Pecan Raisin Rye Recipes

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PECAN RAISIN RYE



Pecan Raisin Rye image

This bread makes awesome toast, and is also great bread to serve with strong cheese and fruit. From KAF

Provided by pammyowl

Categories     Yeast Breads

Time P1DT7h

Yield 16 serving(s)

Number Of Ingredients 13

1/8 teaspoon instant yeast
1 cup bread flour
1/3 cup cool water
1 1/4 teaspoons salt
3 tablespoons brown sugar
1/2 cup rye flour
1/2 cup pumpernickel flour
1 cup unbleached all-purpose flour
3/4 cup lukewarm water
2 teaspoons instant yeast
2 tablespoons butter
1/2 cup chopped pecans
1 cup currants or 1 cup raisins

Steps:

  • BIGA:.
  • Make the biga by stirring together the yeast, flour, and water. The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight.
  • DOUGH:.
  • Next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk.
  • Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a greased 9" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes or until puffy. PREFERRED 2nd RISE METHOD: For the second rise, let rise for 1 hour then put into the refrigerator and bake the next day or so. The bread gets better texture and taste from a slow cool rise. (The prep time follows the Preferred Method.).
  • Preheat the oven to 350°F Bake the bread for about 50 to 55 minutes (tenting it lightly for the final 15 minutes), until its interior registers 190°F to 195°F on an instant-read thermometer. Remove the bread from the oven and cool it on rack.

RYE WHISKEY BRIE



Rye Whiskey Brie image

This mix of baked brie topped with brown sugar, pecans, and rye whiskey is too good for words. You could use any other type of whiskey, such as bourbon. Serve with crackers.

Provided by Terri Gainer

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 20m

Yield 4

Number Of Ingredients 4

1 (8 ounce) round Brie cheese
¼ cup brown sugar
¼ cup chopped pecans
1 tablespoon rye whiskey

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish.
  • Bake the Brie in the preheated oven until softened, about 5 minutes.
  • While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.

Nutrition Facts : Calories 298 calories, Carbohydrate 14.7 g, Cholesterol 56.7 mg, Fat 20.6 g, Fiber 0.7 g, Protein 12.4 g, SaturatedFat 10.3 g, Sodium 360.5 mg, Sugar 13.9 g

PECAN RAISIN BREAD



Pecan Raisin Bread image

We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2-1/2 pounds, 16 slices).

Number Of Ingredients 10

1 cup plus 2 tablespoons water (70° to 80°)
8 teaspoons butter
1 egg
6 tablespoons sugar
1/4 cup nonfat dry milk powder
1 teaspoon salt
4 cups bread flour
1 tablespoon active dry yeast
1 cup finely chopped pecans
1 cup raisins

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

RAISIN RYE BREAD



Raisin Rye Bread image

In Amite, Louisiana, Audrey Lanier relies on her bread machine to fix this moist dark brown loaf. Satisfying slices get plenty of flavor from aniseed, caraway and fennel, along with bursts of sweetness from the raisins.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 16 servings).

Number Of Ingredients 15

1 cup warm 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup canola oil
1/4 cup molasses
1/4 cup packed brown sugar
1-1/2 teaspoons salt
1 teaspoon grated orange zest
1/4 cup quick-cooking oats
3/4 cup rye flour
2-3/4 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup raisins
1/2 teaspoon aniseed
1/2 teaspoon caraway seeds
1/4 teaspoon fennel seed, crushed

Steps:

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the raisins, aniseed, caraway and fennel.

Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

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  • The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight., To make the dough: The next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough., Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk., Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit., Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a bread baking bowl or greased 9" round cake pan.


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