Pecan Raisin Rye

Name: Pecan Raisin Rye
Ingredients: BIGA; 1/8 teaspoon instant yeast; 1 cup bread flour; 1/3 cup cool water; DOUGH; 1 1/4 teaspoons salt; 3 tablespoons brown sugar; 1/2 cup rye flour; 1/2 cup pumpernickel flour; 1 cup unbleached all-purpose flour; 3/4 cup lukewarm water; 2 teaspoons instant yeast; 2 tablespoons butter; 1/2 cup chopped pecans; 1 cup currants or 1 cup raisins

15 ingredients

1 steps

Ingredients

BIGA
1/8 teaspoon instant yeast
1 cup bread flour
1/3 cup cool water
DOUGH
1 1/4 teaspoons salt
3 tablespoons brown sugar
1/2 cup rye flour
1/2 cup pumpernickel flour
1 cup unbleached all-purpose flour
3/4 cup lukewarm water
2 teaspoons instant yeast
2 tablespoons butter
1/2 cup chopped pecans
1 cup currants or 1 cup raisins

Directions

1

["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