Salt-crusted Currant Pecan Rye Bread

Ingredients

12 gr dry yeast
14 gr sugar
65 gr caraway seeds
8 gr salt
325 gr rye flour
375 gr bread flour additional
475 ml warm water
140 gr coarsely pecans
170 gr black currants
34 gr kosher salt recipe by the washington post
5 bowl of an electric mixer fitted with a dough hook
12 gr caraway seeds
3 loaves approximately
12 long
2 wide
50 gr caraway see place the loaves on a greased baking sheet

Instructions

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). ----