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Joe Ortiz
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Salt-Crusted Currant Rye Bread

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard

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Salt-Crusted Currant Rye Bread


The Inn at Little Washington Cookbook:
A Consuming Passion

by Patrick O’Connell, 1996, Random House

 “We’ve been serving this bread for years, and our guests continue to rave about it. It’s surprisingly easy to make and freezes beautifully. Form it into long, slender loaves and slice it very thinly with a serrated knife as a cocktail bread. You’ll find
it to be the perfect accompaniment to cheese or smoked salmon.”

Makes 3 loaves

1 package (1 tablespoon) dry yeast
1 tablespoon sugar
1 tablespoon salt
7 1/2 tablespoons caraway seeds
2 1/2 cups rye flour
3 cups bread flour
2 cups warm (95 degrees F) water
1 cup coarsely chopped pecans
1 cup dried black currants or raisins
Nonstick cooking spray
1/4 cup kosher salt

1. In the 5-quart bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, salt, 1 1/2 tablespoons of the caraway seeds, the rye flour, and bread flour. Mix until thoroughly combined.
2. With the mixer running, slowly add the water and mix until the dough forms a ball and leaves the sides of the bowl. This will take about 2 minutes.
3. Add the pecans and currants or raisins and mix for 2 minutes more.
4. Turn the dough out onto a floured board. Wipe out the mixing bowl and spray with nonstick cooking spray. Return the dough to the bowl, cover
with a damp tea towel, and place in a warm (about 85 degrees) spot for
about 1 hour, or until the dough has doubled in size.
5. Punch the dough down to release the trapped gases. Form it into 3 loaves approximately 12 inches long and 2 inches wide. Brush with cold water
and sprinkle generously with the kosher salt and remaining 6 tablespoons caraway seeds.
6. Place the loaves on a lightly greased baking sheet and let sit in a warm
place for about 20 minutes. Meanwhile, preheat the oven to 350 degrees.
7. Bake for 30 minutes, turning the pan every 10 minutes or so to ensure
even browning.
8. Cool on a wire rack.
 

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