Salt-crusted Currant Pecan Rye Bread

Ingredients

1 tb dry yeast
1 tb sugar
7 1/2 tb caraway seeds
1 tb salt
2 1/2 c rye flour
3 c bread flour additional
2 c warm water
1 c coarsely pecans
1 c black currants
1/4 c kosher salt recipe by the washington post
5 bowl of an electric mixer fitted with a dough hook
1 1/2 tablespoons caraway seeds
3 loaves approximately
12 long
2 wide
6 tablespoons 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). ----