Raisin Pecan Rye Bread

BIGA:

1/8 tsp yeast
1 c all purpose flour
1/3 c water

DOUGH:

1.5 tsp salt
3 tbsp brown sugar
1 c rye flour
1 c all purpose flour
3/4 c water
2 tsp yeast
2 tbsp butter
1/2 c chopped pecans
1 c chopped raisins

DIRECTIONS:

BIGA:

  1. Mix well. It is a stiff dough.
  2. LET RISE overnight.

DOUGH:

  1. Next day, mix biga with all the dough ingredients (except the pecans and raisins).
  2. LET RISE 1 hour.
  3. Deflate. Knead in pecan and raisins.
  4. LET RISE 1 hour.
  5. Preheat oven to 350 F.
  6. Bake 25 min.
  7. Tent with aluminum foil. Bake 15 min.
  8. Interior should read 190 F with bread thermometer.
  9. Remove bread from oven and let cool on rack.
  10. Enjoy!
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