1 tb Dry yeast
1 tb Sugar
7 1/2 tb Caraway seeds
1 tb Salt
2 1/2 c Rye flour
3 c Bread flour plus additional
; for working dough 2 c Warm water; (95 degrees)
1 c Coarsely chopped pecans
1 c Dried black currants or
-raisins 1/4 c Kosher salt
Recipe by: The Washington Post 11/13/96 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. Mix until thoroughly combined. With the mixer running, slowly add the warm water and mix until the dough forms a ball and leaves the sides of the bowl. This will take about 2 minutes. Add the pecans and currants or raisins and mix for 2 minutes more. Turn the dough out onto a floured board. Wipe out the mixing bowl and spray with nonstick vegetable oil cooking spray. 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.
Punch the dough down to release the trapped gases. Form into 3 loaves approximately 12 inches long and 2 inches wide. Brush with cold water and sprinkle generously with kosher salt and the remaining 6 tablespoons caraway seeds. Place the loaves on a lightly greased baking sheet and let sit in a warm place for about 20 minutes. Meanwhile, preheat the oven to 350 degrees.
Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even browning. Cool on a wire rack. (Makes 3 loaves, about 15 servings). Note: The perfect accompaniment to cheese or smoked salmon. This is one of the recipes that have made the Inn at Little Washington so famous. They’re all contained in Patrick O’Connell’s new book, “The Inn at Little Washington Cookbook” (Random House, $50). —–