I have taken the plunge and started a Sourdough Starter. I have discovered that it does not particularly suit my nature as I’m more of an instant gratification kind of a cook but I will persevere with it and report in due course. In the meantime I have had great results with this Prune and Chocolate Bread, made with gluten free flour and absolutely delicious served warm and cut into thick slices, no added sugar, prunes and dark chocolate a lovely combination, If you need a sweet treat, this is a good one and amazing with a coffee made with the beans from here.

Prune and Chocolate Bread
10gr instant dried yeast
12 fl oz yeast
1lb gluten free plan flour or strong white flour
1 tsp salt
1oz unsalted butter and extra to grease the tin
12oz soft pitted prunes roughly chopped
12oz good quality chocolate (drops or chopped in to small pieces) I used Callebaut 53%
1 egg beaten
2 tbsp honey

Sprinkle the yeast into 3.5 fl oz of the water (Hand hot)
Leave for 5 minutes and then stir to dissolve
Mix the flour and salt in a bowl, make a well in the centre and pour in the yeasted water

Mix well and stir in the remaining water to form a soft sticky dough
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes (good stress release), if in a hurry use the dough hook attachment of your kitchen mixer.
Put the dough in a clean lightly oiled bowl, cover with a tea towel and leave to double in size, about an hour.
Grease a 2lb loaf tin with the extra butter.
Knock back the dough, leave to rest for about 10 minutes, then add the prunes, chocolate, butter, egg and honey and gently squeeze the dough to combine.
Turn out onto a floured surface and knead until just firm enough to shape.
Place into the prepared tin, cover with a tea towel and leave to prove again until 1inch above the top of the tin (about 30 mins).
Turn the oven to 180C and bake for about 45 minutes until it is lightly browned and sounds hollow when tapped on the underneath.
Turn out and leave to cool a bit before cutting and devouring.