I am into whole wheat it seems at the moment. So I decided to make this loaf. Once again from the Hamelman Bread book (page 246).
A tip I can give if you want to make this one too : the oven temperature (450°F) was too high for me. The author mentions in the book that you wil need to lower the temperature by about 15°F after 20 minutes (because of the pecans and raisins).
This did not work for me, I did not check in time and after 20 minutes of baking I saw that the crust was already too caramelized, so I lowered the temperature but it was already too late. So this one had a slightly dark crust, but I liked it even though I had to scrape some crust off.
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