Pecan Raisin Rye

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

• Ready In: 31 hrs
• Serves: 16

Ingredients

• BIGA

• 1⁄8 teaspoon instant yeast
• 1  cup bread flour
• 1⁄3 cup  cool water

• DOUGH

• 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

Directions

1. BIGA:
2. 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.
3. DOUGH:
4. 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.
5. 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.).
6. 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.