Paul Hollywood's Pecan Loaf
A rustic artisan loaf combining rye, bread, and whole wheat flours with toasted pecans, bound together with blackstrap molasses and maple syrup. The vital wheat gluten strengthens the dough structure, creating a tender crumb despite the density of three flours. Nutty pecans throughout offer textural contrast and earthy depth. Best served warm or at room temperature with butter or cream cheese. Paul Hollywood's version stands apart through its specific flour blend, extended rise times, and careful kneading sequence that builds gluten without overworking the soft dough. Excellent for weekend baking when you can accommodate the multi-hour fermentation.
Ingredients
- ¾ cups rye flour, none
- ¾ cups bread flour, none
- 2 ½ cups whole wheat flour, none
- ¼ oz vital wheat gluten, none(optional)omit0dietarytexture
note: omit reduces structure slightly, loaf may be denser
- ⅓ oz salt, none
- ⅓ oz instant yeast, none
- ⅝ oz blackstrap molasses, nonedark honey1:1flavorsweetness
honey yields milder molasses flavor
- ⅝ oz maple syrup, none
- 2 tbsp butter, unsalted and softenedolive oil0.75:1 ratiodairy-freeflavordairy-free
reduces richness, shifts flavor profile toward olive
Full guide → - 1 ½ cups water, lukewarmreserved potato water1:1nutritionfermentation
adds starch for softer crumb and extended fermentation
Full guide → - 9 oz pecan halves, coarsely chopped
Instructions
- 1
Combine rye flour, bread flour, whole wheat flour, vital wheat gluten, and salt in stand mixer bowl; stir well and push to one side.
- 2
Place instant yeast on opposite side of bowl.
- 3
Add softened butter, blackstrap molasses, maple syrup, and three-quarters of the lukewarm water; stir by hand, scraping bowl sides until mixed.
- 4
Attach dough hook and knead on low speed, adding remaining water gradually, for 4 minutes, stopping to scrape bowl as needed.
- 5
Return to stand and knead on medium speed for about 5 minutes until dough is soft and clings droopily to hook while clearing bowl sides.
- 6
Add pecans and knead on low to medium for 1-2 minutes until distributed and some are smashed.
- 7
Cover bowl and let rise in warm place until doubled, 1-3 hours.
- 8
Turn dough onto floured baking mat, lightly coat with flour, and press into rectangle, pushing out air.
- 9
Fold dough over itself once or twice to release more air, then roll into long cylinder and shape into tapered 11 ¾" loaf.
- 10
Transfer to parchment-lined baking sheet, cover with greased plastic wrap, and let rise 1 hour until puffed.
- 11
About 20 minutes before second rise completes, preheat oven to 410F.
- 12
Dust loaf lightly with flour and make deep diagonal cuts forming x pattern using a razor blade.
- 13
Bake for 35 minutes.
- 14
Cool before serving.
Tips
The dough should feel soft and droopy after medium-speed kneading. This indicates proper gluten development without overworking; a stiff dough will yield dense crumb and tougher texture.
Extended rise times (up to 3 hours for first rise) develop deeper flavor through fermentation. Plan accordingly or use cooler kitchen environment to slow yeast activity.
Score with a sharp razor blade at 45-degree angles for clean x pattern; dull knives drag dough and deflate loaf, resulting in flat bread and uneven bake.
Good to Know
Wrap cooled loaf in food-grade plastic wrap or seal in airtight container at room temperature up to 3 days. Freeze up to 2 months wrapped tightly; thaw at room temperature 2-3 hours. Do not refrigerate as starch retrogrades quickly, staling bread faster.
Prepare dough through first rise up to 24 hours ahead. Punch down, refrigerate in airtight container, remove 1 hour before shaping and second rise. Alternatively, shape loaf, freeze on baking sheet, then place frozen loaf directly into preheated oven, adding 5-10 minutes to bake time.
Slice warm or at room temperature. Toast thicker slices and top with salted butter, cream cheese, almond butter, or aged cheddar. Pairs with soups, stews, spreads, or eaten plain with tea or coffee.
Common Mistakes
Add water too quickly to avoid a wet, sticky dough that won't hold shape during shaping; add gradually while kneading and assess dough feel.
Skip the second kneading stage to avoid underdeveloped gluten; the medium-speed knead is critical for structure despite soft dough feel.
Forget to score before baking to avoid an uncontrolled burst during oven spring; proper scoring guides where bread expands.
Use dull scoring blade to avoid dragging dough and deflating loaf; sharp razor or lame ensures clean cuts that release steam evenly.
Substitutions
Dairy-Free Swaps
reduces richness, shifts flavor profile toward olive
Full guide →General Alternatives
honey yields milder molasses flavor
adds starch for softer crumb and extended fermentation
Full guide →note: omit reduces structure slightly, loaf may be denser
FAQ
Can I use a food processor instead of a stand mixer?
No. The two-stage kneading process requires speed control and bulk gluten development over time. Food processor mixing is too intense and too brief; it will overdevelop gluten, toughen the dough, and generate excess heat.
What if my dough hasn't doubled after 3 hours?
Kitchen temperature affects yeast activity. If room is cool (below 70F), extend rise time to 4-5 hours. Do not rush by increasing oven heat. Visual cues matter more than time; dough should be puffy and jiggly when poked gently.
How long can I keep the baked loaf before it goes stale?
Room-temperature storage keeps bread edible 3 days but texture softens by day 2. Slice only what you eat same day. Freeze remainder wrapped tightly; it maintains quality 2 months. Thaw unwrapped at room temperature to avoid condensation.