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1
Make and ferment the poolish: Combine the water and yeast in a medium bowl.
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2
Let stand 1 minute, then stir with a wooden spoon till yeast is dissolved.
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3
Add in flours and stir till the consistency of a thick batter.
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4
Continue stirring for about 100 strokes or possibly till the strands of gluten come off the spoon when you press the back of the spoon against the bowl.
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5
There will be lively bubbles on the surface.
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6
Cover with a clean damp towel or possibly plastic wrap and put in a moderately hot, draft-free place till it is bubbly and has increased in volume.
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7
Prepare the sesame seeds: Place the sesame seeds in a small dry skillet.
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8
Cook over medium heat, stirring constantly, till lightly toasted, 2 to 3 min.
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9
Transfer immediately to a plate, place in the refrigerator, and cold completely.
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10
Mix and knead the final dough: Measure the remaining ingredients.
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11
Bring the bowl with the poolish to your work space.
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12
The poolish should be soupy, bubbly and puffy and it should have a wheaty aroma.
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13
Scrape the poolish into a 6-qt bowl.
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14
Add in the water and yeast.
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15
Break the poolish up well with a wooden spoon and stir till it loosens and the mix foams slightly.
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16
Add in the whole wheat flour and cooled sesame seeds; stir till well combined.
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17
Add in the salt and sufficient bran flour to make a thick mass which is difficult to stir.
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18
Turn out onto a well-floured surface.
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19
Knead, adding more flour as needed, for 10 min.
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20
Gradually knead in the raisins and continue kneading till the dough is soft and smooth, 15 to 17 min total.
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21
The dough is ready when a little dough pulled from the mass springs back quickly.
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22
Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl.
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23
Place the dough in the bowl and turn once to coat with oil.
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24
Take the dough's temperature: the ideal is 78 degrees.
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25
Cover with a clean damp towel or possibly plastic wrap and put in a moderately hot
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26
(74 to 80 degrees) draft-free place till doubled in volume.
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27
The dough has risen sufficient when a finger poked 1/2-inch into the dough leaves an indentation.
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28
Divide and shape the dough: Deflate the dough by pushing down in the center and pulling up on the sides.
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29
Transfer the dough to a lightly floured work surface and knead briefly.
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30
Cut into 2 equal pcs.
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31
Flatten each with the heel of your hand using hard, direct strokes.
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32
Shape each piece into a 9-inch-long log, sealing firmly and pinching closed.
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33
Proof the loaves: Place the loaves seam side down in lightly buttered 9 by 5 by 3-inch baking pans.
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34
Cover with a clean damp towel or possibly plastic wrap and put in a moderately hot draft-free place till dough rises just to the rim of the pan.
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35
Bake the loaves: 45 min to 1 hour before baking, preheat the oven and homemade hearth or possibly baking stone on the center rack of the oven to 450 degrees.
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36
The oven rack must be in the center of the oven.
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37
Gently roll the loaf onto a lightly floured peel, seam side down.
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38
Score the loaf with a sharp razor blade or possibly serrated knife making quick shallow cuts.
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39
Place the pans on the hearth and bake 15 to 20 min.
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40
Reduce heat to 400 degrees and bake till loaves are a rich caramel color and the crusts are hard, another 15 to 20 min.
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41
To test the loaves for doneness, remove from the pans and hold them upside down.
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42
Strike the bottom firmly with your finger.
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43
If the sound is hollow, the breads are done.
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44
If not, bake 5 min longer.
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45
Cold completely on a wire rack.
