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1
Preheat the oven to 350F.
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2
Spread pecans in a single layer on a rimmed baking sheet.
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3
Toast until fragrant, about 10 minutes.
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4
Set aside to cool completely.
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5
Meanwhile, line a baking sheet with parchment paper, and brush with oil; set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve.
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7
Let stand until foamy, about 5 minutes.
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8
Add the flours, table salt, sugar, and caraway seeds, and mix on medium-low speed until dough just comes together.
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9
If the dough is too dry, add more warm water, 1 tablespoon at a time, and continue beating.
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10
Switch to the dough hook, and beat on medium speed until dough is smooth, elastic, and slightly tacky, 4 to 5 minutes.
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11
With mixer on low speed, mix in cranberries and reserved pecans.
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12
The dough will feel stiff; push in any loose cranberries and pecans with your fingers.
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13
Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
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14
In a small bowl, beat the egg with 1 tablespoon water.
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15
Turn out the dough onto a lightly floured work surface.
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16
Roll out dough to a rectangle, about 13 by 10 inches and 1/2 inch thick, with a short side facing you.
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17
Fold 1/2-inch flaps inward on the shorter sides of the rectangle: Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log.
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18
Gently roll the log back and forth to seal the seam.
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19
(If the seam doesnt stay sealed, brush it with beaten egg, and press down again to seal.)
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20
Transfer loaf to the prepared baking sheet, seam side down; cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertip, about 45 minutes.
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21
Brush the loaf generously with the egg wash, and sprinkle with sea salt.
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22
Bake, rotating sheet halfway through, until the crust is deep golden brown, and an instant-read thermometer inserted in the center of the bread registers 190F, 35 to 40 minutes.
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23
Transfer bread to a wire rack to cool completely before slicing.
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24
Bread can be kept, wrapped tightly in plastic, at room temperature for up to 3 days.
