Salt-crusted Currant Pecan Rye Bread

• 12 long (inches)
• 5 bowl of an electric mixer fitted with a dough hook
• 3 loaves approximately
• 2 wide (inches)
• 475 ml warm water
• 375 gr bread flour additional (plus)
• 325 gr rye flour
• 170 gr black currants (dried)
• 140 gr coarsely pecans (chopped)
• 65 gr caraway seeds