Pecan Raisin Rye
Elevate your homemade bread game with this delightful Pecan Raisin Rye, a flavorful and hearty loaf that perfectly balances the earthy richness of rye flour with the nutty crunch of pecans and the natural sweetness of raisins. Infused with honey and a hint of buttery goodness, this artisan-style bread boasts a tender texture and a golden, crusty exterior. Simple ingredients come together through traditional kneading and rising techniques, making this recipe as rewarding to prepare as it is to enjoy. Perfect for breakfast, a unique sandwich base, or as a stand-alone snack spread with soft butter, this bread is a versatile staple you'll love baking. Whether you're a seasoned baker or a beginner looking to try rustic bread recipes, this Pecan Raisin Rye is the ultimate treat for bread enthusiasts!
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Recipe Information
Ingredients
- 250 grams Rye flour
- 150 grams All-purpose flour
- 250 ml Warm water (about 110°F/45°C)
- 7 grams Instant yeast
- 7 grams Salt
- 30 grams Honey
- 30 grams Unsalted butter (melted)
- 100 grams Chopped pecans
- 100 grams Raisins
Instructions
In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the warm water, honey, and instant yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
Add the yeast mixture and melted butter to the dry ingredients. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more all-purpose flour, one tablespoon at a time.
Gently knead in the chopped pecans and raisins until evenly distributed throughout the dough.
Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release excess air and shape it into a loaf or round boule. Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the dough again and let it rise for another 30-40 minutes, or until it's slightly puffy.
Preheat your oven to 375°F (190°C). If desired, lightly score the top of the loaf with a sharp knife for decoration.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 427.5 g | 155% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 96.2 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2690 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
