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1
In a bowl, combine both flours with the yeast.
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2
Add 3 1/4 cups of warm water and stir until a soft dough forms.
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3
If the dough is too stiff, add 2 more tablespoons of warm water.
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4
Let the dough rest for 15 minutes.
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5
Scrape the dough onto a lightly floured surface.
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6
Knead and work the dough until smooth but still very sticky, about 5 minutes.
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7
Flatten the dough and sprinkle it with the salt; knead until the salt is evenly incorporated, about 5 minutes.
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8
The dough will tighten slightly.
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9
Flatten the dough and scatter the cranberries and pecans on top.
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10
Fold the dough over the fruit and nuts and knead them in.
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11
Lightly oil the bowl, add the dough and turn to coat.
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12
Cover and let stand until doubled in volume, about 2 hours.
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13
Line 2 large baking sheets with parchment paper; brush with oil.
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14
Punch down the dough, then cut into 2 pieces.
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15
Flatten each piece of dough into a 10-inch oval.
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16
Fold in the short ends as you would a billfold and pinch the ends.
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17
Pat the dough into a 9-inch oval loaf; transfer to one of the baking sheets, seam side down.
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18
Repeat to form the second loaf.
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19
Lightly brush 2 pieces of plastic wrap with oil and loosely cover the loaves.
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20
Refrigerate overnight.
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21
Uncover the loaves; let stand at room temperature for 2 hours, until slightly risen.
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22
Using a knife, make a 1/2-inch-deep slash down the length of each loaf.
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23
Preheat the oven to 400.
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24
Bake the loaves for about 40 minutes, shifting the baking sheets halfway through.
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25
The loaves are done when they're browned and an instant-read thermometer inserted in the center registers 170.
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26
Transfer the loaves to a rack and let cool before slicing.
