PECAN RAISIN RYE

Pecan Raisin Rye image

Provided by pammyowl

Time P1DT7h

Yield 16 serving(s)

Number Of Ingredients 13

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

Steps:

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.