Source:Breads From The La Brea Bakery by Nancy Silverston's
Makes 12 servings.
Preparation time: 6 hours
Tips: Rye Starter takes 3 days prior to Bake day.
Pecan Raisin Rye Bread
Also "Sweet Rye Chips"
Ingredients
Preparation
2 cups Rye starter, See note 1
1 tablespoon lard
1 1/4 teaspoons active dry yeast
1/3 cup warm water + 1 pinch sugar
2 1/4 teaspoons salt
2 cups unbleached flour
1 cup spelt flour
1 cup dark rye flour
1 cup pecan pieces, increase to your taste, see note 1
1 cup raisins, increase to your taste, see note 1
1 tablespoon blackstrap or surplus molasses, see note 2
3/4 to 1 cup warm water
To Make Rye Starter start 3 DAYS before ( start Monday am to bake Thursday afternoon).
RYE STARTER (see note *). ( Keep at room temperature and cover container but not airtight)
1. Place 1/4 cup white starter in a plastic container. Using only wood or plastic utensil feed as indicated:
- Day ONE: add 1/4 cup dark rye flour and enough lukewarm water to make a paste. Repeat feeding about 6 hours later.
- Day TWO: add 1/3 cup dark rye flour and about 1/4 cup lukewarm water. The consistency should be pasty and thick, but not impossible to stir. Adjust water if too thin or too dense. Repeat feeding about 6 hours later. Starter will crack on the top when is ready to be fed, then dome over and collapse on itself if not fed on time. Ideally, you want to feed it before the dome falls.
- Day THREE: Discard about 1/2 cup starter and repeat day TWO feedings. The starter is now ready to be use in the recipe. You may place the starter covered in the refrigerator for up to 7 days. To active the starter take out of the refrigerator and give it two daily feedings for two days before baking.
TO MAKE BREAD:
1. Mix 1/3 cup warm water, active dry yeast and pinch of sugar to dissolve, leave to until it foams, about 10 minutes.
2. In large mixer bowl place, 1 cup white flour, 1 cup dark rye flour and 1 cup spelt flour, and salt.
3. Add lard, molasses, sugar if desired, rye starter, dissolved yeast mixture and 3/4 cup warm water. Mix at low speed until incorporated. If dough is fairly stiff add the remaining 1/4 cup water, you still have 1 cup white flour to add. Mix for about 1 to 2 minutes , dough should be sticky and elastic.
4. Using the bread hook, slowly incorporate the remaining 1 cup of white flour. Do not over load with flour. Rye dough are usually stickier than white flours. Use only enough flour to form a elastic dough. Knead for about 5 to 6 minutes.
5. Add raisins and pecans and mix to incorporate. Grease bowl and dough all over. Place in bowl and cover with a wet towel and then plastic wrap. Allow to rise to about double in volume, 3 to 4 hours.
6. Punch dough and divide into two portions. Shape into oval loaves. Cover and let rise until about double, 2 hours.
7. About 30 minutes before baking time, preheat oven to 375 F degrees.
8. Bake for about 40 minutes or until the bread sound hollow. Cool completely before slicing.
TO MAKE SWEET RYE CHIPS:
1. If slicing the bread by hand, freeze it just until is firm enough to slice thinly. Slice the bread as thinly as possible, about 1/8 inch thick.
2. Brush each slice slightly with melted butter. Using a mesh or fine colander, sprinkle with granulated sugar.
3. Turn slices over and repeat step 2
4. Place slices in Teflon or silicone mate lined baking sheet.
5. Bake at about 300 F degrees for about 20 minutes on each side. Watch carefully. If toast are browing too fast while remain very moist, decrease temperature slightly. The baking time will depend on the moisture of the bread, i.e. using fresh or stale bread. The toasts should be dry but a bit moist in the center.
VARIATIONS: Chips can be made using a variety of breads using sugar or cinnamon sugar. Salty toasts can be brushed with butter and spices and dusted lightly with Parmesan cheese
NOTES : (*) Rye ferments much faster than any other flour, so a starter made with it will get way too sour if it's left unused for too long. You should not keep a rye starter dormant in the refrigerator for more than 1 week.So, unless you bake rye frequently it's better to built a new starter every time you plan to bake.
1) Increase up to 2 cups each for a very loaded loaf and if planning to make "Sweet Rye Chip" from these loaves.
2) For a sweeter bread add 2 tablespoon sugar. Surplus molasses is less bitter than the blackstrap.
Makes 2 large oval loaves
