Raisin Rye Bread

• 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

1. In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.
2. 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.
3. Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.
4. Add the raisins and knead just until evenly distributed.
5. Transfer the dough to a lightly floured work surface and form into a ball.
6. 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.
7. Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.
8. Turn the dough out into the casserole.
9. Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
10. Remove the plastic.
11. Dust the top of the dough with all-purpose flour.
12. Using a razor blade or sharp knife, make a shallow X in the top of the dough.
13. 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.
14. Tip the bread out onto a wire rack.
15. Let the bread cool slightly before slicing and serving.

flour, dark rye flour, salt, active dry yeast, water, golden raisins

Taken from www.foodandwine.com/recipes/raisin-rye-bread (may not work)