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1
In a large bowl, combine the yeast with 1 cup warm water, the dark brown sugar, and 1 cup of the all-purpose flour, stirring, giving the yeast a bit of stimulus from the sugar and flour.
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2
Set the bowl aside for 10 minutes.
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3
Add the remaining flour, the sea salt, the honey, the olive oil, and the remaining cup of warm water, incorporating the components well.
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4
Turn the mixture out onto a lightly floured work space and knead it for 8 to 10 minutes to a smooth resiliency.
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5
Work in the raisins and the almonds and knead another minute or two.
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6
Place the dough in a lightly oiled bowl, covering it tightly with plastic wrap, permitting it to double its bulkabout 1 1/2 hours.
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7
Cut the dough in two, covering the waiting piece with a damp kitchen towel while you work with the first.
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8
Using a wooden rolling pin or your hands, press the dough into a rough sort of rectangleabout 12 by 8 inches.
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9
Roll up the rectangle on its longer edge, forming a tight cylinder.
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10
Roll and stretch the cylinder into a rope of 16 to 18 inches in length and curve it into a semicircle.
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11
Using a razor blade or a small, very sharp knife, slash the two ends of the semicircle with 10 or 12 closely placed vertical cuts, each about 3 inches long, almost forming fringes.
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12
Line metal baking tins with bakers parchment and sprinkle the paper lightly with semolina.
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13
Position the loaves on the tins, covering them with clean kitchen towels and permitting them to rise for 1 1/2 to 2 hours or until their bulk has doubled.
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14
Preheat the oven to 450 degrees, with baking stones, if desired.
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15
If you are using baking stones, sprinkle the hot stones lightly with semolina before sliding the loaves onto them.
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16
Alternatively, place the loaves into the oven on the metal sheets.
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17
Bake the breads for 35 minutes or until they are deeply golden and have formed a thick hard crust.
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18
The process of misting will help accomplish this (page 214).
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19
Transfer the loaves to a rack to cool thoroughly.
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20
At table, break rather than slice them.
