Raisin-Pecan Bread

Ingredients

• 100g starter
• 380g raisin-soaking tea/water
• 375g white flour
• 75g rye flour
• 50g whole-wheat flour
• 100g raisins (pre-soaked in Earl Grey)
• 11g salt
• 3g yeast
• 80g pecans

Notes

Bake for an 50 minutes at 425 (or 400?). Cover with foil after 15-20 minutes.

Recipe calls for 50/50 water/tea; I just use all the tea I have. I often add a little more pecans. Also can replace some white flour with buckwheat.