Pecan Rye Bread

1 ½ packages yeast (4 ½ teaspoons)
3 cups warm water
5 cups unbleached all purpose flour
3 cups rye flour
2 tablespoons salt
1 tablespoon honey
2 teaspoons caraway seeds (optional)
½ cup (1 stick) butter at room temperature
2 cups pecans chopped

Combine the yeast and ½ cup of the water. Stir and leave for 15 minutes to dissolve.

In the bowl of an electric mixer, combine the flours, salt, honey, caraway seeds, and butter. Mix on low speed until well blended.

Add the yeast mixture and the remaining water and mix on medium speed until the dough forms a ball.

Transfer to a floured surface and knead in the pecans.

Return the dough to a large oiled bowl, turn to coat, cover with a clean towel, and leave in a warm place until doubled in volume, about two hours.

Butter 2 bread pans.

Punch down the risen dough.

Divide the dough in half and form loaves. Place in the pans, seam-side down. Dust the tops with flour.

Cover and let rise until doubled in volume, about an hour.

Preheat the oven to 375º

Bake until the bottoms sound hollow when tapped, 45-50 minutes. When done, remove the bread from the pans and cool on racks.

This recipe comes from American Baking Heritage by Patricia Lousada.