Pecan Nut Rye Bread Recipe

25 ml

700 ml

675 g

500 g

30 ml

15 ml

10 ml

115 g

225 g

Active dried yeast

Lukewarm water

Strong flour

Rye flour

Salt

Clear honey

Caraway seeds (optional)\

Butter, at room temperature

Pecan nuts, chopped

• Combine the yeast and 120 ml of water.
• Stir and leave for 15 minutes to dissolve. In the bowl of an electric mixer, combine the flours, salt, honey, caraway seeds and butter. With the dough hook, mix on low speeds until well blended.
• Add the yeast mixture and the remaining water and mix on medium speed until the dough forms a ball.
• Transfer to a floured surface and knead in the pecan nuts.
• Return the dough to a bowl, cover with a plastic bag and leave in a warm place until doubled, about 2 hours. Grease two 21.5 x 11.5 cm loaf tins. Punch down the risen dough.
• Divide the dough in half and form into loaves. Place in the tins, seam-sides down. Dust the tops with flour.
• Cover with plastic bags and leave to rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 190^oC/375^oF/Gas 5. Bake until the bases sound hollow when tapped, 45 - 50 minutes. Transfer to wire racks to cool completely.