  2. Place 2 cups all-purpose flour and next 2 ingredients in food processor, and process 30 seconds or until well blended. With processor on, slowly pour yeast mixture through food chute; process until dough forms a ball, leaving sides of bowl. Process an additional 30 seconds. With processor on, drop prunes through food chute; process 20 seconds or until prunes are chopped.

  3. Sprinkle 1 teaspoon flour into a large zip-top heavy-duty plastic bag. Turn dough out into bag. Squeeze air from bag; seal bag, and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.

  4. Turn dough out of bag onto a floured surface. Punch dough down; with floured hands, knead 5 or 6 times. Shape dough into a round loaf. Place loaf on a large baking sheet coated with cooking spray. Cover loaf with plastic wrap coated with cooking spray, and let rise 30 minutes or until doubled in bulk. Bake at 375° for 28 minutes or until loaf sounds hollow when tapped, and let cool on a wire rack.