1 cup pecan pieces, toasted
Vegetable oil for bowl
1 1/4 cups lukewarm water
2 1/4 tsp. instant yeast
2 cups bread flour
1 cup rye flour
2 1/2 tsp. table salt
1 tbsp. granulated sugar
1 1/2 tbsp. caraway seeds
3/4 cup dried cranberries (such as craisins), coarsely chopped
1 large egg
1 tbsp. water
Sea Salt (for sprinkling loaf-I use fleur de sel)
In a large mixing bowl, stir together yeast, flours, salt, sugar and caraway seeds. Add the water and mix with the paddle attachment of electric mixer on med-low until the dough comes together.
Switch to the dough hook of your electric mixer and mix dough on medium, 4-5 minutes, until dough is smooth and elastic. On low speed, add cranberries and pecans. Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap and let sit about 1 hour, until dough doubles in bulk.
Turn dough out onto a lightly floured surface. Roll out to a 13-inch x 10-inch rectangle, with short side facing you. Fold in 1/2-inch flaps on each corner of the short ends. Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Roll back and forth gently to seal the bottom seam. Transfer loaf to baking sheet lined with parchment paper, cover and let sit 45 minutes.
Preheat oven to 350 degrees F/180 degrees C.
Egg Wash and Bake:
Beat egg with the 1 tbsp. water. Brush the loaf generously with egg wash and sprinkle with sea salt. Bake in preheated oven until crust is deep golden brown and a thermometer registers 190 degrees F/87 degrees C, 35 to 40 minutes. Remove bread from oven and transfer to a wire rack and let cool completely.
Makes 1 loaf.
Submitted By: Milenko Samardzich
Date: August 30, 2009