Raisin-pecan rye bread from King Arthur Flour

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Notes about this recipe

  • Recipe Notes

    Can substitute currants for raisins.

  • chawkins on November 02, 2019

    Great bread, super easy to make, loaded with raisins and yet not too sweet, tender crumb with a slight chew and good crust. I used half rye and half all purpose flour instead of quarter rye, quarter pumpernickel and half all purpose called for in the recipe, baked in a 9-inch springform pan for 50 mins tented for the last 15, internal temperature was 192 Fahrenheit.

  • Globegal on September 09, 2018

    Used a bread machine. This is chock-full of currants. The pecans add a nice crunch as kept pieces on the larger size. Had to substitute 9-grain flour & Medium Rye for the pumpernickel and Light Rye flour.

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