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Raisin-Pecan Rye Bread

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Raisin-Pecan Rye Bread

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Raisin-Pecan Rye Bread Recipe Raisin-Pecan Rye Bread Recipe

There’s one thing very proper in regards to the aggregate of rye flour, raisins, and pecans. The refined, earthy taste of rye, the nuttiness of the pecans, and the offsetting sweetness of raisins mix to make a bread whose taste turns out to hit all portions of your tongue and style buds directly. This dense, wet bread is scrumptious unfold with butter (toasted or now not); or serve it with Roquefort or every other assertive cheese.

At a look

Prep
Bake
Total
Yield
16 servings

Nutrition knowledge

Ingredients

Biga (starter)

  • 1/eight teaspoon prompt yeast
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup cool water

Dough

  • 1 1/four teaspoons salt
  • three tablespoons brown sugar, gentle or darkish
  • half cup medium or gentle rye flour
  • half cup pumpernickel
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • three/four cup lukewarm water
  • 2 teaspoons prompt yeast
  • 2 tablespoons butter
  • half cup chopped pecans
  • 1 cup currants or raisins

Biga (starter)

  • 1/eight teaspoon prompt yeast
  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 2 five/eight oz. cool water

Dough

  • 1 1/four teaspoons salt
  • 1 three/four oz. brown sugar, gentle or darkish
  • 1 7/eight oz. medium or gentle rye flour
  • 1 7/eight oz. pumpernickel
  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 6 oz. lukewarm water
  • 2 teaspoons prompt yeast
  • 1 ounce butter
  • 2 oz. chopped pecans
  • five oz. currants or 6 oz. raisins

Biga (starter)

  • 1/eight teaspoon prompt yeast
  • 120g King Arthur Unbleached All-Purpose Flour
  • 74g cool water

Dough

  • 1 1/four teaspoons salt
  • 50g brown sugar, gentle or darkish
  • 53g medium or gentle rye flour
  • 53g pumpernickel
  • 120g King Arthur Unbleached All-Purpose Flour
  • 170g lukewarm water
  • 2 teaspoons prompt yeast
  • 28g butter
  • 57g chopped pecans
  • 142g currants or 170g raisins

Instructions

  1. To make the biga: Stir in combination the yeast, flour, and water. The dough might be very stiff and dry. Place it in a evenly greased bowl, duvet it, and let it leisure at room temperature in a single day.
  2. The subsequent day, mix the biga with the remainder substances (excluding the pecans and fruit) in a big blending bowl, or within the bowl of an electrical mixer, blending to shape a shaggy, sticky dough.
  3. Knead the dough till easy (although it is easy, it’s going to nonetheless be very sticky), then position it in a evenly greased bowl and let it leisure for 1 hour; it is going to grow to be rather puffy, despite the fact that it would possibly not double in bulk.
  4. Transfer the dough to a evenly greased paintings floor, gently deflate it, and knead within the nuts and fruit.
  5. Shape the dough right into a reasonably flattened ball and position it on a greased sheet pan, or right into a greased nine” spherical cake pan. Cover the pan with an evidence duvet or some evenly greased plastic wrap. Let the loaf upward push for roughly 90 mins, till it is puffy.
  6. Preheat the oven to 350°F. Bake the bread for roughly 50 to 55 mins (camping it evenly for the general 15 mins), till its internal registers 190°F to 195°F on an instant-read thermometer.
  7. Remove the bread from the oven and funky it on a rack.
  8. Store, well-wrapped, at room temperature for five days, or freeze for as much as three months.

Nutrition Information

  • Serving Size1 slice, 68g
  • Servings Per Batch16
Amount Per Serving:
  • Calories202 cal
  • Calories from Fat
  • Total Fat5g
  • Saturated Fat
  • Trans Fat
  • Cholesterol4mg
  • Sodium191mg
  • Total Carbohydrate30g
  • Dietary Fiber7g
  • Sugars9g
  • Protein10g

* The vitamin knowledge equipped for this recipe is decided via the ESHA Genesis R&D tool program. Substituting any substances would possibly trade the posted vitamin knowledge.

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