<http://schema.org/recipeInstructions>
" Make the dough: In a small sauce-pan, heat the prunes and brandy over medium-low heat for 5 minutes or microwave on high for 30 seconds. Set aside to cool. In a large bowl or food processor fitted with metal blade, combine flours, salt, and yeast. Add the water and mix into a rough dough. By hand, on a lightly floured work surface, knead dough until smooth and elastic -- about 10 minutes -- or in food processor, mix 45 more seconds. Turn dough out onto a lightly floured surface and form into a flat rough rectangle. Add the nuts and prunes and fold dough over. Knead gently to distribute the nuts and fruit -- 2 to 4 minutes. The dough will separate and look crumbly before it comes together, forming a smooth mass. Shape dough into a ball. Proof the dough: Coat a large bowl with vegetable oil and add dough, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- 1 1/2 to 2 hours. Punch down and let rest 10 minutes. Form the loaf: Flour a 10-inch loaf pan. Shape the dough to fit into the pan and cover with the damp towel. Let rise until doubled in size -- about 45 minutes. Bake the bread: Preheat oven to 400 degrees F. Rub the entire bread surface with flour and place the loaf in the lower third of the oven. Mist the oven with 3 or 4 sprays of water and bake until the loaf is browned and sounds hollow when tapped -- 45 to 60 minutes. Cool on a wire rack. Serve at room temperature or toasted. Store in an airtight container."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26586/prune-hazelnut-bread-3000/>