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1
In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.
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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.
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3
Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.
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4
Add the raisins and knead just until evenly distributed.
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5
Transfer the dough to a lightly floured work surface and form into a ball.
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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.
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7
Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.
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8
Turn the dough out into the casserole.
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9
Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
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10
Remove the plastic.
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11
Dust the top of the dough with all-purpose flour.
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12
Using a razor blade or sharp knife, make a shallow X in the top of the dough.
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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.
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14
Tip the bread out onto a wire rack.
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15
Let the bread cool slightly before slicing and serving.
