Raisin pecan rye bread from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur Flour

  • rye flour
  • dried currants
  • pecans
  • instant yeast
  • pumpernickel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on October 30, 2019

    I make this bread regularly and it is delicious. I've made it with a combination of rye and pumpernickel flours, as the recipe calls for, and also subbing rye for the pumpernickel, and notice very little difference. I bake on a cookie sheet as directed, but find the loaf is more manageable (for slicing and eating) if I make the dough into an oblong shape instead of just a "flattened ball."

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