Raisin Rye Bread

• Zest and juice of 1 orange
• 1 3/4 cups raisins
• 2 teaspoons fennel seed
• 8 ounces ripe mother starter (recipe above)
• 3 1/2 cups warm water (95 degrees)
• All of the soaker (recipe above)
• 1 3/4 pounds (28 ounces, about 5 cups) whole-wheat bread flour
• 8 ounces (about 2 cups) whole rye flour
• 1 tablespoon plus 2 1/4 teaspoons unrefined sea salt

1. Several hours or the day before baking the bread, prepare the soaker and dough.
2. For the soaker, combine the orange zest and juice, raisins, fennel seeds and 1/4 cup of water in a bowl.
3. Cover and let sit for at least 1 hour before making the dough.
4. To mix the dough by hand, break up the starter in the warm water, then stir in the raisin soaker.
5. (For a moister loaf, you can add 1/2 to 3/4 cup more water, but note that this makes for an incredibly sticky dough, best handled by those using a mixer or who are used to working with dough.)
6. Add the flours and mix just until all the flour has been incorporated.
7. Let the dough rest for 20 minutes, then, on a lightly floured surface, knead in the salt for 2 minutes.
8. Let rest again for 10 minutes, then knead for 2 minutes more.
9. This process may be repeated several times.
10. Longer mixing will give a more uniform crumb structure; less mixing a more irregular crumb with larger holes.
11. The dough will be sticky and rough at this point, but will smooth out as it rests.
12. If the dough is too wet, use a dough scraper to help knead it, or simply knead it in the bowl.
13. (If using a mixer, the dough may be mixed on low speed and allowed to rest for the same amount of time as above until it can be stretched out into a fine sheet.)
14. After kneading, let the dough rest at room temperature for approximately 3 hours.
15. Give the dough a quick fold, cover and place in a refrigerator or cool pantry for several hours, or overnight.

orange, raisins, fennel seed, starter, warm water, soaker, flour, whole rye flour, salt

Taken from cooking.nytimes.com/recipes/1014027 (may not work)