Salt-Crusted Currant Pecan Rye Bread
Submitted by michelej
Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.
YIELD
3 loavesPREP
30 minCOOK
30 minREADY
This artisan rye bread from the Inn at Little Washington balances earthy rye flavor with sweet dried currants, crunchy pecans, and a generous crust of kosher salt and caraway seeds. It yields three long, narrow loaves with a chewy crumb and a savory, crunchy exterior.
The dough uses both rye flour and bread flour in a roughly 45/55 split. Rye flour alone doesn’t develop enough gluten for good structure, so the bread flour provides the backbone while the rye contributes that distinctive tangy, slightly sour flavor. The dough hook does the work here, mixing until the dough pulls cleanly from the bowl sides.
Brushing the shaped loaves with cold water before sprinkling on the kosher salt and caraway seeds is what makes that crust stick. The water acts as glue, and the generous amount of caraway (six tablespoons just for the exterior) creates an aromatic, seed-covered surface that crackles when you slice into it.
Pro Tips
- Keep the water at about 95°F (35°C) when mixing. Too hot kills the yeast; too cold slows the rise and you’ll wait all day.
- Let the dough rise in a warm spot (around 85°F/30°C). Near a preheating oven or on top of the fridge usually works.
- Rotate the baking sheet every 10 minutes during baking. Three loaves crowd the pan, and even rotation ensures all three brown evenly.
- Cool completely on a wire rack before slicing. Cutting warm bread compresses the crumb and makes it gummy.
Variations
- Swap currants for golden raisins or dried cranberries for a different fruit sweetness.
- Serve sliced thin with smoked salmon, cream cheese, and capers for a classic pairing.
- Toast thick slices and top with sharp aged cheddar for a simple but satisfying snack.
Ingredients
Directions
In the 5-quart bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, 1½ tablespoons of the caraway seeds, the salt and both the rye and bread flours.
Mix until thoroughly combined.
With the mixer running, slowly add the warm water and mix until the dough forms a ball and leaves the sides of the bowl.
This will take about 2 minutes.
Add the pecans and currants or raisins and mix for 2 minutes more.
Turn the dough out onto a floured board.
Wipe out the mixing bowl and spray with nonstick vegetable oil cooking spray.
Return the dough to the bowl, cover with a damp tea towel, and place in a warm (about 85 degrees) spot for about 1 hour, or until the dough has doubled in size.
Punch the dough down to release the trapped gases.
Form into 3 loaves approximately 12 inches long and 2 inches wide.
Brush with cold water and sprinkle generously with kosher salt and the remaining 6 tablespoons caraway seeds.
Place the loaves on a lightly greased baking sheet and let sit in a warm place for about 20 minutes.
Meanwhile, preheat the oven to 350℉ (180℃).
Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even browning.
Cool on a wire rack.
Makes 3 loaves, about 15 servings.
Note: The perfect accompaniment to cheese or smoked salmon.
This is one of the recipes that have made the Inn at Little Washington so famous.
Comments
