Wheat and Raisin Bread

Name: Wheat and Raisin Bread
Yield: 12
Ingredients: 2 3/4 cups of wheat flour; 4 1/3 cups of rye flour; 1 1/2 teaspoons of salt; 2 tablespoons of caraway seeds; 2 3/4 cups of warm water; 2 tablets of fresh biological yeast; 1 tablespoon of honey; 1 tablespoon of yogurt; 1/2 cup of black raisins cut into slices; Olive oil for brushing

1
2 3/4 cups of wheat flour
2
4 1/3 cups of rye flour
3
1 1/2 teaspoons of salt
4
2 tablespoons of caraway seeds
5
2 3/4 cups of warm water
6
2 tablets of fresh biological yeast
7
1 tablespoon of honey
8
1 tablespoon of yogurt
9
1/2 cup of black raisins cut into slices
10
Olive oil for brushing

Ingredients

1
2 3/4 cups of wheat flour
2
4 1/3 cups of rye flour
3
1 1/2 teaspoons of salt
4
2 tablespoons of caraway seeds
5
2 3/4 cups of warm water
6
2 tablets of fresh biological yeast
7
1 tablespoon of honey
8
1 tablespoon of yogurt
9
1/2 cup of black raisins cut into slices
10
Olive oil for brushing

Directions

1
In a bowl, combine the flours, salt, and caraway seeds
2
In another bowl, mix 3/4 cup of warm water, yeast, and honey
3
Let it rest for ten minutes
4
Make a depression in the center of the flour mixture and pour in the yeast mixture, remaining water, and yogurt
5
Mix until the dough forms and falls off your hands
6
Transfer to a floured surface and knead for ten minutes or until the dough becomes smooth
7
Add raisins and continue kneading a bit more
8
Divide the dough in half and shape each part into a loaf
9
In a large baking dish, brush with olive oil
10
Let the loaves rise, covered with a cloth, for one hour or until they double in volume
11
Preheat the oven to 180°C (350°F) and bake for 40 minutes or until the bottom crust is golden
12
Serve with butter if desired.