I adore the King Arthur Flour recipe for raisin, rye and pecan bread! The raisins give the bread a wonderful sweetness. The mixture of rye and white flours gives a more wholesome flavor.
I make some changes to the recipe:
- One kind of rye flour, the kind found in grocery stores, is used. I don't want to buy several grinds of flour, like pumpernickel.
- Oil is substituted for the butter.
- The first loaf shown is made with all purpose flour. The second loaf is made with bread flour.
This bread was made several times before, as a freestanding loaf, and in my cast iron pot. When a fellow seller at the Farmer's Market gave me some of his rye flour to try, I just had to make it into this bread.
It takes 2 days to make this bread, because a starter is made the night before. The starter contains only 1/8 of a teaspoon of yeast, all purpose flour, and a small amount of water. The result is a stiff dough, which is placed in a small oiled bowl. The bowl is covered and left on the counter overnight.
I had planned to take a picture of the starter, twice, but forgot. Sorry. You'll just have to try making this wonderful bread!
The next morning, I mixed together the ingredients, except the raisins and pecans. The dough rose for about an hour. It was a bit sticky and puffy. It didn't double in size, which the recipe said was normal. I used my mixer to add the nuts and raisins. Some extra flour was added--the recipe called for kneading in the nuts and raisins on a floured surface. Therefore, this was the time to add extra flour!
The first time, a freestanding loaf was made on my stone. I wish that I had put the dough in a bowl to rise, so it wouldn't spread out so much:
The second time, the dough rose and baked in a 9" baking pan:
This made a nice round loaf. However, I'd like a bit more rustic look.
The second bread was a gift for a friend, who did a favor for me. It was hard to resist, as the aroma was wafting out of the oven.
My friend just called and said the bread was fabulous--most of the bread never made it home (it was shared with a friend).
Thanks for stopping by. I hope you will leave a comment, and post what you baked.