Ingredients

  • 4 teaspoons yeast
  • 1 tablespoon salt
  • 5 tablespoons caraway seed
  • 1 ¾ cups rye flour
  • 2 ½ cups flour, all-purpose
  • 2 cups warm
  • 1 cup pecans coarsely chopped
  • 1 cup dried currants
  • 2 tablespoons sea salt

Directions

1. Dissolve yeast in warm water. Sift flours with salt and caraway seeds. Add yeast mixture. Combine well, then knead until smooth. You may need to add flour, but better to error on too wet side than too dry. Place in lightly oiled bowl, cover and let rise until double in bulk and spider web texture. An oven that has a mixing bowl of hot water is a good place for dough to rise.
2. Knock back and add pecans and currants until well incorporated. Divide into 3 long loaves. Place on baking sheet. Brush tops of bread with water and sprinkle with sea salt. Cover and let rise until double in size or when finger gently presses dough, the dough springs back.
3. Preheat oven to 350*F. Bake for about 30 minutes-until bread sounds hollow when bottom tapped and bread is golden brown all over. Remove to wire rack to cool.
4. NOTE: If all-purpose flour is used, add more flour until dough is not sticky. This could mean up to another cup of flour. Bread works better if you error on the too much water side rather than the too much flour side.

Notes
Serving Ideas:Original serves 10.


Categories
Bread, currants, dayle, pecans, rye
Keywords
Bread, currants, rye, pecans, dayle
MacGourmet downloadRye Bread with Currants (American). To import, drag image to your MacGourmet recipe box.