A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Raisin-Pecan Rye Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Raisin-Pecan Rye Bread Recipe Raisin-Pecan Rye Bread Recipe

There's something very right about the combination of rye flour, raisins, and pecans. The subtle, earthy flavor of rye, the nuttiness of the pecans, and the offsetting sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once. This dense, moist bread is delicious spread with butter (toasted or not); or serve it with Roquefort or another assertive cheese.

Connect with us

At a glance

Prep
Bake
Total
Yield
16 servings
Nutrition information

Ingredients

Choose your measure:

Biga (starter)

Dough

Instructions

  1. To make the biga: Stir 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. The 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.
  3. 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.
  4. Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit.
  5. 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.
  6. 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.
  7. Remove the bread from the oven and cool it on a rack.
  8. Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 1 slice, 68g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 202 cal
  • Calories from Fat
  • Total Fat 5g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 4mg
  • Sodium 191mg
  • Total Carbohydrate 30g
  • Dietary Fiber 7g
  • Sugars 9g
  • Protein 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.