Salt Crusted Rye Bread

Definitely one of my favorite breads. Skip lots of steps by making in a breadmaker and let it do its initial rise in the machine.
Then shape, let rise and finish up.
Servings: 2 Loaves

Salt Crusted Currant Pecan Rye Bread
1 T Dry yeast
1 T Sugid
7 1/2 T Caraway seeds
1 T Salt
2 1/2 c Rye flour
3 c Bread flour plus additional for working dough
2 c Warm water
1 c Coarsely chopped pecans
1 c Dried black currants or raisins
1/4 c Kosher salt

In the 5-quart bowl of an electric
mixer fitted with a dough hook, combine the yeast, sugar, 1 1/2 tablespoons
of the caraway seeds, the salt and both the rye and bread flours. Mix until
thoroughly combined. With the mixer running, slowly add the warm water and
mix until the dough forms a ball and leaves the sides of the bowl. This
will take about 2 minutes. Add the pecans and currants or raisins and mix
for 2 minutes more. Turn the dough out onto a floured board. Wipe out the
mixing bowl and spray with nonstick vegetable oil cooking spray. Return the
dough to the bowl, cover with a damp tea towel, and place in a warm (about
85 degrees) spot for about 1 hour, or until the dough has doubled in size.
Punch the dough down to release the trapped gases. Form into 3 loaves
approximately 12 inches long and 2 inches wide. Brush with cold water and
sprinkle generously with kosher salt and the remaining 6 tablespoons
caraway seeds. Place the loaves on a lightly greased baking sheet and let
sit in a warm place for about 20 minutes. Meanwhile, preheat the oven to
350 degrees.

Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even
browning. Cool on a wire rack. (Makes 3 loaves, about 15 servings).

Note: The perfect accompaniment to cheese or smoked salmon. This is one of
the recipes that made the Inn at Little Washington so famous. They’re
all contained in Patrick O’Connell’s new book, “The Inn at Little
Washington Cookbook”

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