Ingredients
- 12 long (inches)
- 5 bowl of an electric mixer fitted with a dough hook
- 3 loaves approximately
- 2 wide (inches)
- 2 c warm water
- 3 c bread flour additional (plus)
- 2 1/2 c rye flour
- 1 c black currants (dried)
- 1 c coarsely pecans (chopped)
- 7 1/2 tb caraway seeds
- 6 tablespoons caraway see place the loaves on a greased baking sheet (lightly)
- 1/4 c kosher salt recipe by the washington post
- 1 tb sugar
- 1 tb dry yeast
- 1 1/2 tablespoons caraway seeds
- 1 tb salt
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). ----
