Raisin Rye Bread

1. 1

   In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.

2. 2

   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.

3. 3

   Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.

4. 4

   Add the raisins and knead just until evenly distributed.

5. 5

   Transfer the dough to a lightly floured work surface and form into a ball.

6. 6

   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.

7. 7

   Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.

8. 8

   Turn the dough out into the casserole.

9. 9

   Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.

10. 10

    Remove the plastic.

11. 11

    Dust the top of the dough with all-purpose flour.

12. 12

    Using a razor blade or sharp knife, make a shallow X in the top of the dough.

13. 13

    Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200.

14. 14

    Tip the bread out onto a wire rack.

15. 15

    Let the bread cool slightly before slicing and serving.

* Per serving · 4 servings · Values may vary.