Sourdough rye bread with prunes

Instructions: Sourdough rye bread with prunes

• For this recipe I used prunes made by Monte Rè. The prunes I used are with seeds that I extracted to prepare this recipe. These plums are so moist and sweet that the seeds came out of the plum without putting any resistance.
• The night before, mix 150 grams of wholemeal rye flour, 55 grams of 70% liquid sourdough and 200 ml of water. Cover the bowl with a cotton cloth and leave it at room temperature for about 12 hours. The next morning the mixture should appear spongy and with air bubbles.
• Add bread flour, salt, water and previously diced prunes and mix well.
• Move the dough into bread baking pan covered with baking paper.
• Let the dough rise until it doubles the volume. The time depends on the temperature at your home and the strength of your sourdough. My bread took 6 hours with 19 °C at my home.
• The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
• Preheat your static oven to 220 °C and bake this rye bread for about 30 minutes.