CRANBERRY-PECAN RYE BREAD

Cranberry-Pecan Rye Bread image

Categories Bread Side Bake Cranberry Pecan Rye

Yield makes one 18-inch loaf

Number Of Ingredients 12

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Ingredients

1 cup (4 ounces) pecan pieces
Vegetable oil, for bowl and baking sheet
1 1/4 cups warm water (about 110°F), plus more if needed
1 envelope (1/4 ounce) active dry yeast
10 ounces (about 2 cups) bread flour
5 1/2 ounces (about 1 cup) rye flour
2 1/2 teaspoons table salt
1 tablespoon sugar
1 1/2 tablespoons caraway seeds
3/4 cup dried cranberries, coarsely chopped
1 large egg
Sea salt, such as Maldon (or other coarse salt), for sprinkling

Steps:

Preheat the oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool completely. Meanwhile, line a baking sheet with parchment paper, and brush with oil; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve. Let stand until foamy, about 5 minutes. Add the flours, table salt, sugar, and caraway seeds, and mix on medium-low speed until dough just comes together. If the dough is too dry, add more warm water, 1 tablespoon at a time, and continue beating. Switch to the dough hook, and beat on medium speed until dough is smooth, elastic, and slightly tacky, 4 to 5 minutes. With mixer on low speed, mix in cranberries and reserved pecans. The dough will feel stiff; push in any loose cranberries and pecans with your fingers. Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
In a small bowl, beat the egg with 1 tablespoon water. Turn out the dough onto a lightly floured work surface. Roll out dough to a rectangle, about 13 by 10 inches and 1/2 inch thick, with a short side facing you. Fold 1/2-inch flaps inward on the shorter sides of the rectangle: Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Gently roll the log back and forth to seal the seam. (If the seam doesn't stay sealed, brush it with beaten egg, and press down again to seal.) Transfer loaf to the prepared baking sheet, seam side down; cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertip, about 45 minutes.
Brush the loaf generously with the egg wash, and sprinkle with sea salt. Bake, rotating sheet halfway through, until the crust is deep golden brown, and an instant-read thermometer inserted in the center of the bread registers 190°F, 35 to 40 minutes. Transfer bread to a wire rack to cool completely before slicing. Bread can be kept, wrapped tightly in plastic, at room temperature for up to 3 days.