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1 1/4 c Raisin water; 3 c Unbleached white flour;
1/2 c Raisins; 1 tb Salt;
1 c Lukewarm water; 1 c Rye flour;
2 tb Dry baker’s yeast; 2 c Whole wheat flour;
1/2 c Fruit sweetener; 1/4 c Cornmeal for baking pan;
1/3 c Oil; Softened butter for garnish
First plump the raisins by brining 1-1/4 cups water to a boil and adding
1/2 cup raisins. Turn off the heat and let the raisins sit in the water for
at least 10 minutes. Drain the raisins, reserving the raising water. Add
only enough lukewarm water to the raisin water to make a total of 2-1/4
cups. Put the raisins aside.
To Prepare the dough by machine: ******************************** Combine
the oil, unbleached white flour, salt, rye flour, and 2 cups of the whole
wheat flour in the mixing bowl of your electric mixer. Stir in the
activated yeast. Once the flour is incorporated increase the mixer spead to
medium. Use the dough hook to knead the dough for about 10 minutes, adding
only enough flour to form a medium stiff dough that comes off the sides and
bottom of the bowl. Reduce the speed and gently knead in the raisins.
To Prepare the dough by hand: ***************************** Combine the
oil, unbleached flour, salt, rye flour, and 2 cupts of the whole wheat
flour in a medium size mixing bowl. Use a wooden spoon to stir in the
activated yeast. Mix all together to form a medium soft dough. Sprinkle a
little whole wheat flour on your work surface. Knead the dough, adding
additional flour only if necessary to keep the dough from sticking. Knead
the dough for 15-20 minutes until to becomes smooth and quite elastic.
Raising the Dough and Forming the Loaves:
***************************************** Place the well kneaded dough in a
lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise
in a warm, draft free place until doubled. Remove the plastic wrap from the
bowl, and using your fist, gently deflat the dough by punching it down.
Knead the dough in the bowl about 10 times. Cover the bowl with plastic
wrap and again let the dough rise until doubled in size. Punch the dough
down again and turn out onto a very lightly floured surface. Divide the
dough in half, Knead each half 8-10 times. Turn the dough over and, by
placing your fingers on the bottom of the dough and your thumbs on tope,
“cup” each half to form 2 round loaves. Place them on a cornmeal sprinkled,
baking paper lined baking pan. Put the loaves in a draft free spot to proof
until doubled in size.
Preheat the oven to 350 degrees. With a serrated knife, cut a cross on the
top of each loaf. Bake the loaves in the preheated oven for 45-50 minutes.
When the loaves are removed from the oven, brush their tops with softened
butter.
Yields
2 round loaf
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