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This recipe, which first appeared in our Baking Sheet newsletter, makes a dark, chewy, raisin-studded rye bread.
1 1/2 cups Rye Flour Blend OR 1/2 cup each white rye flour, pumpernickel, and King Arthur Unbleached Special Bread Flour
1 1/2 cups King Arthur Unbleached Special Bread Flour
1 1/2 teaspoons salt
3 tablespoons brown sugar
1 1/4 cups water
2 teaspoons instant yeast
2 tablespoons butter
1/2 cup chopped pecans
1 cup currants or raisins
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the currants and pecans, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple, kneading in the currants and pecans during the final couple of minutes. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
Shape the dough into a ball, and place it on a lightly greased sheet pan. Cover the pan with a dough cover, or some lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's puffy.
Bake the bread in a preheated 350°F oven for about 40 minutes (tenting it lightly with aluminum foil for the final 15 minutes) until its interior registers 190°F on an instant-read thermometer. Yield: 1 loaf, about 16 servings.