Salt-Crusted Currant Pecan Rye Bread

This recipe is from The Inn at Little Washington. It's excellent on it's own or as an accompaniment to cheese or smoked salmon. I especially like it topped with gravlax and a sweet mustard sauce.

(Makes 3 loaves, about 15 servings)

Ingredients

1 tablespoon dry yeast
1 tablespoon sugar
7 1/2 tablespoons caraway seeds
1 tablespoon salt
2 1/2 cups rye flour
3 cups bread flour, plus additional for working dough
2 cups warm water
1 cup pecans, coarsely chopped
1 cup dried black currants or raisins
¼ cup kosher salt

Directions

1. In the 5-quart bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, 1½ tablespoons of the caraway seeds, the salt, and both the rye and bread flours. Mix until thoroughly combined.

2. 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.

3. 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.

4. 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.

5. Bake for 30 minutes, turning the pan every 10 minutes or so to ensure even browning. Cool on a wire rack.