Spelt and prune tea loaf

Name: Spelt and prune tea loaf
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 100 g/3½ oz/¾ cup prunes, chopped; 50 ml/2 fl oz/¼ cup strong black tea, hot; 3 tbsp rapeseed (canola), sunflower or olive oil; 3 tbsp rapeseed (canola), sunflower or olive oil; 150 g/5½ oz/1 cup wholemeal (whole) spelt flour; 2 tsp black treacle (molasses); 2 tsp black treacle (molasses); 50 g/1¾ oz/¼ cup honey; 50 g/1¾ oz/¼ cup natural yoghurt; 1 egg, beaten; 3 tbsp rapeseed (canola), sunflower or olive oil; 3 tbsp rapeseed (canola), sunflower or olive oil; 1 tbsp demerara (turbinado) sugar; 1 tsp bicarbonate of (baking) soda

Preparation info

1
small loaf

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

This is a combination of a loaf and a cake, due to its light texture. It’s packed with wholesome goodness, and is delicious on its own or spread with a little butter at breakfast, as an afternoon treat or in a lunchbox. Once made, it will last a good few days in an airtight container or can be frozen for up to 3 months.

Ingredients

100 g/3½ oz/¾ cup prunes, chopped
50

Lunch
Breakfast
Bread
Vegetarian

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Line a 450g/1 lb loaf tin with baking parchment, or if it is non-stick, just rub a little oil around the inside.

Put the prunes in a small bowl and pour over the tea. Leave to soak for 10 minutes.

In a large bowl, beat together the oil, egg, yoghurt, honey and treacle until you have a smooth batter. Add the flour and bicarbonate of s