Raisin Rye Bread
|Unbleached all-purpose flour||2 Cup (32 tbs) (Plus More For Dusting)|
1. 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.
2. 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.
3. 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.
4. 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 and 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.