RYE and RAISINS BREAD

a dense half rye bread

.1 Mix 300g of rye flour, 200g of spelt flour, ½tbsp of fine salt and ½tbsp of dry yeast.

 

.2 Add ½ to 1dl of raisins to the dry ingredients.

 

.3 And finnaly the 500ml of warm water. Mix well till you have homogeneous dough.

 

.4 Cover the bowl with cling film in a non tight way so that the dough can breathe without getting spoiled. Min 1h in the fridge and until the dough has risen.

 

.5 Before baking take the dough out of the fridge for about 30min so that it won’t be too cold to bake.

 

.6 Place the dough in a metal tin dusted with flour or directly to the parchment paper on the baking tray. 

200°C FOR ABOUT 40MIN

 OR UNTIL A CRUST ON THE TOP AND A HARD BOTTOM HAVE BEEN FORMED