Wheat-Rye Bread with Raisins and Caraway Seeds
Baking and Desserts | European cuisine
⏳ Time
2 hours 40 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Wheat-rye bread with raisins and caraway seeds
Ingredients
- Wheat Flour - 10.6 oz
- Coarsely Ground Rye Flour - 7.1 oz
- Dry yeast - 0.3 oz
- Light Raisins, Seedless - 8.8 oz
- Salt - 0.4 oz
- Toasted Cumin Seeds - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 482°F.
Step 2
Combine the raisins and cumin seeds in a bowl.
Step 3
Weigh the wheat and rye flour and mix them in a deep bowl with the yeast and salt. Add 350 ml of water and knead the dough.
Step 4
When the thick mixture forms into a ball, add the raisins and caraway seeds, and evenly distribute them throughout the dough.
Step 5
Place the dough on a work surface and aerate it. To do this, gently stretch the resulting ball of dough, periodically tucking it under with your fingers from underneath (to prevent it from sticking to the table). Take the far end of the dough and lift the entire mass into the air. Gently slap the bottom edge against the table, then fold the top edge over. Completely turn it over and fold the resulting ball in half. Do not knead or beat the dough. Repeat this process for 5–7 minutes.
Step 6
Shape the resulting lump into a ball. To do this, fold the edges towards the center in a circular motion.
Step 7
Place in a flour-dusted bowl, cover with a towel, and let it rise in a warm, draft-free area for 60 minutes.
Step 8
Transfer the risen dough onto a floured surface and divide it into two parts using the blunt side of a long knife. Shape each part into a ball. Cover with a towel and let it rest for 10 minutes.
Step 9
Flatten each piece of dough with your hands into a rectangle. Fold the long edges of the rectangle towards the center alternately and gently press down with your thumb. Then, fold it in half along the long side and seal the resulting seam.
Step 10
Place the formed loaves seam-side up on a floured towel, creating a fold in the fabric between them. Cover with another towel and let them rise for 60 minutes.
Step 11
Transfer the risen loaves to a board or an inverted baking sheet dusted with flour, seam side down. Make a lengthwise slit along the entire length of each loaf with a razor blade, and then create diagonal slashes that fan out (similar to the pattern of a leaf).
Step 12
Before placing the dish in the oven, mist it with water from a spray bottle to achieve a crispy crust.
Step 13
Reduce the temperature to 220 degrees.
Step 14
Bake for 30 minutes. The finished loaves should sound hollow when tapped on the bottom with your finger.
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