-
1
In the 5-quart bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, 1 1/2 tablespoons of the caraway seeds, the salt and both the rye and bread flours.
-
2
Mix until thoroughly combined.
-
3
With the mixer running, slowly add the warm water and mix until the dough forms a ball and leaves the sides of the bowl.
-
4
This will take about 2 minutes.
-
5
Add the pecans and currants or raisins and mix for 2 minutes more.
-
6
Turn the dough out onto a floured board.
-
7
Wipe out the mixing bowl and spray with nonstick vegetable oil cooking spray.
-
8
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.
-
9
Punch the dough down to release the trapped gases.
-
10
Form into 3 loaves approximately 12 inches long and 2 inches wide.
-
11
Brush with cold water and sprinkle generously with kosher salt and the remaining 6 tablespoons caraway seeds.
-
12
Place the loaves on a lightly greased baking sheet and let sit in a warm place for about 20 minutes.
-
13
Meanwhile, preheat the oven to 350F (180C).
-
14
Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even browning.
-
15
Cool on a wire rack.
-
16
Note: The perfect accompaniment to cheese or smoked salmon.
-
17
This is one of the recipes that have made the Inn at Little Washington so famous.
