© Edward Pond
Raisin Rye Bread
- ACTIVE: 20 MIN
- TOTAL TIME: 4 HR
- SERVINGS: 8
Good News Lionel Vatinet developed this hearty breada good source of fiberto satisfy his Eastern European customers.
More Breads and Biscuits
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1 1/2 cups dark rye flour
- 1 1/4 teaspoons fine sea salt
- 1 teaspoon active dry yeast
- 1 1/2 cups cool (60°) water
- 1 cup golden raisins
- In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast. Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer. Add the raisins and knead just until evenly distributed.
- Transfer the dough to a lightly floured work surface and form into a ball. Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 450° and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray. Turn the dough out into the casserole. Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
- Remove the plastic. Dust the top of the dough with all-purpose flour. Using a razor blade or sharp knife, make a shallow X in the top of the dough. Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200°. Tip the bread out onto a wire rack. Let the bread cool slightly before slicing and serving.
Make AheadThe bread can be wrapped in plastic and kept at room temperature for up to 4 days.
NotesOne Serving 244 cal, 0.7 gm fat, 0.0 gm sat fat, 54 gm carb, 7.0 gm fiber.