PECAN RAISIN RYE
This bread makes awesome toast, and is also great bread to serve with strong cheese and fruit. From KAF
Provided by pammyowl
Categories Yeast Breads
Time P1DT7h
Yield 16 serving(s)
Number Of Ingredients 13
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.
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SAMID HASAN JOY
joy.s94@yahoo.comI'm not sure what happened, but my bread turned out really dense and dry. I think I might have over-kneaded it.
Anthonia Thomas
t@hotmail.co.ukThis bread is so good! I can't stop eating it. I'm definitely going to make it again soon.
NAiM Pubg
naim-pubg2@yahoo.comI love how easy this recipe is to follow. I'm a beginner baker and this was one of the first things I made that turned out great!
Zeshan Rao
raoz99@hotmail.comI followed the recipe exactly, but my bread didn't turn out as good as the pictures. I'm not sure what I did wrong.
Shally Kisuya
shally.k33@gmail.comThis was my first time baking rye bread and it turned out perfectly! Thanks for the great recipe.
edison Cordova
edison-cordova@gmail.comI've tried many pecan-raisin rye bread recipes, and this one is by far the best. It's the perfect balance of sweet, nutty, and tangy.
GBURGS
gburgs@yahoo.comThis bread is a bit too sweet for my taste.
Brandon Johnston
b-johnston@gmail.comI'm not a huge fan of raisins, but I really enjoyed this bread. The pecan flavor really shines through.
Faizan Masood
masood_f79@gmail.comNot bad, but not the best rye bread I've ever had.
Syed Muhammad Umair
u-s26@gmail.comThis recipe is a keeper! The bread is so flavorful and moist. I'll be making it again and again.
Amanda Slater
s3@hotmail.comI've never had pecan and raisin rye bread before, but it was delightful. I'll definitely be making this again.
Karinathapamagar Karinathapamagar
karinathapamagarkarinathapamagar@hotmail.comI made this bread for a potluck and it was a hit! Everyone loved the unique flavor.
Precious Quilatan
quilatan.precious@hotmail.comThis rye bread is a bit denser than I prefer, but the flavor is excellent.
Andee LittleShield
andee.l@yahoo.comI had some trouble finding rye flour, but it was worth the effort. This bread is so unique and flavorful.
Rajpoot qasim
qasimr@hotmail.comI love the nutty flavor of this bread. It's perfect for sandwiches or toast.
Jayed Ahamed
jayeda83@yahoo.comMy loaf didn't rise as much as I expected, but it still tasted amazing. I'll try adjusting the yeast amount next time.
Md Mominislam
md-m92@gmail.comSuch an easy recipe to follow! I'm not an experienced bread baker, but this rye bread turned out great.
sohans islam
is@hotmail.comThis rye bread was absolutely delicious! The pecan and raisin combo is a perfect balance of sweet and nutty. The bread is crusty on the outside and soft and chewy on the inside, just the way I like it.