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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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this bread is different than your ordinary rye bread... it sounded good so I thought I would post it... the recipe and photo are from King Arthur Ingredients:
biga |
1/8 teaspoon instant yeast |
1 cup (4 1/4 ounces) king arthur unbleached all-purpose flour |
1/3 cup (2 5/8 ounces) cool water |
dough |
1 1/4 teaspoons salt |
3 tablespoons (1 3/4 ounces) brown sugar, light or dark |
1/2 cup (1 7/8 ounces) medium or light rye flour |
1/2 cup (1 7/8 ounces) pumpernickel |
1 cup (4 1/4 ounces) king arthur unbleached all-purpose flour |
3/4 cup (6 ounces) lukewarm water |
2 teaspoons instant yeast |
2 tablespoons (1 ounce) butter |
1/2 cup (2 ounces) chopped pecans |
1 cup (5 ounces) currants or raisins |
Directions:
1. 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.
2. 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.
3. 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, until it's puffy.
4. 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. Yield: about 16 servings
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