Pecan Raisin Rye

Name: Pecan Raisin Rye
Prep time: 30 h
Cook time: 1 h
Total time: 31 h
Yield: 16 serving(s)
Ingredients: 1/8 teaspoon instant yeast; 1 cup bread flour; 1/3 cup cool water; 1 1/4 teaspoons salt; 3 tablespoons brown sugar; 1/2 cup rye flour; 1/2 cup pumpernickel flour; 1 cup unbleached all-purpose flour; 3/4 cup lukewarm water; 2 teaspoons instant yeast; 2 tablespoons butter; 1/2 cup chopped pecans; 1 cup currants or 1 cup raisins

Submitted by pammyowl

"This bread makes awesome toast, and is also great bread to serve with strong cheese and fruit. From KAF"

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photo by KateL

Ready In:: 31hrs
Ingredients:: 13
Serves:: 16

ingredients

BIGA
¹⁄₈ teaspoon instant yeast
1 cup bread flour
¹⁄₃ cup cool water
DOUGH
1 ¹⁄₄ teaspoons salt
3 tablespoons brown sugar
¹⁄₂ cup rye flour
¹⁄₂ cup pumpernickel flour
1 cup unbleached all-purpose flour
³⁄₄ cup lukewarm water
2 teaspoons instant yeast
2 tablespoons butter
¹⁄₂ cup chopped pecans
1 cup currants or 1 cup raisins

directions

BIGA:
Make the biga by stirring together the yeast, flour, and water. The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight.
DOUGH:
Next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a greased 9" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes or until puffy. PREFERRED 2nd RISE METHOD: For the second rise, let rise for 1 hour then put into the refrigerator and bake the next day or so. The bread gets better texture and taste from a slow cool rise. (The prep time follows the Preferred Method.).
Preheat the oven to 350°F Bake the bread for about 50 to 55 minutes (tenting it lightly for the final 15 minutes), until its interior registers 190°F to 195°F on an instant-read thermometer. Remove the bread from the oven and cool it on rack.

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Reviews

Slightly nutty flavor, I like the currants (they are smaller than raisins, so there are lots more pockets of raisin-y accent). This combination of flours yields a depth of flavor, fully released when toasted slightly and lightly buttered. Pumpernickel flour is available through King Arthur Flour. Made for Zaar Chef Alphabet Soup tag game.

KateL

RECIPE SUBMITTED BY

pammyowl

212

<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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