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Salt Encrusted Cranberry Pecan Rye Bread

kept byPhil

A loaf recipe by Patrick O'Connell of the Inn at Little Washington, highlighted by and available at


1 package (1 tablespoon) dry yeast
1 tablespoon sugar
1 tablespoon salt
7 1/2 tablespoons caraway seeds (divided)
2 1/2 cups ry flour
3 cups bread flour
2 cups warm water
1 cup coarsely chopped pecans
1 cup dried black currants or raisins
1/4 cup kosher salt



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