- Course: Breakfast.
- Cuisine: American.
- Prep time: 20 minutes.
- Cook time: 55 minutes.
- Total time: 11 hours 40 minutes.
INGREDIENTS:
MAKES 2 LOAVES
- 25ml/1½ tablespoon active dry yeast
- 700ml/24 fl oz/2¾ cups lukewarm water
- 670g/1½lb/6 cups strong white bread flour
- 505g/1lb 2oz/4½ cups rye flour
- 30ml/2 tablespoon salt
- 15ml/1 tablespoon honey
- 10ml/2 tsp caraway seeds, (optional)
- 115g/4oz/½ cup butter, at room temperature
- 225g/8oz/1⅓ cups pecan nuts, chopped.
STEPS:
- Combine the yeast and 120ml/ 4fl oz/½ cup of the water. Stir and leave for 15 minutes to dissolve.
- In the bowl of an electric mixer, combine the flours, salt, honey, caraway seeds, if using, and butter. With the dough hook, mix on low speed until well blended.
- Add the yeast mixture and the remaining water and mix on medium speed until the dough forms a ball.
- Transfer to a floured surface and knead in the pecan nuts.
- Return the dough to a bowl, cover with a plastic bag and leave in a warm place until doubled, about 2 hours.
- Grease two 21 x 12 cm/8½ × 4½in bread tins (pans).
- Knock back (punch down) the risen dough.
- Divide the dough in half and form into loaves. Place in the tins, seam side down. Dust the tops with flour. Cover with plastic bags and leave to rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 190°C/375°F/ Gas 5.
- Bake until the bottoms sound hollow when tapped, 45-50 minutes. Cool on racks.
Calories: 202kcal | Total Fat: 5g | Cholesterol: 4mg | Sodium: 191mg | Total Carbohydrate: 30g | Dietary Fiber: 7g | Total Sugars: 9g | Protein: 10g;
