Wow. This bread it amazing! I made it with walnuts instead of pecans, because when I was at the store, I picked up the wrong nuts. I also substituted wheat for the rye. My only concern was it didn't brown up quite as nice as the blog pictures, but it's just fine. I baked it in a pyrex souffle type pan with a foil cover. I put a pizza stone on the rack below it to ensure it didn't get too dark on the bottom. I will be honest... I didn't wait for it to cool all of the way before slicing. It just smelled so good I couldn't wait! I will definitely make this again!!

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